Description
This creamy mushroom and spinach orzo (risoni) is a comforting one-pot meal that combines tender orzo pasta with sautéed mushrooms, fresh spinach, and a rich Parmesan-infused cream sauce. Perfect for a quick and delicious dinner, this dish is cooked entirely on the stovetop, making it easy to prepare and perfect for busy weeknights.
Ingredients
Scale
Produce
- 600g button mushrooms, sliced
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 250g frozen spinach, thawed and excess water squeezed out
- Fresh parsley, finely chopped (for garnish)
Dairy
- 3 tbsp unsalted butter
- 1 1/2 cups (375 ml) low fat milk
- 3/4 cup Parmesan cheese, grated
- Extra Parmesan cheese for garnish
Pantry
- 1 tbsp olive oil
- 3 tbsp flour
- 3 cups (750 ml) chicken broth
- 1 1/2 cups orzo (risoni), uncooked
- 1/2 tsp salt
- Black pepper, to taste
Instructions
- Heat olive oil: Heat the olive oil in a large non-stick pan over high heat. Use more oil if your pan is not non-stick to prevent sticking.
- Cook mushrooms: Add the sliced mushrooms and cook until softened, approximately 3 minutes. Remove from the pan and set aside.
- Sauté garlic and onion: Lower the heat to medium and melt the butter in the pan. Add minced garlic and finely diced onion, and sauté until the onion becomes translucent, about 3 minutes.
- Add flour: Stir in the flour and cook for 1 minute to form a roux and remove the raw flour taste.
- Add liquids: Pour in the low fat milk and chicken broth. Use a whisk to combine the butter-flour mixture into the liquids, forming a smooth base for the sauce.
- Cook orzo: Increase the heat to medium-high. Add the uncooked orzo, salt, and pepper. Stir once, then cover with a lid. Bring to a simmer and cook for 8 to 10 minutes until the orzo is tender but still slightly firm and the sauce is creamy and saucy. Adjust heat as needed to maintain gentle simmering.
- Prepare spinach: While the orzo cooks, break the thawed spinach into small pieces using your fingers.
- Combine ingredients: Remove the pan from heat. Stir in the cooked mushrooms, spinach, and grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Serve the creamy mushroom and spinach orzo immediately, garnished with extra grated Parmesan and finely chopped fresh parsley for color and brightness.
Notes
- Use a non-stick pan or add additional oil to prevent sticking when cooking mushrooms.
- Do not overcook the orzo; it should remain slightly firm for best texture.
- Thaw and thoroughly drain spinach to avoid excess moisture thinning the sauce.
- Leftovers can be refrigerated and gently reheated with a splash of milk to restore creaminess.
