Creamy Spinach and Mushroom Orzo
This creamy one-pan orzo dish combines the earthy flavor of mushrooms and the freshness of spinach, creating a luxurious texture without the need for heavy cream. It's perfect for weeknight dinners or as a side dish at gatherings!
Equipment
- Large Skillet
Ingredients
- Orzo
- 1 cup vegetable broth
- 2.5 cups milk
- 2 cups baby bella mushrooms sliced
- 4 cups fresh spinach washed and chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 1 cup Parmesan cheese freshly grated
Instructions
- Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms and cook until browned, about 5 minutes. Stir occasionally to prevent sticking.
- Toast the orzo in the same skillet with the mushrooms for 4-5 minutes until it turns golden brown, enhancing its nutty flavor.
- Add the vegetable broth and milk, and bring to a gentle boil. Reduce heat to low and let simmer for 10 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.
- Add the fresh spinach to the skillet and stir gently until wilted. Cook for another 2-3 minutes.
- Stir in the Parmesan cheese, season with salt and pepper to taste, and cook for an additional 2 minutes until the cheese melts into the sauce. Serve warm.
Notes
Feel free to substitute the mushrooms with other varieties, or swap in dairy-free milk for a vegan version. Adjust the creaminess by adding more or less milk and broth to your preference.