Name: Creamy Spinach & Mushroom Orzo (One-Pan Comfort Dinner)
Ingredients: 1 tbsp olive oil; 2 tbsp butter; 8 oz (225g) cremini or white mushrooms, sliced; 2 garlic cloves, minced; 1½ cups orzo pasta; 2½ cups vegetable broth; ½ cup heavy cream or half-and-half; ¾ cup freshly grated Parmesan cheese; 3 cups fresh baby spinach; Salt & black pepper to taste; Optional: pinch of nutmeg, lemon zest, red pepper flakes; Extra Parmesan; Fresh parsley or thyme; Lemon wedges

Ingredients

Scale

1 tbsp olive oil
2 tbsp butter
8 oz (225g) cremini or white mushrooms, sliced
2 garlic cloves, minced
1½ cups orzo pasta
2½ cups vegetable broth
½ cup heavy cream or half-and-half
¾ cup freshly grated Parmesan cheese
3 cups fresh baby spinach
Salt & black pepper to taste
Optional: pinch of nutmeg, lemon zest, red pepper flakes

For garnish:

Extra Parmesan
Fresh parsley or thyme
Lemon wedges

Instructions

Sauté mushrooms: In a large skillet, heat olive oil and 1 tbsp butter over medium-high. Add mushrooms; cook 6–8 minutes until golden and moisture evaporates. Remove and set aside.
Toast orzo: In same skillet, melt remaining butter. Add orzo; toast 2–3 minutes until lightly golden.
Simmer: Pour in vegetable broth. Bring to a boil, then reduce heat. Cover and simmer 10–12 minutes, stirring occasionally, until orzo is al dente and liquid is mostly absorbed.
Finish sauce: Stir in heavy cream, Parmesan, and cooked mushrooms. Cook 2–3 minutes until creamy.
Wilt spinach: Add spinach; stir until wilted. Season with salt, pepper, and optional nutmeg or red pepper flakes.
Garnish with fresh herbs, extra Parmesan, and lemon zest or wedges.

💡 Pro Tips:
– For extra protein, add white beans or grilled chicken.
– Use vegetable broth for depth—water makes it bland.
– Finish with a squeeze of lemon to brighten the richness!

Prep Time & Nutrition (per serving, serves 4):