Description

This creamy spinach mushroom orzo is a cozy, one-pan meal that’s packed with flavor. Made with tender orzo pasta, sautéed mushrooms, and fresh spinach, it’s a quick and satisfying vegetarian dish that works great as a main course or a hearty side. Ready in just 30 minutes!

Ingredients

1 tablespoon olive oil
1 tablespoon butter
1 small yellow onion, finely chopped
3 cloves garlic, minced
8 oz mushrooms, sliced (button or cremini work great)
1 cup orzo pasta
2 cups vegetable broth
2 cups fresh spinach, chopped
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Optional: 1/4 teaspoon red pepper flakes for a little heat

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Instructions

Heat the olive oil and butter in a large skillet over medium heat.
Add the chopped onion and cook until soft, about 3–4 minutes.
Stir in the garlic and mushrooms. Cook until the mushrooms are browned and tender, about 6–8 minutes.
Add the orzo to the skillet and toast for 1–2 minutes, stirring frequently.
Pour in the vegetable broth and bring to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes, or until the orzo is tender and the liquid is mostly absorbed.
Stir in the chopped spinach and cook until wilted, about 1–2 minutes.
Mix in the Parmesan cheese and season with salt, pepper, and red pepper flakes (if using).

Serve warm and enjoy!

Notes

Add a splash of cream for extra richness.
You can use frozen spinach—just thaw and squeeze out excess water before adding.

For added protein, stir in cooked chicken or white beans.