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Creamy Orzo

Creamy Orzo

This cheesy CREAMY ORZO with mushrooms and spinach will become your go-to side dish as it comes ready from stovetop to table in less than 30 minutes. A one-pan pasta side dish that can also be served as a meal on its own!
Course Main
Cuisine American
Keyword Broiled Salmon
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 471kcal
Author Imma


  • 3-4 tablespoons  (42g-56g) unsalted butter or oil extra virgin oil  
  • 1 cup (115g) diced white onion 
  • 6-8 ounces (170.1g-226.8k) baby Bella mushrooms sliced 
  • 1 tablespoon (8g) minced garlic 
  • 1 teaspoon (1.8g) Italian seasoning 
  • 2 cups dry orzo 
  • 3 cups chicken broth 
  • 2 cups half and half   (see notes)
  • ½ - 1  cup (50g-100g) grated parmesan cheese 
  • 1 ½ - 2 cups (45g-60g) fresh spinach (optional) 
  • salt and pepper to taste 
  • chopped parsley or basil for garnish 


  • Heat 2 tablespoons butter in a skillet or cast iron over medium-high heat.  
  • Then add onions and mushrooms and cook until the mushrooms are tender. Season with salt and pepper.  
  • Add minced garlic and Italian seasoning cook for about a minute. Remove and set aside. 
  • Add the rest of the butter to the skillet. As soon as butter melts, add orzo, stir for about a minute or 2. Do not let it burn. 
  • Pour in half and half, followed by chicken broth. Bring to a boil - reduce heat to medium/low and cover and let it cook for about 5 -6 minutes or until orzo is tender. 
  • Return mushrooms mixture (you may reserve some to top orzo) back to the skillet, together with parmesan cheese. Mix fully to incorporate mushrooms and cheese. Add spinach. Mix well - remove from heat. Adjust seasonings to taste.  
  • Serve immediately with these shrimp kabobs or on its own.


  1. Half and half is equal parts whole milk and heavy cream with a total milk fat percentage between 10-18%. You may substitute it with equal parts of low-fat milk + heavy cream. See other SUBSTITUTIONS HERE.
  2. You may substitute fresh spinach with a frozen one. Take note that you need to thaw the frozen spinach and squeeze out as much liquid as possible before adding it into the pan.
  3. Store any leftovers in an airtight container in the fridge for up to 3-4 days.
  4. I don't recommend freezing this dish as it's cream-based and it doesn't thaw well after freezing.
  5. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.


Calories: 471kcal | Carbohydrates: 46g | Protein: 20g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 68mg | Sodium: 422mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 687IU | Vitamin C: 3mg | Calcium: 393mg | Iron: 1mg