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Garlic Butter Orzo with Mushrooms and Spinach

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A rich, risotto-like one-pan pasta dish made with tender baby bella mushrooms, fresh spinach, garlic, and a creamy sauce — ready in just 30 minutes.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings
  • Category: Main Dish / Side Dish
  • Method: One-Pan Simmer
  • Cuisine: American / Mediterranean

Ingredients

1 Tbsp olive oil

8 oz baby bella (crimini) mushrooms, sliced

Salt and pepper, to taste

1 cup uncooked orzo

2 cups chicken broth or stock

5 cloves garlic, minced

½ tsp Italian seasoning or Herbs de Provence

½ tsp paprika (or more to taste)

¼ tsp salt (or more to taste)

5 oz fresh spinach

½ cup heavy cream

¼ tsp red pepper flakes (or more to taste)

Instructions

  1. Cook mushrooms: Heat olive oil in a large, high-sided skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook 1–2 minutes until lightly browned. Remove half to a plate and set aside.
  2. Cook orzo: To the skillet with the remaining mushrooms, add orzo, broth, garlic, Italian seasoning, paprika, and salt. Bring to a boil, then reduce to medium-low and simmer 5–10 minutes, stirring occasionally, until orzo is tender.
  3. Add spinach and cream: In the last 5 minutes of cooking, stir in spinach until wilted. Add cream, stirring gently over low-medium heat (do not boil). Adjust seasoning as needed.
  4. Finish and serve: Return reserved mushrooms to the skillet. Serve hot, topped with red pepper flakes.

Notes

  • Use vegetable broth for a vegetarian version.
  • For added protein, stir in cooked chicken, shrimp, or salmon.
  • Sun-dried tomatoes or roasted red peppers make great mix-ins.
  • Orzo will thicken as it cools; add extra cream or broth when reheating.

Nutrition

Find it online: https://cheftinaskitchen.com/garlic-butter-orzo-with-mushrooms-and-spinach/