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This cozy one-pan spinach and mushroom orzo feels so fancy, but you’ll have dinner ready super fast. It’s got risotto vibes, but you’ll use orzo so you don’t need to fuss. Feels hearty enough for a veggie main, but you can totally scoop it alongside roasted chicken or plump shrimp if you want.
When I first tried making this, I couldn't believe how creamy and delicious it turned out. Even my picky eater—who usually avoids mushrooms—scraped the bowl clean.
Tasty Ingredients
- Red pepper flakes: Sprinkle on top for just a hint of heat and color. Add right before serving for the best kick
- Heavy cream: The secret to that rich, luscious sauce. Real cream is best—skip the half and half
- Fresh spinach: Bright green and full of nutrients. Baby spinach wilts fastest so it's my pick
- Salt and pepper: Don’t skip these or the flavors won’t pop. Season as you go and taste to be sure
- Paprika: Adds earthy flavor and a gorgeous color. Use smoked paprika for an even deeper taste
- Italian seasoning OR Herbs from Provence: These blends add big herby flavor. I love mixes with thyme, rosemary, and oregano but use your favorite
- Fresh garlic: Freshly minced cloves add loads of savory depth. The more finely you mince, the better
- Chicken broth or stock: Pick a low-salt one if you want control over the saltiness. Broth makes everything taste richer
- Orzo pasta: Shaped like rice but cooks much faster. Picks up all the creamy sauce perfectly
- Olive oil: Extra virgin gives the best flavor and helps get your mushrooms golden brown
- Baby bella or cremini mushrooms: Meaty, so flavorful, and they keep their shape when cooked. Check for firm, unbruised ones
Easy Step-By-Step
- Add the Finishing Touch:
- Stir those mushrooms you set aside back into the pan. Taste it and tweak seasoning if you need. Sprinkle with red pepper flakes for some zesty heat. Serve warm and dig in!
- Pour in the Cream:
- Drop the heat to medium low and pour in the cream. Gently fold everything together until it’s smooth and silky. Careful not to let it bubble too hard here!
- Stir in the Spinach:
- Near the end of the orzo cooking, toss in the spinach. It’ll wilt right away in the hot pan—just give it a quick mix.
- Simmer Orzo:
- Lower your heat once everything’s bubbling. Keep stirring so nothing sticks. After five to ten minutes, the orzo’s tender and much of the broth will be gone.
- Sauté Orzo and Aromatics:
- With half the mushrooms still in your skillet, add your dry orzo, chicken broth, garlic, herbs, paprika, and a bit of salt. Crank the heat a bit and stir as it starts to boil.
- Cook the Mushrooms:
- Warm olive oil over medium heat. Toss in sliced mushrooms, sprinkle with salt and pepper, and sauté until they’re golden brown. Pull out half and save for later—they’ll top the finished dish.
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I really love how silky the orzo gets from using broth It’s a family favorite since I made it for a birthday Everybody wanted the details—yep, even the folks who aren’t into spinach
Keeping It Fresh
To save leftovers, tuck them in a sealed container and keep in the fridge for three days tops The pasta might thicken as it sits Just pour in a splash of broth or milk when you’re warming it up For the best texture, heat gently over low on the stove or microwave in short bursts
Swap Ideas
If you want to keep it totally vegetarian, go for veggie broth instead of chicken. No heavy cream on hand? Full fat coconut milk brings creaminess too, though the taste changes a bit. Don’t have spinach? Try sturdy greens like kale or Swiss chard—just give them extra time to soften up.
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Ways to Serve
This one-pan dinner totally holds its own, but I like it with roasted veggies or a simple green salad For a heartier plate, add grilled chicken, shrimp, or a flaky white fish Serve with warm bread to soak up all that creamy sauce
Background & Traditions
Orzo looks like rice but it’s actually small pasta You’ll find it a lot in Italian and Greek kitchens It’s awesome for soaking up brothy sauces and works in soups, pilafs, and easy risotto-style mains Creamy orzo takes way less attention than classic risotto, so it’s my ideal for busy nights
FAQs About the Recipe
- → How do I stop orzo from burning or sticking?
Give the orzo a good stir now and then as it cooks, especially when most of the liquid’s gone. A steady medium-low heat and enough broth really help keep it moving freely.
- → What other mushrooms will work in this dish?
Totally up to you. Try white button, crimini, or those baby bellas. Any will blend in awesome, so choose the one you like best.
- → How can I make it meat-free?
Go ahead and swap in veggie broth instead of chicken. You won’t lose any taste, and you’ll have a tasty meatless meal.
- → What’s a good protein to serve with this creamy orzo?
Tofu crisped in a pan, quick shrimp, or grilled chicken all taste great with this orzo. Pick your fave and make it a big dinner.
- → What’s the best way to store and warm up leftovers?
Just pop leftovers in a tightly sealed container in your fridge for three days max. When heating, use a pan and pour in a splash of cream or broth to keep everything soft and creamy.