Creamy Mushroom Orzo with Spinach
This Mushroom Orzo with Spinach is serious comfort food! It's a creamy and decadent dish made with short-grain orzo pasta, mushrooms, spinach, broth, parmesan, and Greek yogurt added at the end. And it comes together in just one pan! It's a perfect main dish when you want something satisfying and creamy, but on the healthier side.
Ingredients
- 1 Tbsp extra virgin olive oil
- 1/2 large yellow onion chopped
- 0.5 lb mushrooms chopped (I use baby bellas)
- 3 cloves garlic
- 1 Tbsp fresh thyme leaves removed from stems
- 0.25 tsp black pepper
- to taste salt I use 1/4-1/2 tsp
- 1 cup orzo pasta dry
- 2 cups chicken broth or vegetable broth
- 2 cups spinach
- 0.5 cup grated parmesan cheese
- 2 Tbsp fresh lemon juice from 1/2 a large lemon or 1 small lemon
- 0.25 cup Greek yogurt
Instructions
- Heat a dutch oven or other large pan with a lid on medium heat. Add a drizzle of olive oil.
- Once the oil is heated, add the diced onion and sauté for 3-4 minutes, until starting to soften.
- Add the garlic, mushrooms, thyme, and pepper. Don’t add salt yet. Cook for 4-5 minutes until the mushrooms are sweating and softened. Now add the salt.
- Add orzo and broth, bring to a simmer. Cover and simmer for 10-12 minutes on medium to medium-low heat until orzo is al dente.
- Stir occasionally to prevent it from sticking to the bottom of the pan. If it looks too dry, add a quarter cup more broth at a time up to half a cup.
- Turn off the heat and add spinach, lemon juice, and parmesan cheese. Stir to combine until the spinach is wilted.
- Add the Greek yogurt, stirring gently until it’s dissolved into the pasta.
Notes
This Creamy Mushroom Orzo with Spinach is serious comfort food! It comes together in just one pan, making it a perfect main dish when you want something satisfying and creamy, but on the healthier side.