Ingredients
1 tablespoon olive oil
8 oz baby bella mushrooms or crimini, sliced
Salt and freshly ground black pepper
1 cup orzo, uncooked
2 cups chicken broth or stock
5 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon paprika
¼ teaspoon salt
5 oz fresh spinach
½ cup heavy cream
¼ teaspoon red pepper flakes
Instructions
1. Heat olive oil in large skillet over medium-high heat. Add mushrooms, season with salt and pepper, cook 1-2 minutes until browned. Remove half and set aside.
2. Add uncooked orzo, broth, garlic, Italian seasoning, paprika, and salt to skillet with remaining mushrooms.
3. Bring to boil, reduce heat and simmer 5-10 minutes, stirring occasionally until orzo is al dente.
4. Add spinach during last 5 minutes of cooking, gently fold in until wilted.
5. Reduce heat to low, stir in heavy cream until heated through. Do not boil.
6. Return reserved mushrooms to pan, season to taste.
7. Serve hot with red pepper flakes and optional Parmesan cheese.
Notes
Don’t overcrowd mushrooms – cook in batches if needed.
Stir orzo frequently to prevent sticking.
Never boil after adding cream to prevent sauce separation.
Let cream come to room temperature before adding.
Add more broth if mixture becomes too dry while cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 25mg
Keywords: orzo pasta recipe, mushroom orzo, creamy orzo, one pot pasta, vegetarian pasta