Spinach Mushroom Orzo

Instructions

Cook the Orzo: Heat a large skillet over medium heat. Add olive oil and 1 tablespoon butter. Once melted, add orzo and toast for 2-3 minutes, stirring until lightly golden.
Cook the Mushrooms: Push orzo aside. Add remaining butter, mushrooms, and cook 4-5 minutes until softened and golden. Stir in garlic and cook 1 minute more.
Add the Broth: Combine orzo and mushrooms. Pour in vegetable broth. Bring to a boil, then simmer 10 minutes, or until orzo is tender and broth is absorbed.
Add Spinach and Cream: Stir in spinach and let wilt. Add heavy cream (if using). Cook 2-3 minutes until spinach is wilted and mixture is creamy.
Finish with Cheese and Lemon: Stir in Parmesan, lemon juice, salt, pepper, and red pepper flakes (if desired). Adjust seasoning.
Serve: Serve warm as a main dish or side. Garnish with extra Parmesan (optional).

Toasting the Orzo: Toasting enhances flavor and prevents mushiness.
Vegetable Broth: Chicken broth can be substituted for a richer flavor (not vegetarian).
Heavy Cream: Optional, but adds creaminess. Half-and-half or omitting it makes a lighter version.

Add Protein: Cooked chicken, shrimp, or chickpeas add protein.
Cheese Alternatives: Feta or goat cheese offer different flavor profiles.
Extra Vegetables: Sun-dried tomatoes, bell peppers, or zucchini add texture and nutrition.

Yes, small pasta like ditalini or acini di pepe work. Adjust cooking time as needed.

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of broth or water.

Yes! Use vegan butter, omit Parmesan, and use dairy-free cream or coconut milk.

Pairs well with a salad, garlic bread, roasted vegetables, or as a side to grilled meats or fish.

Enjoy this easy, flavorful, and versatile Spinach Mushroom Orzo! It’s sure to become a family favorite!