Description
Creamy and comforting Spinach Mushroom Orzo, cooked risotto-style with Parmesan cheese and a touch of garlic. A quick and easy vegetarian meal!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped
- 8 ounces cremini mushrooms, sliced
- 5 ounces fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1 cup orzo pasta
- 4 cups vegetable broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 2 tablespoons butter
- Salt and freshly ground black pepper to taste
- Optional: Red pepper flakes for a touch of heat
- Optional: Fresh parsley, chopped, for garnish
Instructions
- Sauté Aromatics and Mushrooms: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion and sauté for 5-7 minutes until translucent. Add mushrooms and cook for 8-10 minutes until browned, cooking in batches if needed. Add garlic and cook for 30 seconds until fragrant.
- Add Spinach and Orzo: Add spinach and cook until wilted, about 2 minutes. Add orzo and stir to combine. Toast orzo for 1-2 minutes, stirring constantly.
- Cook Orzo Risotto-Style: Pour in vegetable broth, ensuring orzo is submerged. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until orzo is cooked and broth is absorbed, stirring occasionally. If the mixture becomes dry, add more broth, about 1/2 cup at a time, until the orzo is cooked to your liking. Season with salt and pepper to taste.
- Finishing Touches and Serving: Remove from heat. Stir in Parmesan cheese and butter until melted and combined. Add red pepper flakes, if desired. Serve immediately, garnished with fresh parsley and extra Parmesan cheese.
Notes
- Mushroom Variations: Use shiitake, oyster, or portobello mushrooms.
- Add Protein: Stir in cooked chicken, shrimp, or sausage.
- Vegan Option: Use vegan Parmesan cheese and olive oil or vegan butter.
- Herb Infusion: Add fresh thyme, rosemary, or oregano with the garlic.
- White Wine Deglaze: Deglaze the pot with dry white wine after sautéing onions and mushrooms.
- Broth Alternatives: Use chicken broth for a richer flavor.
- Lemon Zest: Add lemon zest with the Parmesan cheese.
- Sun-Dried Tomatoes: Add chopped sun-dried tomatoes for umami.
- Creamy Version: Stir in cream cheese or mascarpone cheese for extra creaminess.
- Make Ahead: Slightly undercook orzo, store in the refrigerator for up to 3 days, and reheat with broth or water.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes