When it comes to comforting meals that don’t take hours to prepare or leave your kitchen in chaos, one-pot recipes are a true lifesaver. This Creamy One-Pot Orzo with Spinach & Mushrooms brings all the warmth and richness of a classic risotto but skips the constant stirring and long cook times. It’s a simple, wholesome dish that doesn’t sacrifice flavor for convenience.
With just a few pantry staples and fresh ingredients, you can create a luxurious, creamy orzo dish packed with sautéed mushrooms, vibrant spinach, and a velvety parmesan-infused sauce. Whether you’re cooking for yourself, family, or guests, this recipe makes for an effortless yet impressive meal that fits any night of the week.
Why This Recipe Works
This dish checks all the right boxes:
- Quick and fuss-free: Ready in under 30 minutes with only one pot to clean.
- Vegetarian-friendly: Packed with nutritious vegetables and savory flavor, no meat required.
- Creamy and satisfying: A comforting texture from the orzo and cream without being overly heavy.
- Customizable: Adaptable to include protein, other vegetables, or dairy-free alternatives.
Whether you’re craving something cozy for a cold evening or need a fast weekday dinner, this one-pot orzo delivers on flavor, texture, and ease.
Ingredients Overview
Here’s what you’ll need to make this Creamy One-Pot Orzo with Spinach & Mushrooms:
Orzo Pasta
Orzo is a short pasta that resembles rice. It cooks quickly and becomes wonderfully creamy when simmered in broth, making it the perfect base for one-pot meals.
Mushrooms
Cremini or baby bella mushrooms are ideal for this recipe thanks to their meaty texture and deep, earthy flavor. They provide body to the dish and absorb the surrounding flavors beautifully.
Baby Spinach
Fresh baby spinach adds a pop of green and essential nutrients. It wilts quickly and blends well into the creamy sauce without overpowering the dish.
Aromatics
A base of finely chopped onions and garlic adds savory depth. These are sautéed in butter and olive oil to enhance the flavor of every bite.
Broth and Cream
Simmering the orzo in vegetable broth infuses flavor throughout the pasta. A splash of heavy cream and cream cheese adds richness and body to the final dish.
Parmesan Cheese
Parmesan brings a salty, umami finish that perfectly complements the cream and vegetables. Use freshly grated cheese for best results.
Full Ingredients List
For the Base:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion, finely chopped
- 3 cloves garlic, minced
- 250 grams cremini mushrooms, sliced thin
- 1 cup (200 g) dry orzo pasta
- 3 cups (720 ml) low-sodium vegetable broth
- ½ cup (120 ml) heavy cream
- 2 tablespoons cream cheese (optional, for added creaminess)
- 3 cups (90 g) fresh baby spinach
- ½ cup (50 g) grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon chili flakes (optional, for mild heat)
For Garnish (Optional):
- Fresh chopped parsley
- Extra Parmesan cheese for serving
Step-by-Step Instructions
Step 1: Sauté the Aromatics
Heat olive oil and butter in a large skillet or Dutch oven over medium heat. Add the chopped onion and cook for 3 to 4 minutes, until soft and translucent. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pan. Let them cook undisturbed for a few minutes to release their moisture and begin browning. Stir occasionally, cooking for about 6 to 8 minutes until the mushrooms are soft and golden.
Step 3: Toast the Orzo
Add the orzo to the pan and stir to coat it in the oil and mushroom mixture. Toast the pasta for 2 to 3 minutes, stirring often, to develop a slight nutty flavor and prevent sticking.
Step 4: Add Broth and Simmer
Pour in the vegetable broth and stir. Increase the heat to bring the mixture to a gentle boil. Once boiling, reduce to a simmer. Stir occasionally and cook uncovered for about 10 minutes, or until the orzo is tender and the liquid has mostly absorbed.
Step 5: Make It Creamy
Reduce the heat to low and stir in the heavy cream and cream cheese (if using). Mix until smooth and creamy. Add the grated Parmesan cheese and stir until fully melted and combined.
Step 6: Add Spinach
Fold in the baby spinach and stir until just wilted, about 1 to 2 minutes. Season with thyme, chili flakes (if using), salt, and pepper to taste.
Step 7: Rest and Serve
Remove the pan from heat and let the orzo rest for 5 minutes. This allows the sauce to thicken slightly and improves texture. Serve warm, garnished with parsley and additional Parmesan if desired.
