Description
This creamy mushroom and spinach orzo is a comforting one-pan meal packed with savory baby bella mushrooms, tender pasta, and fresh spinach in a rich parmesan cream sauce. Perfect for an easy weeknight dinner that feels restaurant-worthy.
Ingredients
- 2 tbs olive oil, divided
- 1 lb baby bella mushrooms, sliced
- Salt and pepper, to taste
- 2 tbs salted butter, divided
- 1 medium onion, finely diced
- 3 cloves garlic, minced
- 2 cups uncooked orzo pasta
- 3 3/4 cups low sodium chicken broth, room temperature
- 1/2 cup heavy cream, room temperature
- 1/2 cup milk, room temperature
- 1 tsp Italian herb seasoning
- 1/2 cup freshly grated parmesan cheese
- 4 oz baby spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Heat 1 tablespoon olive oil in a large deep skillet over medium-high heat. Sauté the mushrooms in two batches using the remaining olive oil, about 5 minutes per batch, until browned. Season with salt and pepper. Transfer mushrooms to a plate.
- Add 1 tablespoon butter to the skillet along with the diced onion. Sauté for 2 to 3 minutes until softened, then stir in the garlic and cook for 30 seconds.
- Add the orzo and toast for 1 minute, stirring frequently.
- Return the mushrooms to the skillet. Stir in the chicken broth, heavy cream, milk, Italian herb seasoning, and additional salt and pepper to taste.
- Bring the mixture to a boil, then reduce heat to a simmer. Cook, stirring often, until the orzo is tender and the sauce is creamy, about 10 to 12 minutes.
- Remove from heat and stir in the remaining tablespoon of butter and parmesan cheese until melted and combined.
- Fold in the spinach and parsley until the spinach wilts. Serve warm with extra parmesan or parsley if desired.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- Use freshly grated parmesan for the smoothest texture and best flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Add cooked chicken or shrimp for extra protein.
- If the orzo thickens too much after sitting, stir in a splash of milk before reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 6 g
- Sodium: 780 mg
- Fat: 24 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 48 mg
