Hey y'all! If you love cozy, creamy bowls of comfort, this Garlic Butter Orzo with Mushrooms and Spinach is your new weeknight hero. It's rich with garlicky butter, loaded with meaty mushrooms, and brightened by tender spinach and a pop of lemon—perfect for busy nights, cozy date dinners, or a classy side on holidays. Let's get cooking!
Why You'll Love This Dish
- One-pan wonder: fewer dishes, more deliciousness.
- Fast and weeknight-friendly: on the table in about 30 minutes.
- Creamy without heavy cream thanks to starchy orzo, butter, and Parmesan.
- Versatile: enjoy as a vegetarian main or serve beside chicken, steak, or fish.
- Deep flavor: browned mushrooms, toasted orzo, and garlic butter deliver restaurant-worthy taste.
Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Yield: Serves 4 as a main or 6 as a side
Ingredients for Garlic Butter Orzo with Mushrooms and Spinach
- 4 cups (960 ml) low-sodium vegetable or chicken broth, warmed to a low simmer (190–200°F)
- 12 oz (340 g) cremini or baby bella mushrooms, sliced ¼ inch
- 1 ½ cups (285 g) dry orzo pasta
- 4 tablespoon (56 g) unsalted butter, divided
- 1 tablespoon extra-virgin olive oil
- 5 cloves garlic (about 15 g), finely minced
- 1 medium shallot (about 50 g), finely chopped
- ⅓ cup (80 ml) dry white wine (optional, can sub broth)
- 5 oz (142 g) baby spinach
- ½ cup (45 g) freshly grated Parmesan, plus more to taste
- 1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
- 1 ¼ teaspoon kosher salt, divided (adjust to taste)
- ¾ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes (optional, for gentle heat)
- 2 tablespoon chopped fresh parsley, for garnish
How to Make Garlic Butter Orzo with Mushrooms and Spinach
Step 1: Prep and Measure Ingredients
Warm the broth in a small saucepan over low heat to 190–200°F. Mince the garlic, chop the shallot, slice mushrooms, zest and juice the lemon, and measure everything out so cooking moves smoothly.
Step 2: Brown the Mushrooms Right
Heat a large 12-inch skillet over medium-high for 2–3 minutes (surface ~400°F if using an infrared thermometer). Add 1 tablespoon butter and the olive oil. Once the fat shimmers, add mushrooms in an even layer and sprinkle with ½ teaspoon salt. Cook undisturbed for 3–4 minutes to develop color, then stir and continue cooking 3–4 minutes more until deep golden and slightly crisp at the edges (6–8 minutes total). Transfer to a bowl.
Step 3: Toast Orzo in Garlic Butter
Reduce heat to medium. Add 2 tablespoon butter to the skillet. Stir in the shallot with a pinch of salt and cook 1–2 minutes until translucent. Add the garlic and cook 30 seconds until fragrant. Add the dry orzo and cook 2–3 minutes, stirring, until the grains are lightly toasted and glossy.
Step 4: Simmer, Wilt Spinach, and Finish
Pour in the wine to deglaze, scraping up any browned bits; simmer 1 minute. Add 3 ½ cups hot broth, black pepper, and red pepper flakes. Bring to a brisk simmer over medium heat, then reduce to medium-low to maintain a steady simmer. Cook uncovered, stirring occasionally, until orzo is al dente and most liquid is absorbed, 8–10 minutes. Stir in the browned mushrooms, spinach, remaining ½ cup hot broth, remaining 1 tablespoon butter, Parmesan, lemon zest, and lemon juice. Cook 1–2 minutes until the spinach wilts and the sauce turns creamy and silky. Taste and adjust with remaining salt and more Parmesan if you like. Garnish with parsley and serve hot.
Notes for the Best Garlic Butter Orzo
- Spread mushrooms out so they sear instead of steam—crowding prevents browning. Great primer on technique: How to Sauté Mushrooms (Serious Eats).
- Warming the broth (190–200°F) keeps the skillet at a steady simmer and prevents gummy orzo.
- Stir occasionally but not constantly—just enough to prevent sticking while allowing the orzo to release starch and get creamy.
Variations: Spin-Offs of Garlic Butter Orzo
- Lemony Pea Orzo: Swap half the spinach for 1 cup thawed peas and add extra lemon zest.
- Goat Cheese and Sun-Dried Tomato: Stir in 2 oz goat cheese and ⅓ cup chopped sun-dried tomatoes at the end.
- Chicken and Thyme: Fold in 2 cups shredded rotisserie chicken and 1 teaspoon fresh thyme leaves for added protein.
Required Equipment
- 12-inch deep skillet or sauté pan with lid (lid optional)
- Small saucepan (to warm broth)
- Wooden spoon or silicone spatula
- Chef’s knife and cutting board
- Microplane or zester
- Measuring cups and spoons
Storage and Reheating for Garlic Butter Orzo with Mushrooms and Spinach
- Refrigerate leftovers in an airtight container for 3–4 days. For food safety, reheat leftovers to 165°F; see USDA guidance: Leftovers and Food Safety.
- Reheat gently on the stovetop over medium-low with a splash of broth or water to loosen, 3–5 minutes, stirring.
- Freezing: Not ideal (pasta can turn soft), but you can freeze up to 1–2 months. Thaw overnight in the fridge and reheat with extra broth.
Pairings and Serving Ideas
- Protein: Grill or pan-sear chicken, steak, or salmon; for vegetarian, add crispy chickpeas or a soft-poached egg.
- Veggies: Roasted broccoli, asparagus, or a simple arugula salad with lemon vinaigrette.
- Wine: Pair with Pinot Grigio, Sauvignon Blanc, or a light Pinot Noir.
Pro Tips for Garlic Butter Orzo
- Use good orzo: Bronze-cut pasta releases starch for extra creaminess. Learn more about orzo here: What Is Orzo? (The Kitchn).
- Season in layers: Salt the mushrooms, the aromatics, and the finished dish to build balanced, savory depth.
- Glossy finish: Off heat, stir an extra tablespoon of butter or a splash of olive oil for a restaurant-style sheen.
FAQ: Garlic Butter Orzo with Mushrooms and Spinach
Can I make Garlic Butter Orzo with Mushrooms and Spinach gluten-free?
Yes—use gluten-free orzo or small gluten-free pasta shapes, and check labels on broth and Parmesan. Cooking time may vary by brand.
Do I need the wine?
No. Substitute the wine with equal broth and an extra 1 teaspoon lemon juice for brightness.
Can I make it ahead?
Cook slightly under al dente, cool quickly, and refrigerate up to 3–4 days. Reheat with hot broth until creamy and heated through to 165°F.