Cozy Creamy Spinach and Mushroom Orzo Risotto

Quick Recipe Version (TL;DR)

• Yield: 4 mains or 6 sides
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 cups low-sodium vegetable or chicken broth, warmed
• 2 tbsp unsalted butter + 1 tbsp olive oil
• 1 medium onion, finely diced
• 8 oz cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• 1 1/2 cups dry orzo pasta
• 1/2 cup dry white wine (or extra broth)
• 1 cup half-and-half (or 1/2 cup cream + 1/2 cup milk)
• 3 packed cups baby spinach, roughly chopped
• 3/4–1 cup freshly grated Parmesan cheese
• 1 tsp salt, 1/2 tsp black pepper, pinch red pepper flakes
• 1 tsp fresh thyme (or 1/2 tsp dried) + chopped parsley, lemon zest/juice

Do This

• 1. Warm broth in a small pot over low heat; keep it steaming but not boiling.
• 2. In a wide, heavy pan, melt butter with olive oil over medium heat; sauté mushrooms until browned, then add onion and cook until soft.
• 3. Stir in garlic and orzo; toast orzo 2–3 minutes until lightly golden and fragrant.
• 4. Pour in wine; simmer until reduced. Add hot broth 1 cup at a time, stirring often and letting it absorb before adding more (about 12–15 minutes total).
• 5. When orzo is just tender with a slight bite, stir in half-and-half, salt, pepper, red pepper flakes, and thyme; simmer gently to thicken.
• 6. Fold in spinach until wilted, then stir in Parmesan until creamy; adjust seasoning and loosen with extra hot broth if needed.
• 7. Finish with lemon zest and juice, a knob of butter if you like, and parsley; serve hot with extra Parmesan.

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Why You’ll Love This Recipe

• All the cozy, creamy comfort of risotto with the ease of orzo pasta.
• One-pan, 45-minute recipe that works as a main or a luxurious side.
• Earthy mushrooms, tender spinach, and nutty Parmesan make every bite deeply savory.
• Flexible and forgiving: easy to adapt for more veggies, added protein, or different dairy options.

Grocery List

• Produce: 1 onion, 3 cloves garlic, 8 oz cremini or button mushrooms, 3 packed cups baby spinach, 1 lemon, fresh thyme (optional), fresh parsley (optional).
• Dairy: Unsalted butter, half-and-half (or heavy cream and milk), Parmesan cheese.
• Pantry: Orzo pasta, olive oil, low-sodium vegetable or chicken broth, dry white wine (optional), kosher salt, black pepper, red pepper flakes (optional).

Full Ingredients

Base and Aromatics

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, finely diced (about 1 cup)
• 3 cloves garlic, minced

Mushrooms and Orzo

• 8 oz cremini or button mushrooms, cleaned and thinly sliced
• 1 1/2 cups dry orzo pasta (about 10 oz)
• 1/2 cup dry white wine (such as Pinot Grigio or Sauvignon Blanc), or use extra broth

Liquid and Creaminess

• 4 cups low-sodium vegetable or chicken broth, kept warm
• 1 cup half-and-half (or 1/2 cup heavy cream + 1/2 cup whole milk)

Greens, Cheese, and Seasoning

• 3 packed cups baby spinach, roughly chopped (about 3 oz)
• 3/4 cup freshly grated Parmesan cheese (about 2 1/2 oz), plus more for serving
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp freshly ground black pepper, plus more to taste
• 1/4 tsp red pepper flakes (optional, for gentle heat)
• 1 tsp fresh thyme leaves, chopped, or 1/2 tsp dried thyme
• Zest of 1/2 lemon (about 1 tsp finely grated)
• 2 tsp freshly squeezed lemon juice, or to taste
• 1 tbsp unsalted butter (optional, for finishing)
• 1–2 tbsp chopped fresh parsley, for garnish

Step-by-Step Instructions

Step 1: Warm the broth and prep ingredients

Pour the 4 cups of broth into a small saucepan and set it over low heat. You want it steaming and hot, but not boiling. Warm broth helps the orzo cook evenly and keeps the dish creamy rather than sticky.

While the broth warms, finely dice the onion, mince the garlic, slice the mushrooms, and roughly chop the spinach. Grate the Parmesan and set it aside. Having everything ready will make the risotto-style cooking smooth and relaxed.

Step 2: Brown the mushrooms and soften the onion

In a wide, heavy skillet or sauté pan (10–12 inches works well), heat 2 tbsp butter and 1 tbsp olive oil over medium heat. When the butter is melted and foamy, add the sliced mushrooms in an even layer. Let them cook undisturbed for 3–4 minutes so they can brown, then stir and continue cooking for another 3–4 minutes until they are deep golden and have released and reabsorbed most of their moisture.

Add the diced onion to the pan with a pinch of salt. Cook, stirring occasionally, for 4–5 minutes until the onion is soft and translucent but not browned. This gentle cooking builds a sweet, savory base for the creamy sauce.

Step 3: Toast the orzo with garlic and herbs

Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the 1 1/2 cups of dry orzo to the pan. Stir continuously for 2–3 minutes to coat the orzo in the buttery mushroom mixture and lightly toast it. The orzo should look slightly glossy and smell nutty. This toasting step helps the pasta keep a pleasant bite, even after simmering.

