Creamy Spinach Mushroom Orzo: A Simple Skillet Meal (Print Version)
Whip up a comforting Creamy Spinach Mushroom Orzo. This easy skillet recipe brings warm, earthy flavors for a delicious weeknight dinner you'll love.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Italian-Inspired
Dietary: Vegetarian
# Ingredients:
→ Orzo & Veggies
01 -
1 tbsp olive oil
02 -
1 yellow onion, chopped
03 -
3-4 cloves garlic, minced
04 -
8 oz cremini mushrooms, sliced
05 -
1 cup orzo pasta, uncooked
06 -
4 cups fresh spinach
07 -
3 cups vegetable broth (low sodium preferred)
→ Creamy Sauce Essentials
08 -
½ cup heavy cream
09 -
½ cup freshly grated Parmesan cheese, plus more for serving
→ Flavor Boosters
10 -
½ tsp salt, or to taste
11 -
¼ tsp black pepper, or to taste
→ Finishing Touches
12 -
2 tbsp fresh parsley, chopped (optional)
# Instructions:
01 -
In a large skillet or Dutch oven, drizzle a bit of olive oil over medium heat. Add your chopped yellow onion and let it soften, stirring occasionally, until it's translucent and smells sweet, about 5-7 minutes. This is where the kitchen starts to smell really good, like promise. Then, toss in your minced garlic and cook for just another minute until fragrant. Don't let it brown; we want golden, not burnt! Trust me, I've been there, and burnt garlic is not a flavor you want. It's a real "oops" moment.
02 -
Add the sliced cremini mushrooms to the skillet. Turn the heat up slightly to medium-high. Let them cook, undisturbed, for a few minutes to get some nice color, then stir and continue cooking until they've released their liquid and turned beautifully golden brown. This step is crucial for flavor, so don't rush it! I once crowded the pan too much, and they steamed instead of browned – a soggy disaster! Give them space, hon.
03 -
Stir the dry orzo pasta directly into the skillet with the mushrooms and onions. Let it toast for about 1-2 minutes, stirring constantly. You'll hear a slight sizzle, and it'll get a tiny bit golden. This step, while often skipped, adds a wonderful nutty depth to the Creamy Spinach Mushroom Orzo. It makes a difference, I swear!
04 -
Pour in the vegetable broth. Give it a good stir, making sure nothing is sticking to the bottom of the pan. Bring the mixture to a gentle simmer, then reduce the heat to medium-low, cover the skillet, and cook for about 10-12 minutes, or until the orzo is al dente and most of the liquid has been absorbed. I always forget to salt the water here, so remember to season generously!
05 -
Remove the lid. Stir in the heavy cream and a generous handful of freshly grated Parmesan cheese. Cook for another 2-3 minutes, stirring continuously, until the sauce thickens slightly and becomes wonderfully creamy. This is where the magic happens, and the texture transforms into that cozy, comforting embrace. It starts to look so luscious!
06 -
Finally, add the fresh spinach, handful by handful, stirring until it wilts into the creamy orzo. Season with salt and black pepper to taste. If it's too thick, add a splash more broth or cream. Garnish with fresh parsley if you're feeling fancy. The whole kitchen smells incredible at this point; it's just so inviting. Serve your Creamy Spinach Mushroom Orzo immediately and enjoy that warm, comforting feeling!
# Notes:
01 -
Always brown your mushrooms properly; a crowded pan leads to steaming, not caramelization, and that's a flavor killer.
02 -
Leftovers tend to thicken, so add a splash of broth or cream when reheating to bring back the creaminess.
03 -
If you don't have cremini mushrooms, regular white button mushrooms work, but the flavor won't be as deep.
04 -
Serve with a sprinkle of red pepper flakes for a little extra warmth and kick!
# Equipment Needed:
01 -
Large skillet or Dutch oven
02 -
chopping board
03 -
knife
04 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: 450-550
Total Fat: 25-35g
Total Carbohydrate: 45-55g
Protein: 15-20g