Name: Garlic Butter Orzo with Mushrooms and Spinach
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 1 1/2 cups orzo pasta; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 4 cloves garlic, minced; 8 ounces cremini mushrooms, sliced; 4 cups fresh spinach leaves; 2 1/2 cups vegetable broth; 1/2 cup grated Parmesan cheese; Salt and black pepper to taste; 1 tablespoon chopped fresh parsley (optional)

So, Garlic Butter Orzo With Mushrooms And Spinach—Let Me Tell You!

I don’t know about you, but orzo is like that one cardigan in my closet I always come back to: warm, easy to throw on, and somehow fancier than it seems. I first made this garlic butter orzo with mushrooms and spinach on a Tuesday (don’t ask why I remember—I barely remember what I ate for lunch last Wednesday), when I wanted something comforting but not, you know, a full-on production. My kid even called it “noodley risotto,” which—honestly—isn’t that far off.

Oh, and once, I tried doubling the garlic. Not exactly a crowd pleaser unless your family likes, uh, vampire-proof meals. Lesson learned. Also, maybe don’t make this if you’ve got a big meeting in the morning. (Just saying!)

Why I Keep Making This Dish (And Why You Might Too…)

I make this when I don’t have the patience for stirring forever but still want something a little dreamy and cheesy. My family goes absolutely nuts for it (and for some reason, my husband does the dishes that night—maybe it’s my subtle hinting). Plus, it takes less than 30 minutes, which is wild because it tastes like you spent an hour.

It’s perfect for those fridge-emptying nights when you realize you’ve got mushrooms fading faster than my willpower in a bakery, and some spinach that’s—well, let’s call it “seasoned.” The only tricky bit used to be getting the orzo timing right, but now? Got it down. (It does stick if you forget about it. Happens to the best of us, I swear.)

What You’ll Need (With My Honest Substitutions)

1 cup orzo pasta (I use regular, but whole wheat works too. If you swap with rice, you’re basically making risotto—also good!)
8 oz mushrooms, sliced (Button, cremini, shiitake, whatever’s hanging around. My grandmother swore by portobellos, but, honestly, any will do.)
2 big handfuls fresh spinach (Or a block of frozen, just squeeze it dry—I forget sometimes and it gets watery. Oops!)
3 tablespoons butter (Salted or unsalted. I sometimes cheat with half olive oil if I’m out.)
3 garlic cloves, minced (I’ll admit to using that jarred stuff in a pinch—don’t @ me.)
2 cups vegetable broth (Chicken broth works, or even a bouillon cube and water.)
Salt and pepper to taste (Be generous!)
Parmesan cheese for serving (Or leave it out if you’re dairy-free. Pecorino is fab, too.)

Let’s Cook This Garlic-Buttery Goodness Together

First, melt the butter in a big-ish pan over medium heat. (I wish I could say I use a fancy skillet, but honestly, my old saucepan does fine. Nonstick, if you’ve got one.)
Drop in the mushrooms. Stir occasionally and let them brown—5 minutes usually. Don’t crowd them too much, unless you want “steamed” (which… no thanks).
Add the garlic. Give it about a minute. If it sticks, add another dot of butter—or a splash of broth. (This is when my cats wander in, convinced something’s for them. Never is.)
Pour in the orzo and stir so it gets a bit toasty and glossy; this step makes it taste richer. Smells amazing, right?
Now, add the broth. I dump in about 1 3/4 cups first, saving a little back in case. Simmer, stirring every now and then, until the orzo is tender and most of the liquid’s slurped up. About 10-12 minutes. (Here’s where I sneak a taste. If it’s still chalky, give it another minute or two and a splash more broth.)
Fold in the spinach. Don’t panic if the leaves mound up above the pan—it wilts down fast! Sometimes I add spinach in fits and starts, depending on what’ll fit.
Season like you mean it: A hefty pinch of salt and lots of black pepper. Parmesan, too, if you like. (I always do. I mean—who says no?)

A Few Notes From My Overly Caffeinated Brain

Burnt garlic? Throw it out and start over. Not worth the bitterness (I learned that the hard way).
If it gets too thick, just add a splash of broth or water to loosen it. Or even a glug of cream if you’re feeling cheeky.
The orzo will keep soaking up liquid after it’s done, so serve pretty quick for best texture. Or, actually, I think it tastes even better the next day—it becomes ultra creamy!

Tinkering Around: Variations I’ve Tried

Added peas at the end—a win. Same with some roasted cherry tomatoes; *chef’s kiss*.
One time I threw in cooked chicken to boost the protein. Worked fine, but made it less of a side and more of a meal.
Tried sun-dried tomatoes once—didn’t quite jive with the mushrooms, if I’m honest. Wouldn’t repeat.

Equipment I Actually Use (And What To Do If You Don’t Have It)

Straight-sided skillet or deep pan (my go-to, but a big saucepan works if you don’t have a skillet—nothing fancy required)
Wooden spoon (or plastic—forgot mine once and used a fork. Regretted it, but it worked… sort of.)
Measuring cups (Though I almost always eyeball. Shh.)

Garlic Butter Orzo with Mushrooms and Spinach

Keeping Leftovers (If You Actually Have Any)

Store in an airtight container in the fridge, up to 3 days—though honestly, in my house it never lasts more than a day! If you do remember it’s there, add a splash of broth before reheating. The orzo drinks up liquid, so it’ll need it. (Sometimes I even eat it cold. Odd, maybe, but not half bad!)

How I Like To Serve It (And What My Family Does)

I love to pile a warm bowl high and add extra parmesan. Sometimes I’ll stick a fried egg on top (not traditional, but my grandma always put eggs on random things, so maybe it’s genetic). My partner—and this is slightly odd—has been known to crumble a bit of bacon on his, but who am I to judge?

Things I Learned The Hard Way: Pro Tips

Don’t rush the mushroom browning; they’ll taste bland if you do. I once got impatient and ended up with rubbery mushrooms (not recommended!).
If you leave the orzo unattended while texting, it sticks to the bottom. Just sayin’. Keep an eye out, or plan for a little soak later.
Add the spinach off the heat if you want to keep it really green. Otherwise, it just wilts to army-blanket color (not a dealbreaker, but just FYI).

Questions I Actually Get (And Real Answers)

Can I use rice instead of orzo?: Yep, but it’ll be more like risotto. Not a bad thing, just takes a little longer. Oh, and more stirring.
What if I don’t have fresh spinach?: Frozen works. Squeeze out the water, otherwise you’ll get soup. I’ve forgotten—don’t recommend it.
Is there a way to make this vegan?: Totally, swap the butter for vegan margarine and skip the cheese—use one of those nutritional yeast flakes. Actually, come to think of it, this vegan orzo recipe has more ideas.
Can I freeze leftovers?: I’ve tried, but they come out a bit mushy after thawing. If you’re not fussy about texture, go for it.
Is this gluten free?: Normally, no (orzo’s just tiny pasta), but you can totally use one of those rice-based orzo brands. Here’s one I’ve used if you want to check it out.

A Quick Aside

I once made this while babysitting my niece, who proceeded to inform me that orzo is “boring rice.” She still ate two bowls, so, you know, take kid reviews with a grain of salt (pun intended). Oh, and if you’re looking for more pasta inspiration, try checking out this round-up of orzo recipes. Some pretty tempting stuff!

Garlic Butter Orzo with Mushrooms and Spinach: My Go-To Cozy Dinner