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 (887.21 ml) 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 (113.4 g) 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
You may also like this Parmesan Crusted Chicken Recipe
Store leftovers in an airtight container in your fridge up to 3-4 days.
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
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