Garlic Butter Orzo with Mushrooms and Spinach Recipe

Introduction

Garlic Butter Orzo with Mushrooms and Spinach is a quick and comforting dish that combines tender orzo pasta with savory mushrooms and fresh spinach. This flavorful one-pan meal is perfect for busy weeknights or a cozy dinner at home.

Ingredients

• 1 cup orzo pasta (200g)
• 2 tablespoons unsalted butter (28g)
• 2 cloves garlic, minced
• 8 ounces mushrooms, sliced (225g)
• 2 cups fresh spinach (60g)
• 2 cups vegetable broth (480ml)
• 1/4 cup grated Parmesan cheese (25g)
• Salt, to taste
• Black pepper, to taste
• 1 tablespoon olive oil (15ml)
• 1 tablespoon lemon juice (15ml)

Instructions

1. Step 1: Heat the olive oil in a large skillet over medium heat.
2. Step 2: Add the sliced mushrooms and cook for 5-7 minutes until browned.
3. Step 3: Stir in the minced garlic and cook for 1 minute until fragrant.
4. Step 4: Add the orzo pasta to the skillet and toast for 1-2 minutes.
5. Step 5: Pour in the vegetable broth and bring to a simmer.
6. Step 6: Cook the orzo, stirring occasionally, for 8-10 minutes until tender.
7. Step 7: Stir in the fresh spinach and cook until wilted, about 2 minutes.
8. Step 8: Add the butter, Parmesan cheese, lemon juice, salt, and pepper.
9. Step 9: Stir well to combine all the ingredients and melt the cheese.
10. Step 10: Adjust seasoning with more salt and pepper if needed. Serve hot and enjoy.

Tips & Variations

• For a richer flavor, try using half butter and half olive oil when cooking the mushrooms.
• You can substitute baby kale or arugula for spinach if preferred.
• Add a pinch of red pepper flakes for a slight kick.
• Use chicken broth instead of vegetable broth for a non-vegetarian option.
• Top with toasted pine nuts or walnuts for extra texture and flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of vegetable broth or water to loosen the texture if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried spinach instead of fresh?

Dried spinach is not ideal for this recipe as it lacks the texture and moisture fresh spinach provides. If using frozen spinach, thaw and drain excess water before adding.

Is it possible to make this dish vegan?

Yes, you can omit the butter and Parmesan cheese or use vegan alternatives to keep it plant-based while maintaining the creamy, flavorful profile.

Garlic Butter Orzo with Mushrooms and Spinach Recipe

Print Recipe

★★★★★

4.8 from 132 reviews

Garlic Butter Orzo with Mushrooms and Spinach is a flavorful and comforting one-pan dish featuring tender orzo pasta cooked in savory vegetable broth, sautéed mushrooms, fresh spinach, and enriched with garlic, butter, Parmesan cheese, and a hint of lemon juice. This quick and easy meal is perfect for a comforting weeknight dinner or a simple lunch, delivering a perfect balance of creamy texture and fresh vegetable flavors.

• Author: Mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Orzo Pasta and Broth

• 1 cup orzo pasta (200g)
• 2 cups vegetable broth (480ml)

Vegetables and Seasonings

• 8 ounces mushrooms, sliced (225g)
• 2 cups fresh spinach (60g)
• 2 cloves garlic, minced

Fats and Flavorings

• 2 tablespoons unsalted butter (28g)
• 1 tablespoon olive oil (15ml)
• 1/4 cup grated Parmesan cheese (25g)
• 1 tablespoon lemon juice (15ml)
• Salt, to taste
• Black pepper, to taste

Instructions

1. Heat the olive oil: Place a large skillet over medium heat and add the olive oil, allowing it to warm up for about a minute to prepare for sautéing.
2. Sauté the mushrooms: Add the sliced mushrooms to the skillet and cook them for 5 to 7 minutes, stirring occasionally, until they are browned and have released their moisture.
3. Add garlic: Stir in the minced garlic and cook for an additional 1 minute, allowing the garlic to become fragrant without burning.
4. Toast the orzo: Add the orzo pasta directly to the skillet and toast it for 1 to 2 minutes, stirring frequently to coat it with the mushroom and garlic flavors.
5. Add broth and simmer: Pour in the vegetable broth and bring the mixture to a simmer over medium heat. This liquid will cook the orzo.
6. Cook the orzo: Let the orzo cook for 8 to 10 minutes, stirring occasionally to prevent sticking, until it is tender and has absorbed most of the broth.
7. Wilt the spinach: Stir in the fresh spinach and cook for about 2 minutes until the spinach has wilted and incorporated well.
8. Add butter, cheese, and lemon juice: Mix in the unsalted butter, grated Parmesan cheese, and lemon juice. Stir well to combine everything and allow the cheese to melt smoothly into the dish.
9. Season to taste: Add salt and black pepper according to your preference, tasting and adjusting the seasoning to ensure a balanced flavor.
10. Serve hot: Remove from heat and serve immediately to enjoy the creamy, garlicky orzo with earthy mushrooms and fresh spinach.

Notes

• Use vegetable broth or chicken broth for richer flavor.
• For a vegan version, replace butter with vegan margarine and omit Parmesan or substitute with nutritional yeast.
• You can add a pinch of red pepper flakes for a slight kick.
• Leftovers store well in an airtight container in the refrigerator for up to 3 days.
• If the orzo absorbs all the liquid before it’s fully cooked, add a splash of extra broth or water.

Keywords: garlic butter orzo, orzo pasta recipe, mushroom spinach orzo, quick vegetarian dinner, easy one-pan pasta, Italian side dish