Here’s a comforting and flavorful Creamy Spinach and Mushroom Orzo recipe — silky, risotto-like pasta that’s quick to make in one pan.
Creamy Spinach and Mushroom Orzo
Ingredients:
1 cup orzo pasta (uncooked)
2 tbsp olive oil (or butter)
1 small onion, finely chopped
2 cloves garlic, minced
2 cups mushrooms, sliced (button or cremini work well)
3 cups chicken or vegetable broth (warm)
½ cup heavy cream (or half-and-half)
½ cup grated Parmesan cheese
2 cups fresh spinach, roughly chopped
½ tsp dried thyme (or Italian seasoning)
Salt & black pepper, to taste
Red pepper flakes (optional, for a little heat)
Instructions:
Sauté aromatics: In a large skillet, heat olive oil over medium heat. Add onion and cook 2–3 minutes until softened. Add garlic and mushrooms; sauté until mushrooms are golden and tender.
Toast orzo: Stir in orzo pasta, cooking 1–2 minutes to lightly toast.
Add broth: Slowly pour in warm broth, about 1 cup at a time, stirring frequently and letting liquid absorb before adding more (like risotto). Continue until orzo is tender, about 10–12 minutes.
Make it creamy: Stir in heavy cream, Parmesan, thyme, salt, and pepper. Let simmer 1–2 minutes until creamy.
Finish with spinach: Add spinach and stir until wilted. Taste and adjust seasoning.
Serve hot, with extra Parmesan and a sprinkle of red pepper flakes if desired.
Tips & Variations:
Add cooked chicken, shrimp, or sausage for extra protein.
Swap spinach for kale or arugula.
Use milk + extra Parmesan instead of cream for a lighter version.