Sprinkle in the thyme (fresh or dried) and the red pepper flakes, if using, and stir to combine.

Step 4: Deglaze with wine and start the risotto-style simmer

Pour in the 1/2 cup of white wine, if using. It should sizzle as it hits the pan. Stir and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2–3 minutes until it is mostly absorbed and you no longer smell sharp alcohol, just a gentle aroma.

Now begin adding the hot broth about 1 cup at a time. Stir well after each addition, then let the orzo gently simmer, stirring every minute or so, until most of the liquid is absorbed before adding the next cup. Maintain a steady, gentle simmer over medium to medium-low heat. This gradual addition of liquid, plus the frequent stirring, helps release starch from the orzo, creating a silky, risotto-like texture.

Step 5: Cook the orzo until tender and creamy

Continue adding the broth in increments, allowing each addition to be mostly absorbed before the next. This will take about 12–15 minutes in total from the time you start adding broth. Taste a grain of orzo: it should be just tender with a slight, pleasant chew in the center, not crunchy. If the orzo is still firm and you are out of broth, you can add a splash of hot water or extra broth, as needed.

When the orzo is nearly al dente and still a little saucy, stir in the 1 cup of half-and-half. Add 1 tsp kosher salt and 1/2 tsp black pepper. Let the mixture simmer gently for 2–3 minutes, stirring often, until it thickens into a creamy sauce that flows slowly off your spoon. Adjust the heat as needed to avoid rapid boiling, which can cause the dairy to separate.

Step 6: Wilt in the spinach and add the Parmesan

Add the chopped baby spinach to the pan. It will look like a lot at first, but it will quickly wilt down. Stir for 1–2 minutes until the spinach is just wilted and bright green.

Turn the heat down to low. Stir in 3/4 cup of grated Parmesan until fully melted and the mixture becomes glossy and ultra-creamy. If the orzo seems too thick or heavy, loosen it with a splash or two of hot broth or water until it has a soft, spoonable consistency. If it feels a bit loose, let it sit on low heat for another minute or two, stirring, to thicken.

Step 7: Finish with lemon, butter, and herbs

Turn off the heat. Stir in the lemon zest and 2 tsp lemon juice. Taste and adjust with more salt, pepper, or lemon to balance the richness. If you want an extra-luxurious finish, stir in the final 1 tbsp of butter until melted.

Let the orzo rest for 2–3 minutes; it will thicken slightly as it stands. Just before serving, sprinkle with chopped fresh parsley and an extra handful of Parmesan. Serve hot, straight from the pan, with a squeeze of lemon on the side if desired. Enjoy as a cozy main dish in warm bowls or as a rich, wintery side next to roasted meats or vegetables.

Pro Tips

• Keep it saucy: Aim for a texture similar to loose risotto. The orzo should spread slightly in a bowl but not run. If it thickens too much before serving, stir in a little hot broth or water.
• Use a wide pan: A wide skillet encourages even cooking and quicker absorption of liquid compared to a narrow, deep pot.
• Warm broth is key: Adding cold broth slows the cooking and can make the orzo gluey. Keep your broth hot but not boiling for the best texture.
• Grate your own Parmesan: Freshly grated cheese melts more smoothly than pre-shredded, giving you a silkier, restaurant-style creaminess.
• Season in layers: Add a little salt with the onions, again with the dairy, and finally to taste at the end. This builds deeper flavor without over-salting.

Variations

• Cozy chicken mushroom orzo: Stir in 1–2 cups of shredded rotisserie chicken or diced cooked chicken sausage along with the spinach for a heartier, protein-packed main.
• Bacon and caramelized onion twist: Start by crisping 4 slices of chopped bacon; remove and reserve. Cook the onions in the bacon fat instead of butter, then proceed. Stir the bacon back in at the end with the Parmesan.
• Veggie-forward, lighter version: Use olive oil instead of some or all of the butter, swap half-and-half for whole milk, and add extra vegetables like peas or roasted butternut squash in the final few minutes. For a vegetarian version, use vegetable broth; for a more plant-based approach, use plant-based cream and nutritional yeast in place of Parmesan.

Storage & Make-Ahead

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. The orzo will continue to absorb liquid as it sits, so it will thicken quite a bit. When reheating on the stovetop over low heat or in the microwave, stir in a splash or two of broth or milk to loosen it back to a creamy, spoonable consistency. Stir occasionally as it reheats to prevent sticking and ensure even warming. This dish is best made fresh, but you can prep components ahead: slice the mushrooms, chop the onion and spinach, and grate the cheese up to 2 days in advance and refrigerate, tightly covered.

Nutrition (per serving)

Approximate values for 1 of 4 main-dish servings: about 480–520 calories; 18–20 g protein; 55–60 g carbohydrates; 18–22 g fat; 9–11 g saturated fat; 3–4 g fiber; 900–1,100 mg sodium (will vary based on broth, cheese, and added salt). For a lighter dish, use milk instead of half-and-half and slightly reduce the Parmesan.