Introduction
Creamy, cheesy, and loaded with savory flavors, this One-Pot Cheesy Orzo with Spinach and Mushrooms is a quick and satisfying dish perfect for busy weeknights. The orzo pasta absorbs the rich vegetable broth, and the addition of spinach and mushrooms gives it a wholesome touch. Topped with gooey mozzarella and nutty Parmesan, it’s comfort food at its finest.
Ingredients:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
- Add the orzo pasta to the pot and stir to combine with the vegetables. Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the chopped spinach, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are melted and the spinach is wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Variations
- Add Protein: For a heartier meal, include diced cooked chicken, sautéed shrimp, or crumbled Italian sausage. These proteins complement the creamy and cheesy base of the orzo. Add them during the final cooking stages to ensure they’re warmed through.
- Use Different Cheeses: While mozzarella and Parmesan create a classic flavor profile, you can experiment with other cheeses like sharp cheddar, Gruyère, or fontina for a unique twist.
- Try Alternative Greens: Swap spinach for kale, arugula, or Swiss chard. Each brings its own flavor and texture, with kale adding a bit of chewiness and arugula giving a peppery kick.
Cooking Notes
- For extra creaminess, stir in 2 tablespoons of heavy cream or half-and-half before serving.
- Add a pinch of red pepper flakes for a subtle kick of heat.
- Substitute baby kale or arugula for spinach for a different flavor profile.
Serving Suggestions
- As a Main Dish: Serve this cheesy orzo with a side of crusty garlic bread to soak up the creamy sauce. A light green salad with a tangy vinaigrette also balances the richness of the dish.
- As a Side Dish: Pair it with grilled or roasted meats, such as chicken thighs or beef tenderloin. The orzo’s creaminess complements savory main courses beautifully.
- For a Special Touch: Garnish with additional Parmesan, a sprinkle of red pepper flakes for heat, and a drizzle of high-quality olive oil just before serving. These finishing touches elevate the dish’s presentation and flavor.
Tips
- Keep It One-Pot: To save on dishes, make sure to use a pot large enough to cook all the ingredients comfortably. This allows the orzo to cook evenly and absorb the flavors from the broth and sautéed vegetables.
- Season as You Go: Layer the flavors by seasoning at different stages of cooking. Salt the onions and mushrooms lightly during sautéing, and adjust the final seasoning after adding the cheeses.
- Customize the Texture: For a creamier consistency, add a splash of cream or milk during the final step. If you prefer it lighter, reduce the cheese slightly and replace some broth with water.
Prep Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Nutritional Information (Per Serving)
- Calories: 350 kcal
- Protein: 12 g
- Sodium: 550 mg
Frequently Asked Questions
- Can I make this recipe ahead of time?
Yes, you can prepare this dish a day in advance. Store it in an airtight container in the refrigerator. Reheat on the stovetop over low heat, adding a splash of vegetable broth or milk to restore the creamy consistency. - What can I use instead of orzo pasta?
If orzo isn’t available, you can use small pasta shapes like ditalini, couscous, or even broken spaghetti pieces. Adjust the cooking time as needed based on the substitution. - Can I freeze this dish?
While it’s best enjoyed fresh, you can freeze it for up to one month. Keep in mind that the texture may change slightly upon reheating. Defrost in the fridge overnight and warm it on the stove, adding broth as needed. - How do I make this recipe vegan?
Swap the mozzarella and Parmesan with plant-based alternatives, such as vegan mozzarella shreds and nutritional yeast. Ensure the broth is vegetable-based, and you’re good to go!
Conclusion
This Cheesy One-Pot Orzo with Spinach and Mushrooms is the ultimate comfort food for busy nights. Packed with flavor, easy to customize, and ready in just 30 minutes, it’s sure to become a household favorite. Whether served as a main dish or a side, its creamy, cheesy goodness will leave everyone asking for seconds.
Print
Cheesy One Pot Orzo
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Creamy, cheesy, and loaded with savory flavors, this One-Pot Cheesy Orzo with Spinach and Mushrooms is a quick and satisfying dish perfect for busy weeknights. The orzo pasta absorbs the rich vegetable broth, and the addition of spinach and mushrooms gives it a wholesome touch. Topped with gooey mozzarella and nutty Parmesan, it’s comfort food at its finest.
Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
- Add the orzo pasta to the pot and stir to combine with the vegetables. Pour in the vegetable broth and bring to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- Once the orzo is cooked, stir in the chopped spinach, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are melted and the spinach is wilted. Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- For extra creaminess, stir in 2 tablespoons of heavy cream or half-and-half before serving.
- Add a pinch of red pepper flakes for a subtle kick of heat.
- Substitute baby kale or arugula for spinach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: One-Pot Cooking
- Cuisine: American-Italian Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 12 g
- Cholesterol: 25 mg
Keywords: Cheesy Orzo, One-Pot Recipes, Vegetarian Comfort Food, Spinach and Mushroom Pasta