Description
Indulge in a delicious One-Pot Creamy Mushroom and Spinach Orzo recipe. Discover a simple and flavorful meal idea today!
Ingredients
Scale
- 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
- 2 cloves garlic
- 1 pound cremini mushrooms
- 2 tablespoons olive oil
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 pound dried orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 4 cups packed baby spinach (about 4 ounces)
Instructions
- Step 1: Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.
- Step 2: Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
- Step 3: Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
- Step 4: Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg