Creamy Spinach and Mushroom Orzo

This creamy orzo is a risotto-style pasta dish (without the babysitting!) that’s equal parts decadent and nourishing. Earthy mushrooms, fragrant garlic, and baby spinach are gently folded into the orzo as it cooks until tender in a mixture of broth and milk. Everything gets finished off with a little cream and freshly grated Parmesan for that luscious, melt-in-your-mouth finish.

I first threw this dish together on a chilly night when I wanted something comforting but didn’t feel like standing over a pot of risotto. Orzo came to the rescue. It’s faster, fuss-free, and every bit as satisfying. Since then, this recipe has become a regular in our house, especially when we want a meatless meal that still feels hearty and filling.

Why You’ll Love This Recipe

• One pot magic: No need to boil pasta separately. Everything cooks together for easy cleanup.
• Fast & flavorful: Done in about 30 minutes, but tastes like you cooked it low and slow.
• Comforting but not heavy: It’s creamy, but not overly rich. The spinach balances things beautifully.
• Perfect meatless main or side: Serve it as a vegetarian main dish or pair it with grilled chicken or salmon.
• Make-ahead friendly: Leftovers reheat like a dream—just add a splash of broth or milk.

Prep Time and Servings

• Total Time: 30 minutes
• Servings: 4 as a main, 6 as a side
• Calories per serving: ~350 (main portion)
• Protein: 12g | Carbs: 40g | Fat: 15g

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 8 oz mushrooms, sliced (cremini, white button, or a mix)
• 1 cup orzo pasta
• 2¼ cups vegetable broth or chicken broth
• ½ cup milk (any kind, dairy or unsweetened non-dairy)
• 3 cups baby spinach, roughly chopped
• ¼ cup heavy cream or half-and-half
• ½ cup grated Parmesan cheese (plus more for topping)
• Salt and black pepper, to taste
• Optional: a squeeze of lemon juice or a pinch of red pepper flakes

Step-by-Step Instructions

Step 1: Sauté the Veggies

• Heat olive oil and butter in a large skillet or saucepan over medium heat.
• Add chopped onion and cook for 2–3 minutes until softened.
• Stir in garlic and mushrooms, and sauté until the mushrooms are browned and their moisture has evaporated, about 6–8 minutes.

Pro tip: Don’t overcrowd the mushrooms—give them space to brown instead of steam.

Step 2: Toast the Orzo

• Add the dry orzo to the pan and stir for 1–2 minutes to lightly toast it. This step adds a subtle nutty flavor and prevents mushiness.

Step 3: Add Broth and Simmer

• Pour in the broth and milk, stir well, and bring to a gentle simmer.
• Reduce heat to medium-low and cook uncovered, stirring occasionally, for about 10–12 minutes or until the orzo is tender and most of the liquid is absorbed.

Tip: Stir more frequently toward the end of cooking so the orzo doesn’t stick to the bottom of the pan.

Step 4: Stir in Spinach and Cream

• Once the orzo is al dente, stir in the chopped spinach until wilted.
• Add the cream and Parmesan cheese. Stir gently until everything is melty and creamy.

Step 5: Season and Finish

• Taste and season with salt and black pepper.
• Add a squeeze of lemon juice for brightness or a pinch of red pepper flakes for heat, if desired.
• Serve warm with extra Parmesan on top.

How to Serve

This creamy orzo is versatile and works as both a main dish or a side. Here are a few ways to plate it up:

• As a main: Serve with a simple side salad or roasted vegetables.
• With protein: Pair with grilled chicken, roasted salmon, or pan-fried tofu.
• For brunch: Add a soft-poached or fried egg on top—so good.
• On the side: Serve alongside steak, turkey meatballs, or lemon herb chicken.

Additional Tips

1. Use baby spinach: It wilts quickly and blends into the orzo without being stringy.
2. Choose good mushrooms: Cremini or shiitake add rich umami flavor.
3. Stir in stages: Like risotto, stirring as it simmers helps it get creamy without extra cream.
4. Add lemon at the end: A little acid balances out the richness beautifully.
5. Make it dairy-free: Use olive oil, plant-based milk and cream, and skip or use dairy-free cheese.

Recipe Variations

• Add protein: Stir in cooked shredded chicken, chickpeas, or crumbled turkey sausage.
• Go green: Mix in chopped kale or Swiss chard along with or instead of spinach.
• Mushroom medley: Use a mix of wild mushrooms for an earthy, gourmet version.
• Make it cheesy: Stir in shredded mozzarella or fontina along with the Parmesan.
• Gluten-free: Use gluten-free orzo or tiny gluten-free pasta shapes like quinoa pasta.

Storage & Reheating

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: Warm in a saucepan over low heat with a splash of broth or milk to loosen.
• Freezing: Not recommended—cream-based pastas can separate after thawing.

Special Equipment

• Large skillet or sauté pan: To cook everything in one place.
• Wooden spoon or spatula: Helps stir without scratching nonstick pans.
• Microplane grater: For freshly grated Parmesan—worth it for that melt-in texture.

FAQ

Can I use rice instead of orzo?
Not in this recipe—it’s designed for the fast-cooking nature of orzo. For a rice version, try a stovetop risotto instead.

Can I use frozen spinach?
Yes—thaw and squeeze out extra water before stirring it in at the end.

What’s a good non-dairy cream?
Full-fat coconut milk or oat cream works well for a plant-based option.

Does it need the cream?
Nope. It’s still creamy from the starch in the orzo and the milk. The cream just adds extra richness.

Can I double the recipe?
Absolutely—just use a large enough pan and adjust the cook time slightly if needed.

Conclusion

Creamy Spinach and Mushroom Orzo is one of those dishes that feels way fancier than it is. It’s rich and cozy but comes together in 30 minutes with pantry staples and a few fresh veggies. Whether you’re feeding your family or just yourself on a night when you need something comforting, this recipe is a total win.

If you try it, I’d love to see your bowl! Snap a photo and tag me—I’m always here for creamy pasta pics.

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