Description
A cozy and flavorful one-pot orzo dish with sautéed mushrooms, fresh spinach, herbs, and a touch of lemon. Perfect as a vegetarian main or hearty side!
Ingredients
1 tablespoon olive oil
1 tablespoon butter
8 oz mushrooms, sliced
2 cloves garlic, minced
1 teaspoon fresh thyme leaves (or ½ tsp dried)
1/4 teaspoon crushed red pepper flakes (optional)
1 cup dry orzo pasta
2 cups vegetable or chicken broth
3 cups fresh spinach
Salt and black pepper to taste
Juice of 1/2 lemon
1/4 cup grated Parmesan cheese (optional)
Instructions
Heat olive oil and butter in a large skillet over medium heat. Add mushrooms and cook for 6–8 minutes until browned.
Add garlic, thyme, and red pepper flakes. Stir and cook for 1 minute.
Add orzo and stir to toast for 1–2 minutes.
Pour in broth and bring to a simmer. Cook for 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Stir in spinach and cook for 1–2 minutes until wilted. Season with salt and pepper.
Remove from heat, stir in lemon juice and Parmesan (if using). Let rest 2 minutes.
Serve warm with extra cheese or herbs on top if desired.
Notes
Use plant-based butter and skip Parmesan for a vegan version. Add more broth if orzo thickens too much. Stir in cooked chickpeas or chicken for added protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: lunch
Keywords: mushroom orzo, spinach orzo, one pot pasta, easy vegetarian dinner, weeknight pasta recipe, creamy orzo, garlic mushroom orzo