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–+ servings
Creamy Spinach and Mushroom Orzo

Creamy Spinach and Mushroom Orzo: A Cozy One-Pan Delight

Creamy Spinach and Mushroom Orzo is a cozy and heartwarming dish that's quick to prepare and perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons Olive Oil Feel free to substitute with a neutral oil.
  • 8 ounces Baby Bella Mushrooms Crimini mushrooms are a great alternative.
  • Salt and Pepper Adjust to your preference.
  • 1 cup Orzo Gluten-free orzo is also available.
  • 2 cups Chicken Broth Vegetable broth for vegetarian option.
  • 5 cloves Garlic Minced.
  • ½ teaspoon Italian Seasoning Swap for dried herbs if needed.
  • ½ teaspoon Paprika Adds warmth and color.
  • ¼ teaspoon Salt Or more to taste.
  • 5 ounces Fresh Spinach Kale or Swiss chard can be used instead.
  • ½ cup Heavy Cream For a lighter twist, use almond milk.
  • ¼ teaspoon Red Pepper Flakes Optional for added spice.

Equipment

  • large skillet

Method
 

Step‑by‑Step Instructions
  1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms, season with salt and pepper, and sauté for 3-4 minutes until softened.
  2. Stir in orzo, chicken broth, garlic, Italian seasoning, paprika, and salt. Increase heat, bring to a boil, stirring occasionally.
  3. Reduce heat to low, simmer for 5-10 minutes until orzo is tender and most liquid is absorbed.
  4. Add spinach and stir until wilted. Pour in heavy cream and gently mix in.
  5. Incorporate reserved sautéed mushrooms, adjust seasoning if necessary, and serve with optional red pepper flakes.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 52gProtein: 10gFat: 15gSaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 600mgPotassium: 450mgFiber: 3gSugar: 2gVitamin A: 1600IUVitamin C: 20mgCalcium: 100mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days or freeze for longer storage.

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