15 Minutes Creamy Spinach and Mushroom Orzo

Creamy Spinach and Mushroom Orzo is the definition of cozy and effortless cooking. It’s a one-pan dish that brings the depth of risotto-style flavor without the fuss. Perfect for busy weeknights or lazy weekends, it’s loaded with earthy mushrooms, tender orzo, and a velvety cream sauce that clings to every bite.

Why You’ll Love This Recipe

• One pan, less cleanup.
• Ready in 30 minutes.
• Creamy, flavorful, and ultra-comforting.
• Vegetarian-friendly and easy to customize.
• Makes a satisfying main or a rich side dish.

Ingredients

Mushrooms

• 1 tablespoon olive oil
• 8 oz baby bella mushrooms or crimini
• Salt and pepper, to taste

Creamy Orzo

• 1 cup orzo, uncooked
• 2 cups chicken broth or stock
• 5 cloves garlic, minced
• ½ teaspoon Italian seasoning or Herbs from Provence
• ½ teaspoon paprika (or more to taste)
• ¼ teaspoon salt (or more to taste)
• 5 oz fresh spinach
• ½ cup heavy cream
• ¼ teaspoon red pepper flakes (or more to taste)

Directions

Sauté the Mushrooms

• In a large, high-sided skillet or heavy-bottomed pan, heat 1 tablespoon of olive oil over medium-high heat.
• Add the sliced baby bella mushrooms and season generously with salt and pepper.
• Sauté for 1–2 minutes until the mushrooms are softened and lightly browned.
• Remove half of the mushrooms from the pan and set aside on a plate (you’ll add them back later for texture and presentation).

Cook the Orzo

• In the same skillet with the remaining mushrooms, stir in the uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon of salt.
• Bring the mixture to a boil, then immediately reduce the heat to medium-low and let simmer.
• Cook uncovered for 5–10 minutes, stirring frequently to avoid sticking.
• In the final 5 minutes of cooking, stir in the fresh spinach until wilted.

Finish the Creamy Sauce

• Pour in ½ cup of heavy cream and gently stir the mixture on low to medium heat.
• Do not allow the sauce to boil.
• Taste and adjust seasoning with more salt or paprika, if desired.
• Return the reserved mushrooms to the skillet and stir them in.

Serve

• Once creamy and well-mixed, plate the orzo and sprinkle with red pepper flakes for a subtle kick.

Pro Tips and Variations

• Stir frequently to prevent the orzo from sticking to the bottom.
• Add a splash of broth or cream if the sauce thickens too much after cooling.
• Swap mushrooms for portobello, white, or shiitake for variety.
• Add a protein like grilled chicken or shrimp for a complete meal.
• To make it gluten-free, use certified GF orzo or substitute with rice.

Serving Suggestions

• Enjoy as a hearty main dish with a crisp green salad.
• Serve as a side alongside roasted chicken, salmon, or shrimp.
• Garnish with fresh herbs like thyme, basil, or chopped chives for extra color and flavor.

Storage/Reheating

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat: Warm gently on the stovetop over medium-low heat. Add a splash of cream, milk, or broth to loosen the sauce.
• Freezing: Not recommended, as cream sauces tend to separate after thawing.

FAQs

Can I use frozen spinach?
Yes! Just thaw it completely and squeeze out excess moisture before adding it.

Can I make this dairy-free?
Yes, substitute heavy cream with unsweetened almond milk, oat milk, or coconut milk.

What protein goes best with this?
Pan-seared chicken, shrimp, or scallops pair beautifully with the creamy texture of the orzo.

Can I substitute the orzo?
If you can’t find orzo, try pearl couscous or even jasmine rice (adjust liquid and cooking time).

Conclusion

Creamy Spinach and Mushroom Orzo is the ultimate easy, cozy meal. Rich in flavor, fast to prepare, and endlessly flexible, it’s a one-pan wonder you’ll want to make again and again.

More recipes you’ll love:

Cheesy Garlic Chicken Wraps

French Dip Sliders for Dinner

Smothered Chicken Over Rice

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