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Mushroom & Spinach Orzo

A creamy, one-pan orzo pasta with sautéed mushrooms, spinach, and Parmesan — comforting, flavorful, and ready in 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: Italian, Vegetarian
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Orzo Base
  • 1 cup orzo pasta
  • 1 tbsp olive oil
  • 2 tbsp butter
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 8 oz mushrooms, sliced
  • 3 cups baby spinach
  • 2 cups vegetable broth
  • 0.5 cup heavy cream
  • 0.5 cup grated Parmesan cheese plus extra for garnish
  • salt and black pepper to taste
  • 0.5 lemon juice optional
  • fresh parsley or thyme for garnish

Equipment

  • Large skillet
  • Wooden spoon
  • Ladle
  • Measuring cups

Method
 

  1. Heat olive oil and butter in a large skillet. Add onion and cook until translucent.
  2. Add garlic and mushrooms; sauté until mushrooms are browned.
  3. Add orzo; toast for 1–2 minutes.
  4. Pour in broth; simmer until orzo is tender and most liquid is absorbed.
  5. Stir in cream and spinach; cook until spinach wilts.
  6. Add Parmesan, season with salt, pepper, and lemon juice. Stir until creamy.
  7. Serve hot, garnished with fresh herbs and extra cheese.

Notes

Adjust liquid as needed while cooking to maintain creaminess. Serve immediately for best texture.