Description
A comforting and creamy garlic butter orzo dish with mushrooms and spinach, perfect for weeknight dinners.
Ingredients
Scale
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms, sliced
- 1 cup orzo, uncooked
- 2 cups chicken broth
- 5 cloves garlic, minced
- ½ teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon salt
- 5 oz fresh spinach
- ½ cup heavy cream
- ¼ teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until golden brown, about 5–7 minutes.
- Remove half of the mushrooms and set aside for garnishing.
- Add uncooked orzo, chicken broth, garlic, Italian seasoning, paprika, and salt to the skillet. Stir to combine.
- Bring to a gentle simmer and cook uncovered for 5–10 minutes, stirring occasionally, until orzo is almost tender.
- Stir in fresh spinach and cook until wilted, about 2 minutes.
- Lower heat and stir in heavy cream and reserved mushrooms. Heat through for 2–3 minutes.
- Serve hot, topped with red pepper flakes and optional grated Parmesan cheese.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 50mg