Garlic Butter Orzo with Mushrooms and Spinach 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.
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
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.
Print
Garlic Butter Orzo with Mushrooms and Spinach Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A creamy and flavorful garlic butter orzo recipe with sautéed mushrooms and fresh spinach, cooked in a savory chicken or vegetable stock and finished with parmesan cheese. Perfect as a comforting side dish or a light main course.
Ingredients
Main 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
- Prep Ingredients: Slice the mushrooms, mince the garlic, and rinse the spinach. Measure out your orzo and stock to have everything ready for cooking.
- Sauté Garlic and Mushrooms: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Then add the sliced mushrooms and cook until they are golden and tender, approximately 5 minutes.
- Toast Orzo: Stir in the dry orzo with the mushrooms and garlic in the skillet. Let it toast for 1 to 2 minutes to bring out a nutty flavor, stirring occasionally to prevent burning.
- Simmer Orzo in Stock: Pour in the chicken or vegetable stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer. Stir occasionally to avoid sticking until the orzo has absorbed most of the liquid, about 10 minutes.
- Add Spinach: Once the orzo is cooked, stir in the fresh baby spinach. Cook for an additional 2 to 3 minutes until the spinach has wilted and is well combined with the orzo mixture.
- Finish with Butter and Cheese: Stir in the remaining butter for richness and sprinkle with grated parmesan cheese, if using. Season with salt and pepper to taste and mix well to combine the flavors.
- Serve: Plate the garlic butter orzo while hot. Optionally garnish with extra parmesan or freshly chopped parsley for an added touch of flavor and color.
Notes
- You can substitute vegetable stock for a vegetarian version or chicken stock for richer flavor.
- Parmesan cheese is optional but adds a creamy, salty enhancement to the dish.
- For a vegan version, omit butter and parmesan and use olive oil instead.
- Be careful to stir occasionally during simmering to prevent the orzo from sticking to the skillet.
- This dish pairs well with grilled chicken or fish as a side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: garlic butter orzo, orzo with mushrooms, spinach orzo recipe, easy stovetop orzo, quick side dish, creamy orzo, parmesan orzo
