Can I use a different type of mushroom?

Absolutely. Cremini mushrooms are great, but white mushrooms work too. If you want deeper flavor, mix in shiitake or portobello.

Can I make Creamy Mushroom and Spinach Orzo without whole milk?

Yes. Whole milk gives the best creamy texture, but you can use 2%—it’ll just be a bit lighter. If using non-dairy milk, choose an unsweetened one (oat milk tends to be the creamiest).

How do I store leftovers?

Let it cool, then store in an airtight container in the fridge for up to 3–4 days .

How do I reheat it without drying it out?

Orzo thickens as it sits (it’s not a bug, it’s a feature… sort of). Reheat on the stove or in the microwave with a splash of milk or broth, then stir until creamy again.

You can , but creamy pasta can change texture after freezing. If you do freeze it, reheat gently and stir in extra milk or broth to help bring it back to life.

Creamy Mushroom and Spinach Orzo: Cozy 1-Pot Magic

Description

Creamy Mushroom and Spinach Orzo is a cozy one-pot dinner made with tender orzo, savory mushrooms, wilted spinach, and a rich Parmesan sauce. Easy, comforting, and perfect for busy weeknights.

Ingredients

Scale

2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic, minced
1 pound cremini mushrooms, sliced 1/4-inch thick
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)

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Instructions

Finely grate the Parmesan cheese, mince the garlic, and slice the mushrooms.
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add mushrooms, salt, and pepper. Cook for 5–8 minutes until browned and tender.
Add garlic and orzo. Stir and cook for about 1 minute until fragrant.
Pour in the broth and milk. Bring to a boil, then reduce to a simmer.
Cook uncovered, stirring frequently, until the orzo is al dente and the sauce is creamy, about 10 minutes.
Remove from heat. Stir in spinach and Parmesan until spinach wilts and cheese melts.
Serve warm, topped with extra Parmesan if desired.

Notes

Stir frequently to prevent the orzo from sticking to the bottom of the pot.

For a looser sauce, add a splash of milk or broth before serving.

This recipe pairs well with grilled chicken, shrimp, or roasted vegetables.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 520 kcal
Sugar: 6 g
Sodium: 720 mg
Fat: 20 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 65 g
Fiber: 4 g
Protein: 18 g
Cholesterol: 40 mg