Creamy Mushroom and Spinach Orzo
Creamy Mushroom and Spinach Orzo is a savory vegetarian pasta dish, perfect as a main entrée or side.
Equipment
- Skillet or saute pan
Ingredients
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 small yellow onion finely diced
- 1 pound cremini mushrooms sliced thinly into ¼ inch slices
- ½ teaspoon salt
- 4 cloves garlic minced
- 8 ounces orzo uncooked
- 2 cups low sodium vegetable stock
- 2 cups half and half single cream in the UK
- ¼ teaspoon ground black pepper
- 1 cup parmesan freshly grated, plus more for serving
- 3 cups baby spinach leaves
Instructions
- In a large skillet, over medium-high heat, heat olive oil and melt the butter. Add onions and saute for 3 minutes, then add the mushrooms (season with salt) and cook for 2-3 more minutes until the mushrooms have softened. Add garlic, and cook for 30 seconds.
- Add the orzo, toast for 30-60 seconds, then pour in the vegetable stock and half and half. Give everything a stir, bring to a simmer, and season with ground black pepper.
- Cook the orzo uncovered for about 10 minutes, stirring everything every minute to avoid orzo from getting stuck to the bottom of the pan.
- Stir in the parmesan and baby spinach leaves until the parmesan has completely melted in the sauce, and the spinach is wilted (about 1 minute). If needed add a splash of milk or water to thin out the sauce. Remove from the heat, and serve.
Notes
This recipe makes about 6 side-dish-sized servings. It works with regular orzo or whole wheat orzo! You may need to add a splash of liquid to loosen up the sauce.
Nutrition
Serving: 1servingCalories: 429kcalCarbohydrates: 43gProtein: 19gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 45mgSodium: 612mgPotassium: 1241mgFiber: 5gSugar: 7gVitamin A: 11567IUVitamin C: 36mgCalcium: 431mgIron: 4mg
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