Prep Time 10 mins
Cook Time 20 mins
Rest Time 5 mins
Total Time 35 mins
Cooking Method:
Cuisine: ,
Courses: ,
Difficulty: Beginner
Cooking Temp: 180  C
Servings: 4
Best Season: All Seasons
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:
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 small yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 250 g cremini mushrooms, thinly sliced
  • 1 cup (200 g)
  • 3 cups (720 ml)
  • ½ cup (120 ml)
  • 2 tbsp cream cheese (optional for extra creaminess)
  • 3 cups (90 g)
  • ½ cup (50 g)
  • Salt, to taste
  • Black pepper, freshly ground, to taste
  • ¼ tsp dried thyme
  • ¼ tsp chili flakes (optional, for mild heat)
    • For Garnish (Optional):
  • 1 tbsp chopped fresh parsley
  • Extra Parmesan shavings
Instructions
    Sauté Aromatics
  1. 1
    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.
    2. Cook the Mushrooms
  2. 2
    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.
    3. Toast the Orzo
  3. 3
    Stir in the orzo pasta. Toast it for 2-3 minutes with the mushrooms and aromatics, letting it absorb the flavors and lightly brown.
    4. Simmer Everything
  4. 4
    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.
    5. Add Creamy Elements
  5. 5
    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.
    6. Fold in Spinach
  6. 6
    Add baby spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasoning as needed.
    7. Rest & Serve
  7. 7
    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.

Keywords: one-pot, quick dinner, vegetarian, creamy pasta, healthy comfort food
Read it online: https://petitepanini.com/recipe/creamy-one-pot-orzo-with-spinach-mushrooms-recipe/