Garlic Butter Orzo with Mushrooms and Spinach

This Garlic Butter Orzo is a creamy, "risotto-style" dish that comes together in about 20 minutes. The starch from the orzo creates a natural sauce when cooked directly in the broth, while the browned mushrooms and fresh spinach provide deep flavor and vibrant color.

🕒 Prep & Cook Time

Prep time: 10 minutes

Cook time: 15 minutes

Total time: 25 minutes

Servings: 4

🛒 Ingredients

The Base

Orzo: 1.5 cups (uncooked)

Mushrooms: 8 oz (225g) Cremini or Baby Bella, sliced

Spinach: 3 cups fresh baby spinach, roughly chopped

Broth: 3 cups vegetable or chicken broth (low sodium preferred)

The Flavor

Butter: 3 tbsp unsalted butter

Garlic: 4 cloves, minced

Shallot: 1 small, finely diced (or half a small yellow onion)

Parmesan: ½ cup freshly grated

Lemon: ½ lemon, juiced

Herbs: 1 tsp dried thyme (or 1 tbsp fresh)

Seasoning

Salt & Black Pepper: To taste

Red Pepper Flakes: A pinch (optional, for heat)

🍳 Instructions

1. Brown the Mushrooms

In a large skillet or pot, melt 1 tablespoon of butter over medium-high heat. Add the sliced mushrooms in a single layer. Cook without stirring for 2-3 minutes to get a deep golden brown crust. Stir and cook for another 2 minutes until softened. Remove mushrooms from the pan and set aside.

2. Sauté Aromatics

Reduce heat to medium. Add the remaining 2 tablespoons of butter. Once melted, add the diced shallot and cook for 2 minutes until translucent. Add the minced garlic and thyme, sautéing for just 30-60 seconds until fragrant (be careful not to burn the garlic).

3. Toast the Orzo

Add the dry orzo to the pan with the garlic butter. Stir constantly for 1-2 minutes until the edges of the pasta look slightly translucent or toasted. This adds a nutty depth to the dish.

4. Simmer

Pour in the broth. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 8–10 minutes, stirring occasionally to prevent the orzo from sticking to the bottom. The orzo is done when it is al dente and most of the liquid has been absorbed into a creamy sauce.

5. Combine and Wilt

Stir the browned mushrooms back into the pan. Add the fresh spinach in batches, folding it into the hot orzo until it wilts (this usually takes about 1 minute).

6. The Finishing Touches

Remove from heat. Stir in the grated Parmesan cheese and lemon juice. If the mixture is too thick, splash in a little extra broth or water. Season generously with salt, pepper, and optional red pepper flakes.