This Creamy Spinach and Mushroom Orzo is a cozy, Italian-inspired one-pan dinner made in just 30 minutes! It’s creamy like risotto, but so much easier—no constant stirring, no fuss. Packed with garlic, sautéed mushrooms, wilted spinach, and rich creaminess, it’s perfect as a meatless main or hearty side dish f
or chicken or shrimp.
Ingredients (Serves 4)
- 1 tbsp olive oil
- 8 oz baby bella mushrooms, sliced
- 4 cloves garlic, minced
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ¼ tsp red pepper flakes (optional, for heat)
- 1 cup orzo pasta
- 2 ½ cups chicken broth (or veggie broth)
- ½ tsp salt (or to taste)
- ¼ tsp black pepper
- ½ cup heavy cream (or half-and-half)
- 3 cups fresh spinach, packed
Optional Add-ons:
- ¼ cup freshly grated Parmesan or Pecorino Romano
- Fresh thyme or chopped chives for garnish
- Squeeze of lemon juice for brightness
Instructions
Step 1 – Sauté the Mushrooms
Heat olive oil in a deep skillet over medium heat.
Add sliced mushrooms and cook until browned and softened (about 5–7 minutes).
Stir in garlic, Italian seasoning, smoked paprika, and red pepper flakes. Sauté for 1 more minute until fragrant.
Step 2 – Add Orzo
Add dry orzo and toast it in the pan for 1–2 minutes, stirring often.
Pour in chicken broth, season with salt and pepper, and bring to a boil.
Step 3 – Simmer
Lower heat to medium-low. Cover and cook for 8–10 minutes, stirring occasionally, until orzo is tender and most of the liquid is absorbed.
Step 4 – Stir in Cream and Spinach
Add heavy cream and spinach. Stir gently until the spinach wilts and sauce is creamy (about 2–3 minutes).
Step 5 – Serve
Taste and adjust seasoning.
Garnish with fresh herbs and grated cheese if desired. Serve hot.
Quick Info
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Difficulty: Easy
- Servings: 4
- Calories: ~410 per serving (est.)
Tips & Variations
- Make it gluten-free: Use gluten-free orzo or substitute jasmine/basmati rice.
- Dairy-free option: Use unsweetened coconut cream, almond milk, or oat cream.
- Add-ins: Try chopped kale, roasted broccoli, sun-dried tomatoes, or sautéed bell peppers.
- Protein pairing: Serve with grilled chicken, shrimp, scallops, or salmon for a full meal.
- Cheesy option: Stir in Parmesan, Gruyere, or Asiago for even more richness.
Storage & Reheating
- Fridge: Store in an airtight container up to 2 days.
- Reheat: On stovetop over low heat, stirring in a splash of cream or broth to loosen the sauce.
- Freezing: Not recommended—cream sauces tend to separate.
