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Creamy Garlic Butter Orzo with Mushrooms & Spinach

Serve in shallow bowls with a side of garlic bread for sopping up the creamy sauce Recipe
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★★★★★

5 from 28 reviews

A creamy and comforting one-pot Garlic Butter Orzo with Mushrooms and Spinach, featuring tender baby bella mushrooms, fresh spinach, garlic, and Italian herbs simmered in a rich heavy cream sauce. This easy-to-make Italian-inspired vegetarian dish is perfect for a quick weeknight dinner or a satisfying side.

Ingredients

Scale

For the Mushrooms:

  • 1 tablespoon olive oil
  • 8 oz baby bella mushrooms (or crimini), sliced
  • Salt and freshly ground black pepper, to taste

For the Creamy Orzo:

  • 1 cup orzo, uncooked
  • 2 cups chicken broth or vegetable broth (for vegetarian option)
  • 5 cloves garlic, minced
  • ½ teaspoon Italian seasoning (or Herbs de Provence)
  • ½ teaspoon smoked paprika
  • ¼ teaspoon salt, or more to taste
  • 5 oz fresh spinach
  • ½ cup heavy cream (room temperature)
  • ¼ teaspoon red pepper flakes, or more to taste

Instructions

  1. Cook the Mushrooms: Heat olive oil in a large skillet over medium-high heat. Add sliced mushrooms and season with salt and pepper. Cook for 1-2 minutes until browned and softened, making sure not to crowd the pan; cook in batches if needed. Remove half of the mushrooms and set aside.
  2. Prepare the Orzo Base: To the skillet with remaining mushrooms, add uncooked orzo, chicken or vegetable broth, minced garlic, Italian seasoning, smoked paprika, and salt. Bring to a boil, then reduce heat to a simmer. Cook for 5-10 minutes, stirring occasionally until orzo is al dente and most liquid is absorbed. Add more broth if too dry.
  3. Add the Spinach: During the last 5 minutes of cooking, fold in fresh spinach gently until wilted but still vibrant green.
  4. Finish with Cream: Reduce heat to low. Stir in heavy cream carefully and heat through without boiling to prevent curdling. Return the reserved mushrooms to the skillet and mix well. Adjust seasoning as needed.
  5. Serve and Garnish: Plate the orzo hot, sprinkle red pepper flakes for gentle heat, and optionally top with freshly grated Parmesan or a pat of butter. Garnish with fresh herbs if desired.

Notes

  • Do not overcrowd mushrooms when cooking; cook in batches for best browning.
  • Stir orzo frequently during cooking to prevent sticking and burning.
  • Avoid boiling after adding cream to prevent sauce separation.
  • Let cream come to room temperature before adding to the dish.
  • Add extra broth if the mixture becomes too dry before orzo is fully cooked.
  • For vegetarian version, use vegetable broth instead of chicken broth.
  • Optional: Add freshly grated Parmesan cheese as a garnish for extra richness.

Nutrition

Keywords: orzo pasta recipe, mushroom orzo, creamy orzo, one pot pasta, vegetarian pasta

Find it online: https://kitchenwithkai.com/serve-in-shallow-bowls-with-a-side-of-garlic-bread-for-sopping-up-the-creamy-sauce-recipe/