Description
A cozy one-pot dinner made with tender orzo pasta, savory mushrooms, and vibrant spinach. This creamy dish comes together without cream, using simple pantry staples for a comforting, satisfying meal with minimal cleanup.
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 16 ounces mushrooms, sliced
- 1 tablespoon all purpose flour
- 1 1/4 cups uncooked orzo pasta
- 2 cups low sodium chicken broth or vegetable broth
- 1 cup milk
- 1/2 cup freshly grated Parmesan cheese
- 3 cups frozen spinach, thawed and squeezed dry
- Salt, to taste
- Black pepper, to taste
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium high heat and cook the mushrooms for 5 to 7 minutes until golden. Remove and set aside.
- Reduce heat to medium and add remaining butter. Cook the onion for 3 minutes until softened, then add garlic and cook 30 seconds.
- Sprinkle flour over the onion mixture and stir constantly for 1 minute.
- Slowly pour in the milk while stirring until smooth.
- Add orzo pasta and broth, stir well, and bring to a gentle simmer.
- Cook for 8 to 10 minutes, stirring frequently, until orzo is tender and sauce thickens.
- Stir in mushrooms, spinach, and Parmesan cheese.
- Season with salt and black pepper, cook 1 to 2 minutes, then remove from heat and serve.
Notes
Stir the orzo frequently to prevent sticking. If the sauce thickens too much, add a splash of broth or milk before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American