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Spinach Mushroom Orzo Recipe

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Spinach Mushroom Orzo is a quick and creamy one-pan pasta dish ready in just 30 minutes. Featuring sautéed mushrooms and tender spinach tossed with orzo, flavored with smoked paprika, Dijon mustard, and Parmesan, this recipe is a perfect meatless main or a delicious side to complement your favorite protein.

Ingredients

For the Toasted Pine Nuts:

  • ¼ cup Pine Nuts

For the Orzo and Vegetables:

  • 2 Tablespoons Olive Oil, divided
  • ½ small Sweet Onion, diced
  • 4 cloves Garlic, minced
  • 8 oz Mushrooms, sliced (baby bella or crimini)
  • 2 teaspoons Dijon Mustard
  • ¼ teaspoon Red Pepper Flakes
  • ½ teaspoon Italian Seasoning (or fresh Thyme)
  • ½ teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • ½ teaspoon Smoked Paprika
  • 1 cup Orzo Pasta (7 oz)
  • 2 ¾ cups Chicken Broth
  • 3 oz Baby Spinach
  • ½ cup Greek Yogurt (or Half and Half)
  • 1 Tablespoon Lemon Juice (or more to taste)
  • ¼ cup Grated Parmesan Cheese
  • ¼ cup Fresh Basil, torn, for garnish

Instructions

  1. Toast the Pine Nuts: Heat a large skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant. Be careful not to burn them. Remove from skillet and set aside.
  2. Sauté Onion and Mushrooms: Increase heat to medium-high. Add 1 tablespoon olive oil and diced onion to the skillet. Cook until softened and starting to brown, about 5-7 minutes. Add minced garlic and cook 1-2 more minutes until fragrant. Add sliced mushrooms and cook until soft, adding more oil if necessary.
  3. Cook the Orzo: Add red pepper flakes, Italian seasoning, smoked paprika, salt, black pepper, Dijon mustard, uncooked orzo, and chicken broth to the skillet. Stir well, cover, and bring to a low boil. Reduce heat to a simmer and cook for about 6-10 minutes, stirring occasionally to prevent sticking, until orzo is tender. Add additional broth ¼ cup at a time if needed, up to ½ cup.
  4. Finish the Dish: Remove skillet from heat. Stir in baby spinach and Parmesan cheese until spinach wilts. Add Greek yogurt or half and half and mix well. Squeeze in lemon juice and stir. Taste and adjust seasoning as needed.
  5. Serve: Garnish with toasted pine nuts and torn fresh basil leaves before serving. Enjoy warm as a satisfying vegetarian main or a flavorful side dish.

Notes

  • Use fresh thyme if Italian seasoning is unavailable for best flavor.
  • Swap Greek yogurt with half and half for a creamier texture with slightly less tang.
  • Adding extra broth gradually will prevent the orzo from sticking and ensure a creamy consistency.
  • Toast pine nuts carefully over medium heat to avoid burning and to bring out their nutty flavor.
  • This recipe pairs beautifully with grilled chicken or fish if you want to add protein.

Find it online: https://recipesbyliza.com/spinach-mushroom-orzo-recipe/