Creamy Spinach Mushroom Orzo

Skip the plate and dive fork first into this savory, bright, earthy, and comforting Creamy Spinach Mushroom Orzo that will have you going back for seconds. Whether you’re looking for an easy Meatless Monday option or an effortless side to serve up alongside a grilled steak, this decadent pasta dish is sure to impress everyone.

If creamed spinach put on her little black dress and fabulous red lipstick and went on a date with pasta, this creamy and dreamy orzotto would be it. Silky, thick, luscious, yet brightened with accents of fresh dill, lemon, and white wine, spinach mushroom orzo is the quick cooking dish that will instantly make any meal an occasion.

This is truly my idea of the perfect girl dinner. Tons of earthy bronzed mushrooms, a snow flurry of salty, nutty Parmigiano-Reggiano, pasta, and an already opened bottle of wine. Serve this up with a Pickled Beet and Citrus Salad, pour a glass of rosé, and say cheers to celebrating friends, family, and beautiful ingredients.

Why You’ll Love This Recipe

• Simple Process – There is nothing complicated about this spinach and mushroom orzo recipe. Simply sauté the mushrooms until golden, cook the aromatics, and add the pasta. This truly comes together in about 40 minutes or less. It’s easy enough for any level of cook.
• Minimal Ingredients – Not only does this only require a handful of easily accessible ingredients, but aside from the Parmigiano-Reggiano they’re all budget friendly. You can easily find everything at your local grocery store.
• Balance of Flavors – This truly hits all of the flavor notes you crave in a good pasta…rich, yet light. Decadent, but bright. All of the flavors work together. Spinach and mushrooms are a natural pairing while lemon and dill are sunny accents that wake up the flavors.

Ingredients

• Orzo – This short cut pasta called risi or rosini in Italy, which translates to large grains of rice, is very similar in shape to rice. It is in the pasta category of pastina, or little pasta.
• Mushrooms – You are going to need a full pound of mushrooms for this recipe, so feel free to use your favorite kind or a variety of mushrooms. I love the combination of cremini/baby bella mushrooms with shiitakes, but even just traditional white button mushrooms will work.
• Spinach – Go with baby spinach for the best flavor and texture. The spinach is added at the very end so it just wilts in, and baby spinach is more tender. If you use regular spinach, give it a quick rough chop.

• Aromatics – A sweet onion and minced garlic add depth to every bite.
• Liquid – The spinach mushroom pasta is cooked in a combination of dry white wine, broth, and heavy cream, with the broth making up the majority of the liquid. Pick a high-quality broth for maximum flavor. Either vegetable broth or chicken broth will work.
• Parmigiano-Reggiano – This hard cheese from the Emilia-Romagna region of Italy adds incredible umami to this dish in addition to giving it that thick, luxurious texture. You can totally use a good quality domestic parmesan cheese if that’s what you have on hand, but make sure to hand grate the cheese on the finest blade of your grater. It should be like snow.
• Dill – The delicate, grassy, slightly sweet flavor of fresh dill is a natural compliment to both spinach and mushrooms. It adds freshness that balances the richness.
• Lemon – Lemon just belongs with spinach, parmesan, and dill. It’s like liquid sunshine. You’ll need both the juice and the zest.
• Seasoning – There is nothing complicated about the three simple seasonings needed for this. In addition to salt and pepper, a pinch of crushed red pepper flakes brings a little back note of heat. Feel free to add more!

How to Make Creamy Spinach Mushroom Orzo

• Mise en Place. This is honestly the most labor-intensive part of making this spinach mushroom orzotto. Slice all of your mushrooms. Dice the onion and mince your garlic. Set it aside.
• Heat your skillet and brown the mushrooms. Heat a large skillet over medium high heat and add the olive oil. Add the mushrooms and spread them out into as much of a single layer as possible, stirring once to coat them in the olive oil. Let them sit undisturbed for 4-5 minutes and then give them another stir. Let them cook for another 3-5 minutes until they’ve released their liquid and are browned.
• Sauté the aromatics. Lower the heat to medium. Add the onions and stir until they become tender and translucent, about 4-6 minutes. Add the garlic, crushed red pepper flakes, salt, and pepper and cook for 30 seconds.

• Deglaze the pan. Pour in the wine and stir, making sure to scrape up any brown bits. Let it cook for 60 seconds.
• Toast the orzo. Add the orzo and stir for 60 seconds.
• Add the liquid and bring the spinach and mushroom orzo to a simmer. Stir in the broth and half of the heavy cream. Allow the orzo to come to a simmer, stirring every minute or so until it is al dente, about 10 minutes, or according to the package directions.
• Stir in the remaining ingredients. Turn the heat to low. Stir in the spinach, parmesan, dill, lemon zest and juice, and remaining heavy cream.
• Taste and adjust seasoning as needed. Garnish with additional parm, dill, lemon zest, and crushed red pepper flakes if desired.

