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Creamy Spinach and Mushroom Orzo

Creamy Spinach and Mushroom Orzo is a delightful one-pan meal that combines tender orzo pasta with earthy mushrooms and fresh spinach in a velvety, creamy sauce.
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Equipment

  • Large Skillet or Sauté Pan – A wide, deep pan works best for this one-pan recipe.
  • Wooden Spoon or Spatula – For stirring the ingredients without damaging the pan.
  • Knife and Cutting Board – To chop the mushrooms and spinach.

Ingredients
  

  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • 1 medium onion finely chopped
  • 3 garlic cloves minced
  • 8 ounces mushrooms sliced (cremini or button)
  • 1 cup orzo pasta
  • 2 cups vegetable or chicken broth
  • 1 cup water
  • ½ cup heavy cream
  • 2 cups fresh spinach roughly chopped
  • ½ cup grated Parmesan cheese
  • Salt and pepper to taste
  • Optional garnish: chopped parsley

Instructions
 

  • Sauté the Vegetables
  • Heat olive oil and butter in a large skillet over medium heat. Add the onion and garlic, cooking until fragrant and translucent. Stir in the sliced mushrooms and cook until softened and slightly browned, about 5 minutes.
  • Toast the Orzo
  • Add the orzo to the skillet, stirring to coat it in the oil and butter. Toast the orzo for 1-2 minutes until lightly golden, which enhances its flavor.
  • Cook the Orzo
  • Pour in the broth and water. Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet and cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Add Cream and Spinach
  • Stir in the heavy cream and chopped spinach. Cook for another 2-3 minutes, allowing the spinach to wilt and the sauce to thicken slightly.
  • Incorporate Parmesan Cheese
  • Mix in the Parmesan cheese, stirring until melted and combined. Season the dish with salt and pepper to taste.
  • Serve and Garnish
  • Remove from heat and garnish with additional Parmesan cheese or chopped parsley, if desired. Serve warm