Here you go! I’ve made dinner easy for you – a Mushroom and Spinach Orzo all made in one pot, packed full of nutrition (A grade nutrition rating) with plenty of creamy sauce but without a single drop of cream!
What’s your position on fresh vs frozen spinach?
I love using fresh spinach in salads. But for dishes like this, when the spinach is cooked down and stirred into things, it just doesn’t make sense to me to use fresh spinach. You’d need at least 5 bunches (probably more!) of fresh spinach to make this. OR 1 box of frozen spinach.
So for cost and efficiency reasons, I use frozen spinach in this. 🙂
Besides, don’t you totally buy into the whole “snap frozen” thing? I know I do!!
So with a box of frozen spinach, mushrooms and a handful of pantry staples, you can get dinner on the table in just over 20 minutes. Seriously! It’s that easy.
Did I mention this Mushroom and Spinach Orzo is all made in one pan? Here it is, straight off the stove.
Oh wait, all those mushrooms are in the way so you can’t see how CREAMY it is! Here, I’ve shoved them out of the way for you so you can see how lovely and saucy it is!
Psst reminder: no cream! No cream!
As with all pastas, the sauce does get sucked into the orzo/risoni pretty quickly. So when it’s ready, holler for your family to get to the table asap so they can eat it while it’s nice and fresh and saucy. (That’s how the Italian mama’s operate. Follow their lead!)
You will be surprised at the nutrition in this. With an entire box of spinach and 600g/20 oz of mushrooms, this has an A- nutrition grade rating (see below for more information). I’ve also provided some tips below for how to pack even more vegetables into this!
Dinner’s up! – Nagi
More risoni / orzo recipes
-
One Pot Italian Chicken Orzo / Risoni Pasta – cosy, saucy one pot chicken and risoni dinner
-
Orzo / Risoni Bolognaise – one pot bolognese pasta dish!
-
Greek Lemon Orzo Salad – a bright fresh pasta salad loaded with Greek flavours
-
Creamy Salmon Risoni / Orzo (15 Minute Meal) – tastes like risotto, except MUCH faster to make!
-
Baked Greek Chicken Orzo (Risoni) – Greek chicken AND orzo made in one pot!
-
One Pot Creamy Chicken, Vegetable & Parmesan Orzo (Risoni) – creamy chicken and vegetable orzo, a quick 20 minute meal
-
Pea, Zucchini and Pesto Orzo / Risoni – a wonderful quick side dish
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Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
Ingredients
- 1 tbsp olive oil
- 1.2 lb / 600g mushrooms , sliced (I used button mushrooms)
Orzo / Risoni
- 3 tbsp butter, unsalted
- 3 garlic cloves , minced
- 1 small onion , finely diced
- 3 tbsp flour
- 1 1/2 cups / 375 ml milk (I used low fat)
- 3 cups / 750 ml chicken broth
- 1 1/2 cups orzo / risoni, uncooked (Note 1)
- 1/2 tsp salt
- Black pepper
- 3/4 cup parmesan cheese , grated
- 8 oz / 250g frozen spinach (1 box), thawed, excess water squeezed out
Garnish (optional)
- Extra parmesan cheese
- Finely chopped parsley
Instructions
- Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
- Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
- Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
- Add the flour, stir it in and cook for 1 minute.
- Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
- Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then leave it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: If you have a strong stove, turn it down slightly so it just simmers).
- While the orzo is cooking, break up the spinach into little pieces with your fingers.
- Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
- Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.
Recipe Notes:
Nutrition Information:
Jen says
Just made this and it turned out wonderfully! Thank you for the recipe. Full of flavor and easily modified to be vegan using cashew milk and skipping on the Parm. Used fresh spinach (three giant chopped handfuls) so it feels like a healthy meal as well as being stick-to-your-bones filling. I will remember this recipe for when time is short for making a hot meal. Again, thank you!
Nagi says
That’s terrific to hear Jen!! So pleased you enjoyed this – N x
Shar says
Hi I want to make this but diary free and gluten free would coconut milk still be ok with it and obviously gluten free orzo?
Whitney says
I’m interested in making this vegan with cashew milk and vegetable broth. Did you use the same measurement as the recipe calls for? Thanks!
Lisanne says
Based on the post from people who say too much liquid I definitely would pre-cook the mushrooms. Also frozen spinach is full of water and you really need to drain and squeeze out the water before adding to the recipie
Nagi says
Oh I didn’t think of that! The ingredients say to squeeze the excess liquid out but maybe they did not see it! N x
Jessie says
It was AWESOME!! I added shrimp and peas to it and it turned out great!
Kathy-Ann says
I am not the greatest of cooks, but when I saw this recipe on Pinterest my mouth started to water! I decided to give it a try and WOW was it good! Really simple and so creamy and comforting. I served it with asparagus and crusty bread. I’ll be making this one again-maybe even for company!
Nagi says
That’s great Kathy-Ann! So pleased to hear that, thanks for letting me know! N xx
Rebecca says
Maybe I did something wrong, but I re-read the recipe and it seems I followed it. This came out more like a creamy soup with orzo than a pasta dish. The orzo is just swimming in liquid, and it definitely needs a bowl and spoon. I think I would be happy if this was what I was expecting.
