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One pot orzo in two ramekins with a fork, a larger dish in the background

One Pot Orzo with Spinach & Mushrooms

Prep Time 5 mins
Cook Time 25 mins
Course Main Course
Cuisine American, Italian


  • Dutch oven or skillet


  • 16 ounces orzo
  • 16 ounces sliced fresh mushrooms
  • 4 cups stock
  • 2 cups fresh spinach, loosely packed
  • 1 cup ricotta
  • 0.5 cup diced onion
  • 2 tablespoons olive oil
  • 1 teaspoon basil or italian herb blend
  • 3 cloves garlic, thinly sliced or minced
  • Salt and pepper to taste


  • Put a Dutch oven or heavy-bottomed skillet over medium heat. Add the olive oil, allowing it to get completely hot.
  • Add the diced onions, cooking for 5-7 minutes or until translucent and lightly browned.
  • Add the mushrooms, sprinkle with salt, and cook for at least 10 minutes or until they are reduced by half. When you drag a spatula through the middle, you should not see liquid seep into the clean "trail" through the pan.
  • Add the basil and garlic. Saute for 1-2 minutes.
  • Add the uncooked orzo, stirring it through the mixture. Toast the orzo for 1-2 minutes.
  • Add the stock and stir to combine.
  • Turn up the heat to high and bring the mixture to boil.
  • Once it boils, turn the heat down to low, cover, and allow the orzo to simmer for 8-10 minutes. The liquid will be reduced and the orzo will be tender.
  • Add the spinach, stirring to wilt it down in the orzo.
  • Stir in the ricotta cheese, then taste and adjust the salt and pepper.
  • Serve warm and garnish with parmesan cheese, fresh basil, or a dollop of ricotta.
Keyword one pot, pasta, quick recipes