Creamy Mushroom Orzo

square crop looking down into a serving bowl of orzo pasta with veggies in a creamy sauce.

5 from 1 vote

Creamy Mushroom Orzo is a cozy, one-pan pasta that comes together in less than 30 minutes. It’s like an easier, weeknight-friendly version of risotto. Tender orzo is simmered with mushrooms and spices. Then stir in some creamy Boursin cheese and fresh spinach for a rich, comforting dish that works beautifully as a vegetarian meatless main or as a versatile side with chicken or shrimp.

Course Main Course, pasta

Cuisine American

Keyword mushroom, mushrooms, orzo, spinach

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 552kcal

Author Debi

Ingredients

1 tablespoon oil use your favorite kind
8 ounces brown crimini or baby bella mushrooms sliced
¼ teaspoon salt
1 cup orzo uncooked
½ cup roasted red peppers drained, rinsed, and chopped
2 cups vegetable broth
3 garlic cloves minced or pressed
½ teaspoon dried thyme
½ teaspoon smoked paprika
2.5 ounces Boursin cheese caramelized onion & herbs flavor recommended
3-4 ounces fresh spinach leaves
Salt and pepper to taste

Instructions

Heat oil in a medium pot or heavy-bottomed skillet. Once the oil is hot, add sliced mushrooms and ¼ teaspoon salt on medium-high heat for about 5-10 minutes until the water from the mushrooms is released and cooked off, and they’re lightly browned and softened. Set half of the cooked mushrooms aside to garnish the dish at the end.
To the same pot with half of cooked mushrooms, add uncooked orzo, roasted red peppers, vegetable broth, minced garlic, dried thyme, and smoked paprika.
Bring to a boil over high heat, then to low heat and simmer for about 9 or 10 minutes, occasionally stirring to prevent the orzo from sticking to the bottom of the pan, until the orzo is cooked through.
While the pan is still on low heat, stir in the Boursin cheese spread until well combined. Remove from heat.
Gently stir in the fresh spinach leaves, a handful at a time, until they’re wilted. Taste for salt and pepper. Garnish with the remaining half of the cooked mushrooms.

Notes

Recipe makes 2 generous main dish servings or 4 smaller side dish servings.

Note: The sauce will thicken as the orzo cools. This is because the pasta continues to soak in the liquid. If it gets too thick, simply add a splash of milk, cream, or broth to thin it out before serving.

Let any leftovers cool completely, then pop it in an airtight container and keep it in the fridge for 3-4 days. Reheat it in the microwave or on the stove, adding a little broth or milk as needed to thin the sauce.

For longer storage, it can be stored in the freezer. Again, let it cool completely, then store it in freezer-safe containers or bags for up to 3 months. When ready to eat, let it thaw in the refrigerator overnight. The sauce may separate a bit or become grainy, but it will still be delicious.

Nutrition