Creamy Spinach and Mushroom Orzo

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Creamy Spinach and Mushroom Orzo (One-Pan, 30 Minutes)

Looking for a comforting, flavorful, and hassle-free meal that’s ready in just 30 minutes? This Creamy Spinach and Mushroom Orzo is a one-pan wonder that’s rich, velvety, and packed with hearty veggies. Inspired by the elegance of risotto—but without all the stirring—this dish is a perfect meatless main or a satisfying side for grilled chicken, shrimp, or tofu.

Why You’ll Love This Recipe

  • One-pan convenience: Less cleanup, more flavor.
  • Quick and easy: On the table in just 30 minutes.
  • Versatile: Serve it as a main course or alongside your favorite protein.
  • Rich and creamy: Made with real ingredients—no shortcuts.

Ingredients

  • 1 ½ cups orzo pasta (regular or gluten-free)
  • 2 tablespoons olive oil
  • 8 oz baby bella mushrooms, sliced (or use white, portobello, or shiitake)
  • 3 cloves garlic, minced
  • 2 cups low-sodium chicken broth (or vegetable broth for a vegetarian version)
  • 1 cup heavy cream (or half-and-half)
  • 2 cups fresh spinach, roughly chopped (or thawed, drained frozen spinach)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon smoked paprika
  • ¼ teaspoon red pepper flakes (adjust to taste)
  • Salt and freshly ground black pepper, to taste
  • Grated Parmesan or Pecorino Romano, for serving (optional)

Instructions

  1. Sauté the mushrooms: In a large, deep skillet, heat olive oil over medium heat. Add sliced mushrooms and cook until they release moisture and begin to brown, about 5–7 minutes.
  2. Add garlic and spices: Stir in the minced garlic, Italian seasoning, smoked paprika, and red pepper flakes. Cook for another 30 seconds until fragrant.
  3. Toast the orzo: Add the orzo to the pan and stir for 1–2 minutes to lightly toast the pasta.
  4. Pour in liquids: Add the chicken broth and heavy cream. Stir well and bring to a gentle simmer. Lower the heat to medium-low and cook uncovered for about 10–12 minutes, stirring frequently to prevent sticking, until the orzo is tender and most of the liquid is absorbed.
  5. Add spinach: Stir in the spinach and cook for 1–2 more minutes, just until wilted. Season with salt and pepper to taste.
  6. Serve and enjoy: Remove from heat. If the sauce thickens too much as it sits, simply stir in a splash of broth or cream to loosen it up. Top with freshly grated cheese and herbs if desired.

Tips for Success

  • Stir often to avoid sticking, especially as the orzo thickens.
  • Use a heavy-bottomed pan to ensure even cooking and prevent burning.
  • Thin the sauce before serving or reheating with extra broth, cream, or milk.

Variations & Add-Ins

  • Add protein: Stir in cooked shredded chicken, shrimp, or white beans.
  • Make it extra cheesy: Add a handful of grated Parmesan, Gruyere, or Asiago.
  • Brighten it up: Finish with lemon zest or a squeeze of fresh lemon juice.
  • Add more veggies: Try kale, arugula, asparagus, or sautéed bell peppers.

Storage & Reheating

  • Refrigerate: Store leftovers in an airtight container for up to 2 days.
  • Reheat: Warm gently on the stovetop with a splash of cream or broth.
  • Freezing not recommended: The creamy sauce may separate after thawing.

This creamy orzo is proof that comfort food doesn’t have to be complicated. Serve it up warm with a side salad or roasted veggies for a well-rounded, cozy meal any night of the week!

 

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