Description
This Mushroom and Spinach Orzo is a creamy, comforting one-pan dish perfect for a quick yet satisfying meal. Featuring tender orzo pasta cooked with sautéed mushrooms, fresh baby spinach, and a touch of Parmesan cheese, it blends earthy flavors and vibrant greens. The optional addition of heavy cream adds richness, making this vegetarian recipe both flavorful and hearty.
Ingredients
Scale
Main Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced
- 4 cups baby spinach
- 1/4 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- 2 cups low-sodium vegetable broth
- 1/4 cup heavy cream (optional for creaminess)
Instructions
- Heat the fat: In a large skillet, heat olive oil and unsalted butter over medium heat until melted and hot, creating a flavorful base for cooking the aromatics.
- Sauté onion: Add the finely chopped yellow onion to the skillet and cook for 3 to 4 minutes, stirring occasionally until they become soft and translucent.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds, releasing its fragrant aroma without burning.
- Cook mushrooms: Add the sliced mushrooms, cooking for 5 to 6 minutes while stirring occasionally until the mushrooms release their moisture and start to brown, intensifying their flavor.
- Toast orzo: Stir in the orzo pasta and toast it for 1 to 2 minutes, coating it in the flavorful fats and slightly toasting the pasta for deeper taste.
- Add broth and simmer: Pour in the low-sodium vegetable broth, bring to a gentle simmer, and cook uncovered for about 10 minutes, stirring frequently until the orzo is tender and most of the liquid has been absorbed.
- Incorporate spinach and seasonings: Add the baby spinach, salt, black pepper, and dried thyme; stir until the spinach wilts, blending its fresh flavor into the dish.
- Finish with cheese and cream: Stir in the grated Parmesan cheese and heavy cream if using, mixing until melted and combined for a creamy texture. Taste and adjust seasoning as desired.
- Serve warm: Plate the orzo immediately while warm for the best flavor and texture.
Notes
- To make this dish vegan, omit the butter, Parmesan cheese, and heavy cream or substitute with vegan alternatives like plant-based butter, nutritional yeast, and coconut cream.
- For extra protein, consider adding cooked chicken pieces or white beans such as cannellini beans.
- Use low-sodium vegetable broth to control the salt levels for a healthier option.
- Ensure to stir frequently during orzo cooking to prevent sticking and uneven cooking.
- For a lighter version, skip the heavy cream and use just broth and Parmesan.
