Description
This creamy mushroom and spinach orzo is a comforting one-pan dish featuring sautéed baby bella mushrooms, tender orzo pasta simmered in a flavorful blend of chicken broth and cream, finished with parmesan cheese and fresh spinach and parsley. Perfect for a cozy dinner, it combines earthiness and creaminess in every bite.
Ingredients
Scale
Mushrooms
- 1 lb baby bella mushrooms, sliced
- 2 tbs olive oil, divided
- Salt and pepper, to taste
Base and Aromatics
- 2 tbs salted butter, divided
- 1 medium onion, finely diced
- 3 cloves garlic, minced
Orzo and Liquids
- 2 cups uncooked orzo pasta
- 3¾ 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
- Salt and pepper, to taste
Finishing Touches
- 1/2 cup freshly grated parmesan cheese
- 4 oz baby spinach, roughly chopped
- 1/4 cup fresh parsley, chopped
Instructions
- Sauté Mushrooms: Heat 1 tablespoon olive oil in a large, deep skillet over medium heat. Sauté the sliced mushrooms in two batches, using 1 tablespoon olive oil for each batch, cooking about 5 minutes per batch until nicely browned. Season with salt and pepper to taste, then transfer the mushrooms to a plate and set aside.
- Sauté Aromatics: In the same skillet, add 1 tablespoon of butter. Add the finely diced onion and sauté for 2 to 3 minutes until softened. Stir in the minced garlic and cook for about 30 seconds until fragrant.
- Toast Orzo and Combine Ingredients: Add the uncooked orzo to the skillet and stir for 1 minute to lightly toast it. Return the mushrooms to the pan and pour in the chicken broth, heavy cream, and milk. Add the Italian herb seasoning and season with salt and pepper to taste. Increase heat to bring the mixture to a boil, then reduce to a simmer.
- Simmer Orzo: Stir constantly to prevent sticking and continue simmering until the orzo is cooked al dente and the liquid has mostly absorbed, about 10 to 12 minutes.
- Finish the Dish: Remove the skillet from heat. Stir in the remaining 1 tablespoon of butter and the grated parmesan cheese until melted and combined. Finally, fold in the chopped baby spinach and fresh parsley until the spinach wilts and everything is well incorporated.
- Serve: Serve the creamy mushroom and spinach orzo warm, garnished with extra parmesan cheese or parsley if desired.
Notes
- Using room temperature cream, milk, and broth helps prevent curdling when adding to the hot pan.
- Sautéing mushrooms in batches helps them brown better and prevents steaming.
- Stirring constantly during simmering ensures the orzo cooks evenly and prevents sticking.
- You can substitute vegetable broth to make the dish vegetarian but omit or replace the butter and parmesan to keep it vegan.
- For a richer flavor, use freshly grated parmesan cheese rather than pre-grated varieties.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: creamy mushroom orzo, spinach orzo, one-pan orzo, mushroom pasta, creamy pasta dish, Italian dinner recipe
