Creamy Mushroom and Spinach Orzo
This creamy orzo is filled with mushrooms and a hint of spinach. It tastes like a gourmet restaurant quality risotto.
Equipment
Ingredients
- 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, heavy cream, milk, 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
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