Orzo delivers the comforting texture of a creamy pasta bowl without the constant ladling of risotto. Here, browned mushrooms bring savory depth, spinach adds color, and a small amount of cream rounds out the sauce. Keep a little hot stock nearby: the pasta continues absorbing liquid even after the heat is off.
Prep: 10 minutes | Cook: 25 minutes | Total: 35 minutes | Serves: 4
Ingredients
- 2 tbsp olive oil
- 400 g chestnut or button mushrooms, sliced
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 300 g dry orzo
- 850 ml hot vegetable stock, plus up to 200 ml extra as needed
- 100 ml single cream or light cooking cream
- 150 g baby spinach
- 40 g finely grated Parmesan or vegetarian hard cheese
- 1 tsp finely grated lemon zest
- Salt and black pepper to taste
How to make it
- Heat the oil in a wide deep pan over medium-high heat. Add mushrooms and cook for 7–9 minutes until their moisture evaporates and the edges brown. Work in batches if your pan is small.
- Reduce the heat to medium. Add the onion and cook for 4 minutes, stirring. Add the garlic and cook for 30 seconds.
- Stir in the dry orzo, then pour in 850 ml hot stock. Bring to a gentle simmer and cook uncovered for 10–12 minutes, or according to the pasta packet, stirring often so it does not stick.
- If the pan looks dry before the pasta is tender, add extra hot stock in 50 ml splashes. The finished orzo should be tender with a slight bite and surrounded by a loose sauce.
- Stir in the cream and spinach. Cook for 1–2 minutes until the leaves wilt. Remove from the heat and fold in the cheese and lemon zest.
- Taste for salt and pepper. Add a final splash of stock if necessary and serve immediately in warm bowls.
Tips and variations
Brown the mushrooms before adding liquid; pale, steamed mushrooms will give a milder result. For a vegetarian dish, check that the cheese uses vegetarian rennet. Do not replace orzo with rice using the same liquid and timing. For leftovers, loosen with water or stock when reheating.