Creamy Mushroom and Spinach Orzo

6

This one pan meal is super simple to make and really delivers in flavors. The mushrooms and spinach really make this a hearty stand alone dish, but we like to serve it with a Parmesan Crust Chicken or some Baked Shrimp.

Please note that it is very important that you have the half and half at room temperature when you add it to the pan. If its cold from the fridge, it will curdle the recipe – and we definitely do not want that. We also don’t want hot broth either.

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Creamy Mushroom and Spinach Orzo

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5 from 1 vote

Servings: 4

Prep Time: 5 minutes mins

Cook Time: 35 minutes mins

Total Time: 40 minutes mins

This creamy orzo is filled with mushrooms and a hint of spinach. It tastes like a gourmet restaurant quality risotto.

Equipment

• cutting board
• 12 inch skillet

Ingredients 

US CustomaryMetric

• 2 tbs olive oil, divided
• 1 lb baby bella mushrooms, sliced
• salt and pepper to taste
• 2 tbs salted butter, divided
• 1 medium onion, fine dice
• 3 cloves garlic, minced
• 2 cups uncooked orzo pasta
• 3¾ cups low sodium chicken broth, room temp
• 1/2 cup heavy cream, room temp
• 1/2 cup milk, room temp.
• 1 tsp Italian herb seasoning
• salt + pepper, to taste
• 1/2 cup freshly grated parmesan cheese
• 4 oz baby spinach, rough chop
• 1/4 cup fresh parsley, chopped

Instructions

• Add to your large, deep skillet 1 tablespoon olive oil. Sauté the mushrooms in two batches (each with 1 tbs olive oil), about 5 minutes each batch. Season with salt and pepper to taste. Transfer browned mushrooms to a plate and set aside.
• Add 1 tbs of butter to the pan and your onion. Sauté for 2-3 minutes then stir in the garlic for 30 seconds. Next stir in the orzo for 1 minute. Add the mushrooms back in the pan along with the broth, half and half, herb blend seasoning and salt and pepper to taste. Bring to a boil and then lower heat to a simmer. Stir constantly until orzo is cooked through al dente.
• Remove from heat and add in the remaining 1 tbs of butter, grated parmesan – stir to combine. Lastly fold in the spinach and parsley. Serve with extra parmesan or parsley.

Notes

Store leftovers in an airtight container in your fridge.

The Parmesan Crusted Chicken Recipe

 

Nutrition

Calories: 605kcal | Carbohydrates: 72g | Protein: 24g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 47mg | Sodium: 404mg | Potassium: 1198mg | Fiber: 4g | Sugar: 8g | Vitamin A: 3472IU | Vitamin C: 16mg | Calcium: 266mg | Iron: 3mg

Author: Stella Drivas