Garlic Butter Mushroom & Spinach Orzo

Recipe Details

• Prep time: 10 minutes

• Cook time: 20–25 minutes

• Total time: 30–35 minutes

• Servings: 4

• Difficulty: Easy

• Cuisine: Mediterranean-inspired

Ingredients

• 1½ cups (about 280 g) dry orzo pasta

• 300 g fresh mushrooms, sliced

• 3 cups fresh spinach

• 3 cloves garlic, minced

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3½–4 cups vegetable broth, as needed

• ¼ cup finely grated Parmesan cheese (optional)

• 1 tablespoon chopped fresh parsley

• ½ teaspoon dried Italian seasoning

• ¼ teaspoon black pepper

• Salt, to taste

• 1 teaspoon lemon juice (optional)

• ¼ cup finely chopped onion (optional)

Instructions

Step 1: Prepare the ingredients

Wash and slice the mushrooms, rinse the spinach, mince the garlic, and chop the parsley. Measure out the orzo and broth before cooking.

Step 2: Sauté the mushrooms

Heat olive oil and butter in a large skillet over medium-high heat. Add the sliced mushrooms in a single layer and cook for 5–7 minutes, stirring occasionally, until golden brown and their moisture has evaporated.

Step 3: Add garlic and seasoning

Add the minced garlic and optional onion. Cook for 1–2 minutes, stirring until fragrant. Add Italian seasoning, black pepper, and a little salt.

Step 4: Toast the orzo

Stir in the dry orzo and cook for 1 minute, allowing it to lightly toast and absorb the garlic-butter flavor.

Step 5: Cook the pasta

Pour in 3½ cups of vegetable broth and stir well. Bring to a gentle simmer, then reduce the heat to medium-low. Cook for approximately 8–12 minutes, stirring frequently, until the orzo is tender. Add more broth if the mixture becomes too dry before the pasta is cooked.

Step 6: Add the spinach

Stir in the fresh spinach a handful at a time. Cook for 2–3 minutes, until wilted and evenly mixed with the pasta and mushrooms.

Step 7: Finish the dish

Turn off the heat. Stir in Parmesan cheese, if using, and lemon juice. Taste and adjust the salt and pepper. Sprinkle with fresh parsley.

Step 8: Serve and enjoy

Serve immediately while warm. Garnish with extra parsley and Parmesan for a delicious finishing touch.

Nutrition Information

Estimated per serving, assuming 4 servings and Parmesan included.

Nutrition values depend on the amount of butter, cheese, broth, and pasta used.

Nut Information and Allergens

• Nuts: The basic recipe contains no nuts, but check packaged ingredients for cross-contact warnings.

• Gluten: Orzo is usually made from wheat and contains gluten. Use certified gluten-free orzo if needed.

• Dairy: Butter and Parmesan contain milk. For a dairy-free version, use olive oil instead of butter and omit the cheese or use a suitable dairy-free alternative.

• Soy: Some vegetable broths and dairy-free cheese alternatives may contain soy; check labels.

Tips for the Best Results

• Brown the mushrooms well: Avoid overcrowding the pan so they become golden rather than watery.

• Stir frequently: Orzo can stick to the bottom of the pan as the broth reduces.

• Make it creamy: Add a splash of warm broth and a little extra Parmesan just before serving.

• Add protein: Serve with chickpeas, white beans, or cooked chicken if desired.

• Storage: Refrigerate leftovers promptly in an airtight container and use within 3–4 days. Reheat with a splash of broth or water until steaming hot.

Frequently Asked Questions

Can I use another pasta instead of orzo? Yes. Small pasta shapes can work, but the cooking time and amount of broth will vary.

Can I use frozen spinach? Yes. Thaw it and squeeze out excess water before adding it to the skillet.

Can I make this recipe vegan? Yes. Use olive oil instead of butter, vegetable broth, and a dairy-free Parmesan alternative.

Can I prepare it ahead of time? It is best served fresh because orzo absorbs liquid as it rests. If making it ahead, keep extra broth available for reheating.

Serving suggestion: Enjoy this mushroom and spinach orzo as a vegetarian main dish or serve it alongside roasted vegetables, grilled chicken, or a fresh salad.