Ingredients
- 1 cup orzo (you can use whole-wheat orzo for a healthier option)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 cups mushrooms (button, cremini, or baby bella all work well)
- 4 cups fresh spinach (roughly chopped)
- 2 cups vegetable broth
- ½ cup heavy cream (optional, for a creamier version; you can substitute with coconut cream for a dairy-free option)
- ½ cup grated Parmesan cheese (optional, but adds great flavor)
- Salt and pepper to taste
- Fresh herbs (such as thyme or parsley for garnish)
Instructions
- Cook the Orzo: Cook the orzo according to the package instructions in salted water for about 8–10 minutes until al dente. Drain, toss in olive oil if needed, and set aside.
- Sauté the Vegetables: Heat olive oil in a skillet over medium heat, sauté the onion for 2–3 minutes until soft, then add garlic and cook for another minute. Add mushrooms and cook for 5–7 minutes until golden brown and their moisture is released.
- Incorporate the Spinach: Stir in the fresh spinach and cook for 1–2 minutes until wilted, adding it in batches if necessary.
- Add Broth and Cream: Pour in vegetable broth and let simmer for 3–4 minutes. Optional: Stir in heavy or coconut cream for a creamier texture.
- Combine with Orzo and Cheese: Add cooked orzo to the skillet and mix until well coated. Sprinkle with Parmesan cheese (if using) and mix until melted.
- Season and Serve: Adjust seasoning with salt and pepper, garnish with fresh herbs, and serve warm. Optional: Add lemon zest or juice and toasted pine nuts or walnuts for extra flavor.
Notes
- Don’t rush the mushrooms—cook them thoroughly for deep flavor.
- Keep orzo al dente to avoid a mushy texture.
- Adjust consistency by adding more broth or cream as needed.
- Customize flavor with red pepper flakes, white wine, or your preferred seasonings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 9g
- Cholesterol: 10mg
