Garlic Butter Orzo with Mushrooms and Spinach

Why You’ll Love This Recipe

If you love the texture of risotto but not the constant stirring, this recipe is your dream come true. The orzo simmers directly in flavorful broth, soaking up all the seasonings while you multitask. It’s versatile enough to serve on its own, elegant enough for guests, and simple enough for a busy weeknight. Plus, cleanup is a breeze since it’s made in just one pan.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
8 oz baby bella mushrooms or crimini, sliced
Salt and pepper, to taste
1 cup orzo (uncooked)
2 cups chicken broth or stock
5 cloves garlic, minced
½ teaspoon Italian seasoning or Herbs de Provence
½ teaspoon paprika (or more to taste)
¼ teaspoon salt (or more, to taste)
5 oz fresh spinach
½ cup heavy cream
¼ teaspoon red pepper flakes (or more to taste)

Directions

1. Cook the mushrooms: Heat olive oil in a large, high-sided, heavy-bottomed skillet over medium-high heat. Add sliced mushrooms, season generously with salt and pepper, and cook for 1–2 minutes until lightly browned. Remove half of the mushrooms to a plate and set aside.

2. Cook the orzo: To the remaining mushrooms in the skillet, add uncooked orzo, chicken broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce to medium-low heat. Simmer 5–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.

3. Add spinach and cream: In the last 5 minutes of cooking, stir in the fresh spinach. Once wilted, add the cream, stirring gently over low-medium heat (do not boil). Adjust seasoning with more salt or paprika if needed.

4. Finish and serve: Stir the reserved mushrooms back into the skillet. Serve hot, topped with red pepper flakes for a hint of spice.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Swap chicken broth with vegetable broth for a vegetarian version.

• Add grilled chicken, shrimp, or salmon for extra protein.

• Stir in sun-dried tomatoes or roasted red peppers for more flavor depth.

• Replace spinach with kale or Swiss chard for a heartier green.

• Add a sprinkle of Parmesan or Pecorino for a cheesy finish.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to restore creaminess. Not recommended for freezing as the cream sauce may separate.

FAQs

Can I use a different pasta shape?

Yes, but small pasta shapes like ditalini or small shells work best for similar cooking times and textures.

Can I make it dairy-free?

You can substitute the heavy cream with full-fat coconut milk or a plant-based cream alternative.

What can I use instead of chicken broth?

Vegetable broth works perfectly for a vegetarian option, or you can use water with a bouillon cube.

How do I keep the orzo from sticking?

Stir occasionally while simmering, especially in the last few minutes of cooking.

Can I add cheese to this dish?

Absolutely! Parmesan or Asiago works beautifully stirred in at the end.

Is this spicy?

Not unless you add extra red pepper flakes — you can control the heat level easily.

Can I use frozen spinach?

Yes, thaw and drain it well before adding to avoid excess water in the sauce.

How do I make it gluten-free?

Use gluten-free orzo or another small gluten-free pasta variety.

Can I double the recipe?

Yes, but use a larger pan and adjust cooking time slightly as more liquid will take longer to absorb.

Will it thicken as it cools?

Yes, the orzo will continue absorbing liquid. Add a splash of broth or cream when reheating to loosen it.

Conclusion

This creamy spinach and mushroom orzo brings comfort, convenience, and elegance together in one pot. Whether you serve it as a satisfying vegetarian main dish or pair it with your favorite protein, it’s a weeknight win that feels like a gourmet treat.