Nagi says
I’m sorry to hear that! If you keep it on the stove for long the liquid should cook out 🙂 N x
Taz says
Oh my. I just made it too,,.and mine is like soup…what did I do wrong? I have less mushrooms than I should ( didn’t have enough)…but that shouldn’t make that much of a difference? Mine looks nothing,Ike yours. Tastes good..but omg this is enough for 8 people it’s so liquidy.
Nagi says
Hi Taz, I’m sorry to hear that 🙁 Are you sure you measured everything correctly?? N x
Taz says
Yeah I checked it over and over. I’ll Try it again….it tastes yummy but it’s more like eating porridge ! I’m thinking the mushrooms should have cooked longer at the first step and maybe they released more water later ? Except it was already very liquidy by the time I added all the ingredients at the end I will not be defeated ! Your recipes have never let me down…it has to be something I am doing wrong ?
Nagi says
Hi Taz! In all honesty, quite a few people have tried and reported back great success with this so all I can think is that maybe you accidentally mismeasred the liquid?? Happens to the best of us! N xx
Meka Nicole says
This was too good!! I had some heavy cream left over from baking this weekend and used that instead of milk (naughty I know !) Definitely adding this to my weeknight rotation. Thank you so much!
Nagi says
That’s so wonderful to hear!! Thanks for letting me know Meka – N x ❤️
Mica says
I have never cooked with orzo, but had some in my pantry and all of the other ingredients, so I decided to give this recipe a whirl. So glad I did – this is DELICIOUS. And very forgiving – I was a bit short on mushrooms so I added extra spinach and it came out great. I can see adding in some frozen cauliflower to add bulk, but honestly it was plenty as is. Thank you for posting this recipe! I will definitely be making this again.
Nagi says
That’s fantastic to hear Mica! Thanks for leaving a review! N x ❤️
Kelli says
This dish was soooooo good and easy to make!!!
Nagi says
I’m so thrilled to hear you enjoyed this Kelli! Thanks so much for taking the time to leave your feedback – N xx
Jen says
I made this last week and it was totally yum! I added chicken for protein. It made heaps and had leftovers for lunch and dinner the following day. Not that we minded!
Nagi says
That’s so great to hear Jen! Thank you for taking the time to let me know – N x
Sherry Dietrich says
Hello,
I made this over the weekend for my weekday lunches a work, that was on Saturday, and on Monday I microwaved a serving, I expected it to be dry, but it was still as moist and creamy as when I made it. Really very delicious, and I’m looking forward to eating it every day this week! I posted a picture of my meal on Facebook, and everyone was drooling over it.
Nagi says
I’m so pleased to hear that Sherry! Thanks for taking the time to share your thoughts on this recipe 🙂 N xx
melanie fortin says
i made this about a year ago and was amazing but i can’t remember if you have to cook the orzo first or does it go in raw?
Nagi says
Raw!:) N x
Alison says
Delicious thanks – made it vegan by switching cow’s milk to soy, and using vegan parmesan. Loved it !
Nagi says
That’s so fantastic to hear Alison! Thanks for trying my recipe and letting me know you enjoyed it! N xx
Kim says
I just made the Orzo recipe and its was amazing, thank you 🙂
Nagi says
I’m so pleased to hear that Kim! Thank you for letting me know! N xx
Dominique says
so exactly how much pasta do you use?
Nagi says
Hi Dominique! As per recipe, 1 1/2 cups 🙂
Jenny says
Hi Nagi,
This looks amazing! I was just wondering is this something that can be eaten cold too?
Nagi says
Hi Jenny! So glad you like the look of this! 🙂 Unfortunately I have to say, this is not very nice cold 🙂 Just needs a minute in the microwave to warm up! N x
Katie says
Ran across this recipe on pintrest when I was looking for an easy meal to make with one of my dozens of boxes of orzo (a family fave). This recipe was so simple and perfect! I had every single ingredient on hand. I added chicken to the top and cooked the spinach from frozen with the chicken, and it was a hit! Not to mention it made a leftovers for work tomorrow. Thank you so much for sharing!!!
Nagi says
Thank you Katie! I’m so glad you enjoyed it, and thanks for coming back to let me know! N x
Sandra says
Amazing. Was looking to find a quick dinner recipe. I used beef broth instead of chicken and chunks of beef (since I had to use some up) and it turned out A-MA-ZING.
Nagi says
Thanks for trying my recipe Sandra! I’m so glad you enjoyed it, and thank you for taking the time to let me know! N x
Lesley says
Soooo delicious. I’ll make this often. Although I live alone so I’ll be eating it for a few days. It makes a lot. Yumm. Thanks. Lesley
Nagi says
WOO HOO! So glad you enjoyed this, thanks so much for trying my recipe Lesley! N x
Kelli says
Yum! Now one of my go-to recipes! Can’t wait to try other veggies in it!
Nagi says
Thank you Kelli!! I really like this with zucchini 🙂 It’s delish!
Cook from montreal says
Great recipe! Just made it and instructions where very comprehensable. I added a bit of asparagus cause i had only have the spinach and 3/4 of the quantity of mushrooms requirered. Soooo yummy!!!!
Nagi says
That’s wonderful! I’m so glad you enjoyed this, thank you!!! 🙂