Creamy Mushroom and Spinach Orzo
As the air turns crisp, there's nothing more comforting than a creamy, one-pot meal that blends the rich earthiness of mushrooms with the vibrant greenery of spinach. This orzo dish brings together the nutty flavors of sautéed mushrooms and the refreshing taste of spinach, all enveloped in a luscious parmesan cheese sauce.
This recipe is versatile enough to accommodate any type of mushroom you have on hand. Try cremini for a deeper flavor or button mushrooms for a milder taste. If you're looking for a vegan option, swap out the parmesan with nutritional yeast and use a splash of almond milk instead of cream.
Serve this dish as a cozy dinner for chilly evenings. It pairs wonderfully with a glass of white wine and some crusty bread on the side. Ideal for a family meal or a small gathering with friends during the autumn season.
How to Make It
-
1
Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft.
-
2
Add sliced mushrooms and cook until browned.
-
3
Stir in the orzo and coat in the oil. Pour in the vegetable broth, bring to a boil, and reduce to a simmer.
-
4
Cook for about 10 minutes, stirring occasionally, until orzo is tender and has absorbed most of the liquid.
-
5
Stir in spinach until wilted. Add heavy cream and grated parmesan, mixing until creamy.
-
6
Season with salt and black pepper to taste. Serve hot, garnished with extra parmesan if desired.