Spinach Mushroom Orzo (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 cup (200 g) orzo pasta
02 -
2 tbsp olive oil
03 -
2 tbsp unsalted butter
04 -
1 small onion, finely chopped
05 -
3 cloves garlic, minced
06 -
8 oz (225 g) mushrooms, sliced (button, cremini, or your choice)
→ Liquids & Greens
07 -
2 cups (480 ml) vegetable or chicken broth
08 -
1/2 cup (120 ml) milk or cream
09 -
3 cups (90 g) fresh spinach, roughly chopped
→ Seasonings & Garnish
10 -
1/4 cup (25 g) grated Parmesan cheese
11 -
1/2 tsp dried thyme or 1 tsp fresh thyme leaves
12 -
Salt and pepper, to taste
13 -
Lemon wedges, for serving (optional)
# Instructions:
01 -
Heat olive oil and butter in a large skillet over medium heat. Add the chopped onion and sauté for 2–3 minutes, until softened. Stir in the garlic and cook for 1 minute, until fragrant. Add the sliced mushrooms and cook for 5–6 minutes, until they release their moisture and turn golden.
02 -
Add the orzo to the skillet and stir well to coat it with the oil and butter. Cook for 1–2 minutes, stirring occasionally, to lightly toast the orzo.
03 -
Pour in the vegetable or chicken broth and stir to combine. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
04 -
Add the chopped spinach to the skillet and stir until wilted. Pour in the milk or cream and mix until the sauce is creamy and coats the orzo.
05 -
Stir in the grated Parmesan cheese and thyme. Season with salt and pepper to taste.
06 -
Serve warm, garnished with additional Parmesan cheese and a squeeze of lemon juice, if desired.
# Notes:
01 -
Add cooked chicken, shrimp, or crispy bacon for a heartier dish
02 -
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of broth or cream to loosen the sauce