Description
A creamy and comforting Mushroom and Spinach Orzo made with tender orzo pasta, sautéed mushrooms, fresh spinach, and Parmesan cheese. This quick stovetop recipe is perfect for a wholesome vegetarian main course packed with flavor and nutrients.
Ingredients
Scale
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 2 cups fresh spinach
- 2 cups vegetable broth
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
- Salt and black pepper to taste
- Chopped parsley for garnish (optional)
Instructions
- Heat olive oil and sauté onion: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and cook for 2–3 minutes until softened and translucent.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms, cooking for about 5–7 minutes until the mushrooms release their moisture, become tender, and develop a golden brown color.
- Toast the orzo: Add the orzo pasta to the skillet with the mushrooms and toast it by stirring continuously for 1–2 minutes. This step enhances the nutty flavor of the orzo.
- Simmer with vegetable broth: Pour in the vegetable broth and bring to a gentle simmer. Reduce the heat to low and cook the orzo, stirring occasionally, until it is tender and most of the liquid is absorbed—approximately 10–12 minutes.
- Add spinach and finish: Stir in the fresh spinach and cook until wilted, about 1-2 minutes. Then add the butter and grated Parmesan cheese, stirring until melted and the mixture is creamy and well combined.
- Season and serve: Season the dish with salt and black pepper to taste. Garnish with chopped parsley if desired, and serve warm immediately for best flavor.
Notes
- For a dairy-free version, substitute Parmesan cheese with nutritional yeast and use plant-based butter.
- Add cooked chicken or white beans to include more protein in the dish.
