One-Pot Creamy Mushroom and Spinach Orzo

Name: One-Pot Creamy Mushroom and Spinach Orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 1/2 cup orzo / risoni, uncooked; 1.2 lb mushrooms; 8 oz frozen spinach, thawed, excess water squeezed out; 1 small onion; 3 clove garlic, minced; 3 cup chicken broth; 1 1/2 cup milk; 3 tbsp butter, unsalted; 1 tbsp olive oil; 3 tbsp flour; 3/4 cup Parmesan cheese; 1/2 tsp salt; 1/4 tsp black pepper; 1 handful extra parmesan cheese; 1 tbsp fresh parsley, finely chopped

A luxurious and comforting one-pot meal that combines tender orzo pasta with earthy mushrooms and fresh spinach in a velvety parmesan sauce. This 30-minute dish is perfect for a quick weeknight dinner that feels like a gourmet treat.

Servings4 Portions

Prep Time10 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

orzo / risoni, uncooked
0.5 cup
mushrooms
1.2 lb
frozen spinach, thawed, excess water squeezed out
8 oz
small onion
1
garlic, minced
3 clove
chicken broth
3 cup
milk
0.5 cup
butter, unsalted
3 tbsp
olive oil
1 tbsp
flour
3 tbsp
Parmesan cheese
0.8 cup
salt
0.5 tsp
black pepper
0.3 tsp
extra parmesan cheese
1 handful
fresh parsley, finely chopped
1 tbsp

Step-by-Step Instructions

Heat the olive oil in a large non-stick pan over high heat. If you are not using a non-stick pan, add a little extra oil to prevent sticking.

Add the sliced mushrooms to the pan and cook for about 3 minutes until they have softened and turned golden brown. Remove the mushrooms from the pan and set them aside.

Lower the heat to medium and melt the butter in the same pan. Add the diced onion and minced garlic, sautéing for about 3 minutes until the onion becomes translucent.

Stir in the flour and cook for 1 minute, stirring constantly to toast the flour and remove the raw taste.

Gradually pour in the milk and chicken broth. Use a whisk to blend the flour mixture into the liquid until the base is smooth.