Name: Garlic Butter Orzo with Mushrooms and Spinach Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 1 cup orzo; 2 tablespoons unsalted butter; 3 garlic cloves, minced; 8 ounces cremini or button mushrooms, sliced; 2 cups fresh baby spinach leaves; 2 cups chicken or vegetable stock; 1/4 cup grated parmesan cheese (optional); Salt and pepper to taste

Jump to Recipe

Introduction

This Garlic Butter Orzo with Mushrooms and Spinach is a comforting and flavorful dish that comes together in just 30 minutes. Perfect as a side or a light main, it combines tender orzo pasta with sautéed mushrooms, fresh spinach, and a rich garlic butter sauce.

A bowl filled with creamy orzo pasta spread evenly as the base layer, light yellow and smooth in texture. Scattered on top are cooked brown mushroom slices with a slightly glossy surface and fresh dark green spinach leaves, some wilted and some whole, mixed throughout creating a lively contrast. Small bits of bright green parsley add a fresh finishing touch over the dish. The bowl is speckled with a rough, stone-like texture and sits on a dark wooden surface with loose spinach leaves and mushroom caps around it, with a gray cloth resting nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup orzo
2 tablespoons unsalted butter
3 garlic cloves, minced
8 ounces cremini or button mushrooms, sliced
2 cups fresh baby spinach leaves
2 cups chicken or vegetable stock
1/4 cup grated parmesan cheese (optional)
Salt and pepper to taste

Instructions

Step 1: Slice the mushrooms, mince the garlic, and rinse the spinach. Measure out your orzo and stock.
Step 2: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Add the mushrooms and cook until golden and tender, around 5 minutes.
Step 3: Stir in the dry orzo and let it toast for 1-2 minutes to bring out a nutty flavor.
Step 4: Pour in the chicken or vegetable stock. Bring to a boil, then reduce heat to low. Cover and let simmer for about 10 minutes, stirring occasionally to prevent sticking.
Step 5: Once the orzo is cooked and most of the liquid is absorbed, stir in the spinach. Cook for 2-3 minutes until wilted.
Step 6: Stir in the remaining butter and sprinkle with parmesan cheese for a creamy finish. Taste and season with salt and pepper as needed.
Step 7: Serve the orzo hot, garnished with extra parmesan or freshly chopped parsley if desired.

Tips & Variations

For a vegan version, substitute butter with olive oil and use nutritional yeast instead of parmesan.
Add a squeeze of lemon juice at the end to brighten the flavors.
For extra protein, stir in cooked chicken or chickpeas before serving.
Toast the orzo carefully to avoid burning; it adds great depth to the dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or water to loosen the orzo if it has thickened.

How to Serve

A bowl filled with a dish of cooked orzo pasta mixed with sautéed brown mushrooms and bright green spinach leaves. The orzo grains are light beige, scattered evenly throughout the bowl, while the mushroom slices have a glossy, slightly darker brown color with a cooked, tender texture. The spinach adds a fresh green contrast, slightly wilted from cooking. The bowl is white with a speckled, rustic pattern around its edges, placed on a white marbled surface. Around the bowl, loose mushrooms and fresh spinach leaves create a natural, inviting setting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pasta instead of orzo?

Orzo is a rice-shaped pasta that cooks quickly and absorbs flavors well. Using regular pasta will work, but cooking times and liquid amounts may need adjustment.

Is this dish suitable for vegetarians?

Yes, as long as you use vegetable stock instead of chicken stock and omit or replace parmesan with a vegetarian-friendly alternative.