Helpful Tips
- Stir frequently: Orzo tends to stick to the bottom of the pan. Stirring often while simmering prevents burning and ensures even cooking.
- Taste as you go: Depending on your broth and Parmesan, salt levels can vary. Adjust seasoning gradually.
- Use fresh cheese: Pre-grated cheese often contains anti-caking agents that don’t melt well. Grate your own Parmesan for a smoother finish.
- For a lighter version: Use whole milk in place of cream and skip the cream cheese.
Serving Suggestions
This dish is hearty enough to serve on its own, but it also pairs well with:
- Crusty bread or garlic toast
- A crisp arugula or mixed greens salad
- Roasted seasonal vegetables
- Grilled tofu or chicken for added protein
If serving this dish for guests, consider a simple antipasto appetizer and a glass of dry white wine to round out the meal.
Variations
This Creamy One-Pot Orzo with Spinach & Mushrooms can be easily adapted based on dietary needs and preferences.
Vegan Option:
- Replace butter with olive oil
- Use coconut cream or a plant-based milk
- Substitute vegan Parmesan or nutritional yeast
Add Protein:
- Stir in cooked chicken breast or sausage slices
- Add sautéed shrimp or scallops near the end
- Use canned white beans or lentils for a vegetarian protein boost
Extra Vegetables:
- Add sun-dried tomatoes, peas, zucchini, or roasted red peppers
- Stir in kale or chard instead of spinach (cook these a bit longer)
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Not ideal for freezing due to the cream content, which can separate upon thawing.
Reheating: Reheat gently on the stove or in the microwave. Add a splash of broth or milk to loosen the sauce before serving.
Categories
- Recipe Type: Quick & Easy Recipes, Budget-Friendly Meals, Healthy Recipes
- Courses: Dinner, Lunch
- Cuisine: Italian, Mediterranean
- Cooking Method: Stovetop
- Occasions: Weeknight Meals, Vegetarian Dinners
- Ingredients: Pasta & Noodles, Vegetables, Rice & Grains
Final Thoughts
Creamy One-Pot Orzo with Spinach & Mushrooms is proof that simple ingredients can create something truly comforting and satisfying. Whether you’re feeding your family, meal prepping for the week, or just need a quick dinner after work, this recipe offers everything you need: convenience, flavor, and nourishment.
It’s rich enough to feel indulgent, but light enough for everyday cooking. Plus, with minimal cleanup, you can spend more time enjoying your meal and less time doing dishes.
Creamy One-Pot Orzo with Spinach & Mushrooms Recipe
Description
This Creamy One-Pot Orzo with Spinach & Mushrooms is a cozy, satisfying dish perfect for busy weeknights. Packed with savory mushrooms, tender baby spinach, and a luxuriously creamy texture, it’s an easy vegetarian dinner that feels gourmet—with minimal cleanup. It’s the ultimate comfort food you can make in under 30 minutes!
Ingredients
For the Creamy Orzo Base:
For Garnish (Optional):
Instructions
Sauté Aromatics
- Heat olive oil and butter in a large skillet or Dutch oven over medium heat (around 180°C). Add chopped onion and sauté for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
Cook the Mushrooms
- Add sliced mushrooms to the pot. Sauté for 5-6 minutes, stirring occasionally, until mushrooms are browned and have released most of their moisture. Season with salt, black pepper, and dried thyme.
Toast the Orzo
- Stir in the orzo pasta. Toast it for 2-3 minutes with the mushrooms and aromatics, letting it absorb the flavors and lightly brown.
Simmer Everything
- Pour in the vegetable broth. Stir, bring to a gentle boil, then reduce heat to medium-low. Cover and let simmer for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
Add Creamy Elements
- Stir in heavy cream and cream cheese (if using). Mix until well combined and creamy. Add Parmesan cheese and stir until melted. Season with chili flakes if using.
Fold in Spinach
- Add baby spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasoning as needed.
Rest & Serve
- Remove from heat. Let sit uncovered for 5 minutes to thicken. Garnish with parsley and extra Parmesan before serving.
Note
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of broth or cream when reheating.
Make it vegan: Use vegan butter, omit Parmesan and cream cheese, and substitute with plant-based cream.
Add protein: Stir in cooked chicken, shrimp, or canned white beans at the end for a protein boost.
Orzo substitutes: You can use small pasta like pearl couscous, but adjust liquid accordingly.
