If you’re looking for a comforting, hearty dish to brighten up your weeknight dinners, this Creamy Mushroom and Spinach Orzo (Risoni) Recipe is just what you need. It’s a rich, flavorful one-pot wonder that combines tender mushrooms, vibrant spinach, and perfectly cooked orzo in a luscious, cheesy sauce. The blend of earthy mushrooms with fresh spinach and creamy Parmesan cheese brings warmth to every bite, while the orzo’s tiny pasta shape soaks up all those delicious flavors. Whether you’re a beginner or a seasoned home cook, this recipe promises a cozy, satisfying meal that’s surprisingly simple to whip up!
Ingredients You’ll Need
These ingredients may be straightforward, but each plays an essential role in creating the delightful taste, texture, and vibrant color that makes this dish so irresistible.
- Olive oil: Provides the perfect base for sautéing the mushrooms with a subtle fruity flavor.
- Mushrooms (button): Offer an earthy, meaty texture that’s the star of the dish.
- Unsalted butter: Adds richness and helps create the creamy base of the sauce.
- Garlic cloves: Infuse the dish with a fragrant, savory aroma.
- Small onion: Adds sweetness and depth when diced finely and sautéed.
- Flour: Thickens the sauce to achieve that luscious creaminess.
- Milk (low fat): Balances the richness with a gentle creaminess without being too heavy.
- Chicken broth: Adds savory complexity and moisture so the orzo cooks perfectly.
- Orzo (risoni), uncooked: The tiny pasta that soaks up all the creamy sauce.
- Salt and black pepper: Essential seasoning to enhance every flavor component.
- Parmesan cheese, grated: This gives the dish a salty, nutty finish that ties everything together.
- Frozen spinach, thawed and squeezed: Adds lovely color, nutrition, and freshness.
- Extra parmesan cheese and finely chopped parsley: For garnishing and an extra burst of flavor.
How to Make Creamy Mushroom and Spinach Orzo (Risoni) Recipe
Step 1: Sauté the Mushrooms
Start by heating the olive oil in a large non-stick pan over high heat. The oil should be hot enough to give the mushrooms a beautiful sear. Add the sliced mushrooms and cook them until they’re softened and slightly caramelized, about three minutes. This step brings out the mushrooms’ earthy flavor and adds a lovely texture. Once they’re ready, remove them from the pan and set aside for later.
Step 2: Cook the Aromatics
Lower the heat to medium and melt the butter in the same pan. Add the minced garlic and finely diced onion, sautéing gently until the onions turn translucent, which usually takes around three minutes. This combination gives a fragrant, savory base that enhances the whole dish.
Step 3: Create the Roux
Sprinkle in the flour, stirring constantly to combine with the butter and aromatics. Cook this mixture for about one minute — this cooks out the raw flour taste and starts to thicken what will become the sauce. This step is essential for that signature creamy texture in the Creamy Mushroom and Spinach Orzo (Risoni) Recipe.
Step 4: Add Milk and Broth
Pour in the milk followed by the chicken broth while whisking continuously. This helps to prevent any lumps and creates a smooth sauce base. The broth adds a savory depth that complements the creaminess of the milk beautifully.
Step 5: Cook the Orzo
Turn the heat up to medium-high and add the uncooked orzo, salt, and black pepper. Give everything a quick stir, then cover the pan with a lid. Let the orzo simmer gently for 8 to 10 minutes until it’s cooked just right — tender but still a little firm in the center, with enough sauce left to keep things saucy and delicious. If your stove runs hot, just lower it so the mixture simmers gently without drying out.
Step 6: Stir in Spinach and Mushrooms
While the orzo cooks, break up the thawed spinach into smaller pieces to distribute evenly. When the orzo is perfectly cooked, remove the pan from the heat and stir in the cooked mushrooms, spinach, and finally the Parmesan cheese. This is where everything melds together; the spinach adds vibrant green color and freshness, mushrooms lend their earthiness back in, and the cheese thickens and enriches the sauce.
Step 7: Adjust and Serve
Give it a taste to see if you want to add any more salt or pepper. This last seasoning touch is important to bring all the flavors into balance. Then it’s time to serve this creamy, dreamy dish immediately while it’s warm and inviting.
How to Serve Creamy Mushroom and Spinach Orzo (Risoni) Recipe
Garnishes
To elevate your bowl of Creamy Mushroom and Spinach Orzo (Risoni) Recipe, sprinkle extra Parmesan cheese on top and scatter freshly chopped parsley over the dish. The cheese adds a delightful savory punch, and the parsley brings a fresh, herbaceous note and lovely color contrast that makes it look as great as it tastes.
Side Dishes
This dish shines beautifully on its own, but if you want to build a full meal, pair it with a crisp green salad or roasted vegetables to add some crunch and freshness. Garlic bread or a warm crusty baguette also work perfectly for sopping up every last bit of that creamy sauce.
