This Mushroom Spinach Orzo is the culinary equivalent of a warm blanket. It combines the tender, rice-like texture of orzo pasta with the deep, earthy umami of browned mushrooms and the freshness of vibrant spinach. Everything is brought together with a splash of vegetable broth and melted Parmesan cheese, creating a creamy, risotto-style finish without the constant stirring. It’s a comforting vegetarian dinner that comes together in just 30 minutes, making it perfect for busy weeknights when you want something satisfying but wholesome.
Why You’ll Love This Recipe
- Texture Harmony: The smooth orzo absorbs the vegetable broth and pairs perfectly with the meaty texture of the golden mushrooms.
- Nutrient Packed: Spinach adds a boost of iron and vitamins, while the mushrooms provide essential antioxidants.
- Quick Comfort: It delivers the cozy vibes of a slow-cooked risotto in a fraction of the time.
- Versatile: Serve it as a hearty main course or a luxurious side dish alongside grilled chicken or fish.
Equipment
- Large Pot: For boiling the orzo pasta.
- Large Skillet: You need a wide surface area to brown the mushrooms properly without steaming them.
- Colander: To drain the pasta.
- Wooden Spoon: For sautéing and stirring the delicate orzo.
Ingredients
The Pasta & Broth
- Orzo Pasta: 1 cup; this small pasta shape mimics rice and cooks quickly.
- Vegetable Broth: 2 cups; helps deglaze the pan and creates a light sauce for the pasta.
The Vegetables
- Mushrooms: 8 ounces, sliced; Cremini (Baby Bella) or white button mushrooms work best.
- Spinach: 4 cups fresh leaves; they may look like a lot, but they wilt down significantly.
- Aromatics: 1 medium onion (diced) and 3 cloves garlic (minced) provide the savory base.
The Finish
- Parmesan Cheese: 1/4 cup grated; adds saltiness and helps thicken the liquid into a creamy coating.
- Olive Oil: 2 tablespoons; for sautéing.
- Lemon Juice: 1 tablespoon (optional); highly recommended to cut through the richness.
- Seasoning: Salt and pepper to taste.
Instructions
- Boil Orzo: Bring a pot of salted water to a boil. Cook the 1 cup of orzo according to package instructions (usually 7–9 minutes). Drain and set aside. Tip: Toss with a tiny bit of oil to prevent sticking while it sits.
- Sauté Aromatics: While the water boils, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent and soft. Stir in the minced garlic and cook for 1–2 minutes until fragrant.
- Brown Mushrooms: Add the sliced mushrooms to the skillet. Cook for 5–7 minutes. Crucial Step: Let them cook undisturbed for a minute or two to get a nice golden-brown sear. Wait until they release their liquid and that liquid evaporates.
- Deglaze & Simmer: Pour in the 2 cups of vegetable broth. Scrape up any browned bits from the bottom of the pan (that’s flavor!). Bring to a gentle simmer.
- Combine: Add the cooked orzo pasta into the skillet. Stir to combine with the broth and mushroom mixture.
- Wilt Spinach: Add the 4 cups of fresh spinach leaves. Stir gently for 2–3 minutes until the spinach is fully wilted and vibrant green.
- Finish: Stir in the grated Parmesan cheese. The heat will melt the cheese, thickening the remaining broth slightly. Season with salt, pepper, and the optional lemon juice. Serve warm.
You Must Know
- Mushroom Browning: Don’t crowd the mushrooms. If they are piled too high, they will steam and become rubbery instead of browning. Use a large skillet.
- Orzo Absorption: Orzo loves to drink liquid. If you let this dish sit for 10 minutes before serving, it will absorb most of the broth. If it gets too dry, just splash in a little extra hot broth or water.
- Salt Management: Parmesan and vegetable broth can both be salty. Taste the dish before adding extra salt at the end.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: The pasta will absorb the sauce in the fridge. To reheat, add a splash of water or broth and warm it in a pan or microwave to restore the creamy consistency.
- Freezing: Not recommended. Pasta tends to get mushy when frozen with sauce, and spinach can lose its texture.
Ingredient Substitutions
- Greens: Kale or Swiss chard can replace spinach. Remove the tough stems and cook them a few minutes longer than spinach.
- Cheese: Nutritional yeast can replace Parmesan for a vegan option. Pecorino Romano offers a sharper, saltier kick.
- Protein: Add grilled chicken strips, shrimp, or a can of drained chickpeas (add chickpeas with the broth) for extra protein.
- Liquid: Chicken broth can be used instead of vegetable broth if you aren’t strictly vegetarian.
Serving Suggestions
- Lemon Zest: Garnish with fresh lemon zest for a pop of color and aroma.
- Crunch: Toasted pine nuts or walnuts sprinkled on top add a lovely textural contrast.
- Protein: This serves perfectly as a bed for a Lemon Butter Salmon fillet.
Cultural and Historical Context
Orzo (Risoni) is an Italian pasta traditionally used in soups. However, preparing it “risotto-style” or as a pasta salad base has become a staple in modern American and Mediterranean-style cooking, offering the comfort of rice with the speed of pasta.
Seasonal Adaptations
- Autumn: Swap spinach for sage and add roasted butternut squash cubes.
- Spring: Add fresh peas and asparagus tips along with the spinach.
Perfect Occasions
This is ideal for a Meatless Monday, a cozy Rainy Day Dinner, or an elegant Side Dish for a dinner party.
Freezer Meal Conversion
This recipe is best eaten fresh. However, you can chop the onions, slice the mushrooms, and grate the cheese in advance and store them in the fridge to cut prep time in half.
Pro Tips
- Undercook the Orzo: Since you are adding the cooked orzo back into a simmering skillet of broth, cook it 1 minute less than the package directions so it doesn’t get mushy during the final combine step.
- Fresh vs. Frozen: You can use frozen spinach. Thaw it and squeeze it very dry before adding it to the pan, or your sauce will be watery.
- Creamier Version: Stir in a tablespoon of butter or a splash of heavy cream at the very end for an indulgent finish.
FAQs About Recipes
Is orzo gluten-free?
No, orzo is wheat pasta. You must buy specific gluten-free orzo (often made from cassava or rice flour) to make this GF.
Can I cook the orzo in the skillet?
Yes, you can make this a true one-pot meal! Add dry orzo after the mushrooms, add more broth (about 3 cups total), cover, and simmer until tender.
What kind of mushrooms are best?
Cremini (Baby Bella) have more flavor than white button mushrooms. Shiitake adds a deep, savory note but remove the stems.
Mushroom Spinach Orzo with Parmesan
Ingredients
Equipment
Method
- Cook orzo according to package; drain and set aside.
- Sauté onion in olive oil until translucent (3-4 mins). Add garlic.
- Add sliced mushrooms and cook until golden brown (5-7 mins).
- Pour in vegetable broth and simmer.
- Stir in cooked orzo and spinach; cook until spinach wilts.
- Stir in Parmesan, season with salt/pepper/lemon, and serve.
