Description
A creamy and delicious dish made with orzo pasta, fresh spinach, and mushrooms, perfect for a comforting meal.
Ingredients
Scale
- 1 cup (200 g) orzo pasta
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225 g) mushrooms, sliced (button, cremini, or your choice)
- 2 cups (480 ml) vegetable or chicken broth
- 1/2 cup (120 ml) milk or cream
- 3 cups (90 g) fresh spinach, roughly chopped
- 1/4 cup (25 g) grated Parmesan cheese
- 1/2 tsp dried thyme or 1 tsp fresh thyme leaves
- Salt and pepper, to taste
- Lemon wedges, for serving (optional)
Instructions
- Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant. Add the sliced mushrooms and cook for 5–6 minutes, until they release their moisture and turn golden.
- Add the orzo to the skillet and stir well to coat it with the oil and butter. Cook for 1–2 minutes, stirring occasionally, to lightly toast the orzo.
- Pour in the vegetable or chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Add the chopped spinach to the skillet and stir until wilted. Pour in the milk or cream and mix until the sauce is creamy and coats the orzo.
- Stir in the grated Parmesan cheese and thyme. Season with salt and pepper to taste.
- Serve warm, garnished with additional Parmesan cheese and a squeeze of lemon juice, if desired.
Notes
- For a vegan version, substitute the milk/cream and Parmesan cheese with plant-based alternatives.
- Feel free to add other vegetables like bell peppers or zucchini for extra flavor.
- This dish can be made ahead of time and reheated, but the orzo may absorb more liquid.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 30 mg
Keywords: Spinach Mushroom Orzo, creamy orzo, vegetarian pasta dish