Creative Ways to Present
For a more elegant touch, serve the orzo in individual shallow bowls and garnish with a drizzle of high-quality extra virgin olive oil. You could also toast some pine nuts or walnuts and sprinkle them on top for a subtle crunch. Another fun idea is to plate the orzo alongside grilled chicken or fish for a heartier dinner option.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to an airtight container and store in the refrigerator for up to 3 days. The dish thickens as it cools, so it might need a splash of milk or broth to loosen it up when reheating.
Freezing
You can freeze this creamy orzo, but because of the dairy content, the texture may change slightly after thawing. Freeze in a sealed container for up to one month. Thaw overnight in the fridge before reheating gently.
Reheating
Reheat leftovers on the stove over low-medium heat, stirring frequently to prevent sticking. Add a little milk or broth as needed to revive the creamy consistency. Avoid microwaving without stirring, as it tends to heat unevenly.
FAQs
Can I use fresh spinach instead of frozen for the Creamy Mushroom and Spinach Orzo (Risoni) Recipe?
Absolutely! If using fresh spinach, roughly chop about 6 ounces and add it to the pan near the end of cooking, allowing it to wilt gently before serving.
Is it possible to make this dish vegetarian?
Yes, simply substitute the chicken broth with vegetable broth to keep the dish vegetarian-friendly without sacrificing flavor.
Can I use a different type of mushroom?
Yes, feel free to experiment with cremini, shiitake, or portobello mushrooms. Each type has its own unique flavor that can add a delicious twist.
What can I do if my orzo isn’t cooking evenly?
Make sure to keep the lid on during cooking and stir once before covering. If your stove is too hot, lower it to a gentle simmer so the orzo cooks uniformly.
How can I make the dish creamier?
Adding a bit more butter or finishing with a splash of heavy cream or extra Parmesan cheese can boost the creaminess to your liking.
Final Thoughts
This Creamy Mushroom and Spinach Orzo (Risoni) Recipe has quickly become one of my go-to dishes for busy nights or whenever I crave something comforting yet nutritious. It’s straightforward, uses simple ingredients, and delivers big flavors and satisfying textures all in one pot. If you give this recipe a try, I promise it will become a staple in your kitchen, too. Happy cooking and enjoy every spoonful!
Print
Creamy Mushroom and Spinach Orzo (Risoni) Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Description
This creamy mushroom and spinach orzo (risoni) is a comforting one-pot meal that combines tender orzo pasta with sautéed mushrooms, fresh spinach, and a rich Parmesan-infused cream sauce. Perfect for a quick and delicious dinner, this dish is cooked entirely on the stovetop, making it easy to prepare and perfect for busy weeknights.
Ingredients
Produce
- 600g button mushrooms, sliced
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 250g frozen spinach, thawed and excess water squeezed out
- Fresh parsley, finely chopped (for garnish)
Dairy
- 3 tbsp unsalted butter
- 1 1/2 cups (375 ml) low fat milk
- 3/4 cup Parmesan cheese, grated
- Extra Parmesan cheese for garnish
Pantry
- 1 tbsp olive oil
- 3 tbsp flour
- 3 cups (750 ml) chicken broth
- 1 1/2 cups orzo (risoni), uncooked
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Heat olive oil: Heat the olive oil in a large non-stick pan over high heat. Use more oil if your pan is not non-stick to prevent sticking.
- Cook mushrooms: Add the sliced mushrooms and cook until softened, approximately 3 minutes. Remove from the pan and set aside.
- Sauté garlic and onion: Lower the heat to medium and melt the butter in the pan. Add minced garlic and finely diced onion, and sauté until the onion becomes translucent, about 3 minutes.
- Add flour: Stir in the flour and cook for 1 minute to form a roux and remove the raw flour taste.
- Add liquids: Pour in the low fat milk and chicken broth. Use a whisk to combine the butter-flour mixture into the liquids, forming a smooth base for the sauce.
- Cook orzo: Increase the heat to medium-high. Add the uncooked orzo, salt, and pepper. Stir once, then cover with a lid. Bring to a simmer and cook for 8 to 10 minutes until the orzo is tender but still slightly firm and the sauce is creamy and saucy. Adjust heat as needed to maintain gentle simmering.
- Prepare spinach: While the orzo cooks, break the thawed spinach into small pieces using your fingers.
- Combine ingredients: Remove the pan from heat. Stir in the cooked mushrooms, spinach, and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the creamy mushroom and spinach orzo immediately, garnished with extra grated Parmesan and finely chopped fresh parsley for color and brightness.
Notes
- Use a non-stick pan or add additional oil to prevent sticking when cooking mushrooms.
- Do not overcook the orzo; it should remain slightly firm for best texture.
- Thaw and thoroughly drain spinach to avoid excess moisture thinning the sauce.
- Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.
