Ever have those days where you want a meal that feels like a warm hug but you’re really not in the mood to do the washing up? Yeah, me too. That’s exactly why I’ve been living on this one-pan mushroom orzo lately. It is honestly a total game-changer.
It’s garlicky, it’s earthy, and the orzo gets this perfect creamy texture that makes it feel way fancier than it actually is. Plus, it comes together in just about 20 minutes. Whether you’re cooking for yourself or the whole family, this dish hits the spot every single time.
The Magic Ingredients
You don’t need anything crazy here—just solid, fresh ingredients:
1 tbsp (15ml) Extra Virgin Olive Oil
1 small onion, finely diced
8 oz (approx. 225g) Cremini mushrooms, sliced
3 cloves garlic, minced
8 oz (approx. 225g) dry orzo pasta
2 – 2.5 cups (475ml – 600ml) vegetable or chicken stock
4 cups (approx. 100g) fresh baby spinach
1/4 cup (25g) Parmesan cheese (optional)
Salt and black pepper to taste
Optional: Fresh parsley, a sprinkle of oregano, and a little lemon zest to brighten it up!
How to Make It (The Easy Way!)
1. Sauté: Get your large frying pan over medium heat with that olive oil. Toss in the onion and cook it for about 3–4 minutes until it’s nice and soft.
2. Brown: Throw in the mushrooms and let them cook for 5–7 minutes until they’re gorgeous and golden brown. Don’t rush this part—the browning is where the flavour lives! Stir in your garlic for just the last minute.
3. Toast: Add the dry orzo to the pan. Toasting it for about 2 minutes makes it smell amazing and gives the pasta a better texture.
4. Simmer: Pour in 2 cups (475ml) of stock. Bring it to a boil, then cover and let it simmer on low for 10–12 minutes.
5. Wilt: Stir in that mountain of spinach until it’s wilted down (takes about 2–3 minutes). If it looks a bit thirsty, just add the remaining 0.5 cup (125ml) of stock.
6. Finish: Take it off the heat, stir in the Parmesan and your seasonings. Garnish with a little parsley and lemon zest if you’re feeling fancy.
And that’s it! Plate it up and dig in while it’s hot. Seriously, let me know in the comments if you give this a try—I’d love to hear how it turned out for you!
