One Pot Creamy Mushroom and Spinach Orzo
Prep time: 
Cook time: 
Total time: 
Serves: 6 servings
  • 1 Tbsp olive oil
  • 1 lb mushrooms, sliced
  • 3 Tbsp butter
  • 1 small onion, finely diced
  • 3 garlic cloves, minced
  • 3 Tbsp flour
  • 1½ cups whole milk
  • 3 cups low-sodium chicken broth
  • 1½ cups orzo
  • ½ tsp salt
  • black pepper, to taste
  • ¾ cup Parmesan cheese, grated
  • 1 (10 oz) box frozen spinach, thawed, excess water squeezed out
  1. Heat the olive oil in a large non stick pan over medium heat. Once hot, add the mushrooms and cook until softened, about 3-4 minutes. Remove from the pan and set aside.
  2. Return the skillet to stove top and melt the butter. Add onion, and sauté until the onion becomes translucent, about 3-4 minutes. Add garlic and cook for 30-60 seconds, or until fragrant.
  3. Add the flour, and stir constantly for 1 minute. Add the milk and chicken broth and whisk well. Increase heat to medium-high. Once simmering, add the orzo, salt, and pepper; bring to a summer.
  4. Reduce heat to low, cover with a lid and cook for 8-10 minutes or until orzo is al dente. Stir in Parmesan and spinach, along with the mushrooms. Cook 1-2 minutes and serve hot.
Recipe slightly adapted from Recipe Tin Eats
Nutrition Information
Serving size: ⅙ recipe Calories: 363 Fat: 14.0 Carbohydrates: 43.3 Sugar: 6.3 Sodium: 691 Fiber: 3.2 Protein: 16.5 Cholesterol: 26
Recipe by Prevention RD at