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Creamy Mushroom and Spinach Orzo Recipe
Ash Tyrrell

Creamy Mushroom and Spinach Orzo Recipe

I made this creamy mushroom and spinach orzo on a busy weeknight when I wanted something comforting but not heavy. The moment I stirred the creamy sauce into the tender orzo, I knew it was going to be a favorite.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • Orzo pasta – 1 cup: Cooks quickly and absorbs flavor beautifully making the dish creamy without needing too much sauce.
  • Olive oil – 1 tablespoon: Adds richness and helps sauté the mushrooms evenly without burning.
  • Butter – 2 tablespoons: Deepens the flavor and gives the sauce that velvety finish.
  • Mushrooms cremini or baby bella – 8 oz, sliced: These mushrooms have a deeper, meatier flavor than white mushrooms and hold up well when cooked.
  • Garlic – 3 cloves minced: Fresh garlic gives a bold aroma and flavor that powdered garlic just can’t replace.
  • Vegetable broth – 2½ cups: Cooks the orzo while infusing it with savory flavor; warm broth works best for even cooking.
  • Heavy cream – ½ cup: Creates the luscious texture; full-fat cream gives the best consistency.
  • Parmesan cheese – ½ cup freshly grated: Freshly grated cheese melts smoothly and tastes far better than pre-shredded versions.
  • Fresh spinach – 2 packed cups: Wilts perfectly into the sauce; avoid frozen spinach as it releases too much water.
  • Salt – ½ teaspoon adjust to taste: Enhances all the flavors without overpowering them.
  • Black pepper – ¼ teaspoon: Adds gentle heat and balances the creaminess.
  • Red pepper flakes – optional pinch: Perfect if you like a little kick in the background.

Method
 

  1. Heat olive oil and butter in a large skillet over medium heat. Add the sliced mushrooms and let them cook undisturbed for a few minutes. This helps them brown properly and develop a deep, savory flavor.
  2. Once the mushrooms are golden, stir in the minced garlic, salt, pepper, and red pepper flakes. Cook briefly until the garlic becomes fragrant. Be careful not to burn it, as garlic can turn bitter quickly.
  3. Pour the dry orzo directly into the skillet and stir it with the mushrooms. Let it toast for about a minute. This step adds a subtle nutty flavor and helps the pasta hold its texture.
  4. Slowly pour in the warm vegetable broth and bring everything to a gentle simmer. Stir occasionally and let the orzo cook until tender, absorbing most of the liquid. This usually takes about 8 to 10 minutes.
  5. Lower the heat and stir in the heavy cream and grated Parmesan cheese. The sauce will thicken naturally as the cheese melts. Keep stirring until everything looks smooth and glossy.
  6. Fold in the fresh spinach and let it wilt into the warm orzo. This only takes a minute or two. The spinach should stay vibrant green and tender.
  7. Taste the orzo and adjust seasoning if needed. Turn off the heat and let it rest for a couple of minutes before serving. This helps the sauce settle into a perfect creamy consistency.

Notes

  • I always let the mushrooms brown properly before stirring; it boosts flavor a lot.
  • I grate the Parmesan fresh because it melts smoother and tastes richer.
  • I keep extra broth nearby in case the orzo needs more liquid.
  • I stir gently toward the end so the orzo doesn’t break or turn mushy.
  • I finish with a drizzle of olive oil for extra shine and flavor.