Print

Creamy Spinach Mushroom Orzo

Creamy Spinach Mushroom Orzo
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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 Scale
  • 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

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. 

Find it online: https://beachgirlgrills.com/creamy-spinach-mushroom-orzo/