Creamy Mushroom and Spinach Orzo without Heavy Cream

Brown the mushrooms first

Choose a wide saucepan or deep skillet so the sliced mushrooms have room. Stir occasionally rather than continuously at this stage. If liquid collects, let it evaporate before adding the pasta. Mushrooms do not need to become crisp; look for softened slices and some browned edges.

Add liquid in stages

Orzo brands absorb different amounts of liquid. Begin with the measured broth and milk, then keep a little hot water nearby. Stir across the bottom of the pan to loosen pasta that starts to catch. A gentle simmer is easier to manage than a hard boil, especially after adding milk.

Add spinach and cheese near the end

Use washed baby spinach and let it drain before adding it. Fold the leaves through only after the orzo is almost tender. Remove the pan from the heat before stirring in finely grated Parmesan. The dish thickens as it stands, so loosen with hot water a tablespoon at a time if needed.

What to serve and how to store it

Serve four modest main portions or use smaller scoops as a side. Parmesan can contain animal rennet; choose a vegetarian-labeled cheese if that matters to your guests. Refrigerate shallow portions within 2 hours, or 1 hour above 90°F. Keep at 40°F or below and use within 3 days. Reheat to 165°F with a splash of water.

OUBELLA KITCHEN

Creamy Mushroom and Spinach Orzo without Heavy Cream

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Time35 min

Servings4

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 1 tbsp olive oil
• 8 oz cremini mushrooms, sliced
• ½ small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 cup dry orzo (about 200 g; check package)
• 2 cups low-sodium vegetable broth
• ½ cup whole milk
• 3 cups baby spinach (about 90 g)
• ⅓ cup finely grated Parmesan
• ¼ tsp fine salt, plus more only after tasting
• ¼ tsp black pepper
• Hot water, as needed to finish the pasta

Instructions

1. Heat oil in a wide saucepan over medium-high heat. Add mushrooms and onion; cook about 8–10 minutes, stirring occasionally, until softened and excess moisture has evaporated.
2. Stir in garlic for 30 seconds, then the dry orzo for 1 minute. Add broth, milk, salt, and pepper. Bring to a gentle simmer.
3. Cook uncovered for about 10–13 minutes, stirring often and checking the package timing. Add hot water in 2-tablespoon increments if needed until the orzo is tender.
4. Fold in spinach for 1–2 minutes until wilted. Remove from heat and stir in Parmesan. Loosen with hot water if needed, taste, and serve promptly.

Notes

Estimated preparation: 10 minutes; cooking: 25 minutes; total: 35 minutes, including any resting or chilling. This recipe has not been kitchen-tested. All timings are estimates. Contains wheat and milk.

Times vary with equipment. Editorial approach.

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