Variations

• This recipe for creamy spinach mushroom orzo can be made vegetarian by using vegetable broth.
• If you aren’t a fan of dill use your favorite soft herb. Basil, chives, and parsley would all be delicious in this.
• Feel free to add pancetta, bacon, or even prosciutto to this. They would all be equally delectable.
• Instead of spinach try adding kale. Tuscan kale with it’s more tender leaves would bring both incredible flavor and texture. Remove the ribs and cut into ribbons. Add the kale the last 3-5 minutes of cooking the orzo.
• Not a fan of cooking with wine? Feel free to leave it out entirely. You may want to add an additional squeeze of lemon just for a little brightness.

Storage and Reheating

I’m not going to lie, this is a little too good cold, straight from the fridge, at 5:00 am. But it also heats up well.

• Keep it stored in an airtight container in the refrigerator. It will last up to five days.
• To reheat the creamy spinach mushroom orzo, add it to a saucepan on medium low heat. You can add a splash of either broth of cream to loosen it up a little if desired. Stir it until it is heated through.

Tips From the Beach

• Don’t rush the process of browning the mushrooms. This is why a large braiser or skillet works best so you can spread them out. Don’t stir them in the beginning or salt them as this will just draw out excess moisture and cause them to steam instead of brown.
• Don’t swear the amount of spinach or mushrooms. They might seem like a lot, but they instantly cook down and you’ll wonder where they went.
• Always hand grate your cheese. Pregrated cheese has a powdery coating on it that prevents it from sticking. It will not melt as well into the spinach mushroom orzo, and give the dish a slightly grainy texture.
• Save that parm rind! Stick it in a freezer safe bag and keep it in the freezer. The next time you make soup, stock, or pasta sauce, add it in for a huge flavor bomb of umami.

For a summertime orzo, make sure to check out Creamy Corn Poblano Orzo.

Creamy Spinach Mushroom Orzo

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Skip the plate and dive fork first into this savory, bright, earthy, and comforting Creamy Spinach Mushroom Orzo that will have you going back for seconds.

• Author: Nicole Stover
• Prep Time: 10
• Cook Time: 25
• Total Time: 35 minutes
• Yield: 6 1x
• Category: Psata
• Method: Simmering
• Cuisine: Italian

Ingredients

Units USM Scale 1x2x3x

• 1 pound orzo
• 2 tablespoons olive oil
• 1 pound mushrooms, sliced (cremini, baby bella, shiitakes, button mushrooms, or your favorite combination)
• 1 sweet onion, diced
• 4 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/4 teaspoon crushed red pepper flakes, or more to taste, plus extra for serving
• 1/4 teaspoon freshly cracked black pepper
• 1/2 cup dry white wine
• 3 cups vegetable or chicken broth
• 1 cup heavy cream, divided
• 4 to 5 ounces baby spinach (4-5 cups)
• 1 cup Parmigiano-Reggiano, finely grated, plus extra for serving
• 1 tablespoon fresh dill, chopped, plus extra for serving
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice

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Instructions

1. Heat a large skillet or braiser over medium-high heat. Add the olive oil and let heat through.
2. Add the mushrooms and stir to coat in oil. Spread them out into an even layer. Allow them to cook undisturbed for about 5 minutes until they start shrinking and browning.
3. Stir and let them cooked until browned, another 3-5 minutes. Lower heat to medium. 
4. Add the onions and stir to sauté, stirring until they’re tender and translucent 3-5 minutes. Add the garlic, salt, pepper, and crushed red pepper and let cook for 30 seconds.
5. Pour in the wine and allow it to cook for 60 seconds, making sure to scrape up all the brown bits.
6. Add the orzo and stir to combine, let it cook for 60 seconds.
7. Add the broth and 1/2 cup heavy cream and stir. Let the orzo come to a simmer, stirring every minute or so until cooked through and al dente, about 10 minutes or according to package directions.
8. Turn the heat to low. Stir in the spinach, dill, lemon zest, lemon juice, parmesan, and remaining half cup of heavy cream.
9. Taste and add additional seasoning if needed.
10. To serve, garnish with additional parm, dill, lemon zest, and crushed red pepper flakes.

Notes

1. If you don’t cook with wine, feel free to leave it completely out of this recipe. You may want to add a little additional lemon for brightness.
2. Kale can be used instead of spinach. Tuscan kale is recommended. Add it in the last 3-5 minutes of cooking so it can wilt as it’s a hardier green than spinach.
3. If you don’t like dill add your favorite soft herb. Chives, basil, and parsley would all be delicious. 

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