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- 1 cup orzo pasta - 2 cups vegetable broth - 1 cup cremini mushrooms, sliced - 2 cups fresh spinach, roughly chopped - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 tablespoon olive oil - 1 tablespoon butter - ½ cup grated Parmesan cheese - Salt and pepper to taste - Fresh parsley for garnish When making Mushroom Spinach Orzo Risotto, the right ingredients make all the difference. Each item adds its unique flavor and texture. Orzo pasta is the base of our dish. It cooks quickly and becomes creamy, just like rice in risotto. Using vegetable broth gives a rich taste. Cremini mushrooms bring an earthy flavor, while spinach adds freshness. Onion and garlic create a sweet aroma when sautéed. Olive oil and butter enhance the dish's richness. Parmesan cheese adds a nutty flavor and creaminess. Don't forget salt and pepper! They balance all the tastes. - Additional vegetables such as peas or bell peppers - Protein options (chicken or tofu) You can customize your risotto with optional add-ins. Add peas or bell peppers for extra color and nutrition. For protein, consider chicken or tofu. These choices make your dish heartier and more filling. First, we need to make the broth warm. Take a medium saucepan and bring the vegetable broth to a simmer over low heat. This keeps it ready for the orzo. Next, we prepare the other ingredients. Chop one small onion finely and mince two cloves of garlic. Slice one cup of cremini mushrooms. In a large skillet, heat one tablespoon of olive oil and one tablespoon of butter over medium heat. Add the chopped onion and sauté for three to four minutes. You want the onion to turn translucent. Then, add the minced garlic and sliced mushrooms to the skillet. Cook for five to seven minutes. The mushrooms should look tender and golden. Now it’s time to toast the orzo. Stir in one cup of orzo pasta and cook for one to two minutes. This step adds a nice flavor to the dish. Gradually add the warm vegetable broth, one ladle at a time. Stir frequently as you add the broth. Allow the orzo to absorb the broth before adding more. Repeat this until the orzo is creamy and al dente. This should take about 15 to 20 minutes. Once the orzo is cooked, it’s time for the finishing touches. Stir in two cups of roughly chopped spinach and half a cup of grated Parmesan cheese. Season with salt and pepper to taste. Cook for one more minute. This allows the spinach to wilt down and all the flavors to blend nicely. Let the risotto rest for a couple of minutes. This helps the flavors meld together beautifully. To make your risotto creamy, add broth slowly. Pour in one ladle at a time. Stir often as you add broth. This helps the orzo soak up the liquid and become tender. Keep the heat medium to low. This way, the orzo cooks evenly. Stirring constantly gives you that perfect risotto texture. Herbs and spices boost the flavor of your dish. Try adding fresh thyme or basil for a fresh taste. A pinch of red pepper flakes can add heat. You can use homemade broth for richer flavor. Store-bought broth works too, but check for low sodium. This keeps your dish from becoming too salty. Serve the risotto in deep bowls for a cozy feel. Top it with extra Parmesan and fresh parsley. This adds color and makes the dish pop. For a fancy touch, drizzle a little olive oil on top. You want your risotto to look as good as it tastes! {{image_2}} You can change this dish with different veggies based on the season. In spring, add fresh peas or asparagus for a bright touch. In summer, try zucchini or bell peppers for a pop of color and flavor. Fall calls for butternut squash to bring in a warm, sweet taste. In winter, add broccoli or carrots for a hearty feel. You can also change the herbs. For a fresh taste, add basil in summer. In winter, use thyme or rosemary for a cozy aroma. If you want a vegan risotto, swap the butter and cheese for plant-based options. Use vegan butter and nutritional yeast for a cheesy flavor. You can also use almond or cashew milk to add creaminess. For gluten-free pasta options, replace orzo with rice or gluten-free pasta. This keeps the dish yummy and safe for those with gluten issues. Pair your risotto with a fresh salad. A simple green salad with lemon vinaigrette works well. You can also serve it with roasted veggies for a colorful plate. For wine lovers, a glass of white wine like Sauvignon Blanc complements this dish nicely. It balances the creaminess and enhances the flavors of the mushrooms and spinach. To store leftover Mushroom Spinach Orzo Risotto, let it cool to room temperature. Place it in an airtight container. This keeps moisture in and air out. Properly stored, it lasts up to three days in the fridge. Always check for any off smells or changes in texture before eating. For longer storage, freezing is a great option. Place the cooled risotto in freezer-safe containers. Make sure to leave some space at the top for expansion. It can last up to three months in the freezer. To reheat, let it thaw overnight in the fridge or use the microwave. When reheating, the key is to add moisture back. Use a splash of broth or water to keep it creamy. Heat it gently on the stove over low heat. Stir often to avoid sticking. Avoid high heat, as it can dry out the risotto. Common mistakes include reheating too quickly or not adding enough liquid. This can lead to a rubbery texture. It takes about 30 minutes to make this dish. You need 10 minutes to prep. Cooking takes around 20 minutes. This time includes sautéing, toasting, and simmering the orzo. Keeping the broth warm helps speed things up. Yes, you can make this dish ahead of time. To do so, cook the risotto but stop before adding the spinach and cheese. Let it cool fully. Store it in an airtight container in the fridge for up to two days. When ready to serve, reheat in a pan. Add the spinach and cheese while reheating. This helps keep the dish fresh and tasty. You can use various pasta types if you don't have orzo. Some great options are: - Arborio rice for a more traditional risotto feel - Small pasta shapes like ditalini or acini di pepe - Quinoa for a gluten-free option These substitutes will change the texture slightly but will still taste great. You learned how to make a delicious Mushroom Spinach Orzo Risotto. We covered key ingredients, step-by-step cooking, and tips for the best flavor and texture. You can adapt this dish with seasonal veggies and dietary needs. Storing and reheating it properly keeps it tasty for later. Remember, cooking should be fun and creative. Enjoy making this dish your own!

Mushroom Spinach Orzo Risotto

A creamy and flavorful risotto made with orzo pasta, mushrooms, and spinach.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 350 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups vegetable broth
  • 1 cup cremini mushrooms, sliced
  • 2 cups fresh spinach, roughly chopped
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 0.5 cup grated Parmesan cheese
  • Salt and pepper to taste
  • Fresh parsley, for garnish

Instructions
 

  • In a medium saucepan, bring the vegetable broth to a simmer over low heat. Keep warm.
  • In a large skillet, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
  • Add the minced garlic and sliced mushrooms to the skillet. Cook for about 5-7 minutes, until the mushrooms are tender and golden.
  • Stir in the orzo pasta and cook for 1-2 minutes, allowing it to toast slightly.
  • Gradually add the warm vegetable broth, one ladle at a time, stirring frequently. Allow the orzo to absorb the broth before adding the next ladle. Repeat this process until the orzo is creamy and al dente, about 15-20 minutes.
  • Once the orzo is cooked, stir in the chopped spinach and grated Parmesan cheese. Season with salt and pepper to taste.
  • Cook for an additional minute until the spinach wilts down.
  • Remove from heat and let it rest for a couple of minutes, allowing the flavors to meld.
  • Serve the risotto in bowls topped with additional grated Parmesan and freshly chopped parsley for a pop of color.

Notes

Serve with extra Parmesan and parsley for garnish.
Keyword mushroom, orzo, risotto, spinach, vegetarian