Ingredients
- 2 ounces Parmesan cheese finely grated (about 1 cup), plus more for serving.
- 2 cloves garlic
- 1 pound mushrooms (any type of tasty mushroom – fresh or dried)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/4 teaspoon freshly ground black pepper.
- 1 lb dried orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups whole milk
- 4 cups packed baby spinach (about 4 ounces)
Method
- Finely grate 2 ounces parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice mushrooms 1/4-inch thick.
- Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, salt, and pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and orzo and sauté until fragrant, about 1 minute.
- Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
- Remove from the heat. Add 4 cups packed baby spinach and the parmesan and stir until the spinach is just wilted and the cheese is melted, about 1 minute. Serve garnished with more grated Parmesan cheese.
Creamy Mushroom and Spinach Orzo Recipe (One-Pot Dish) | The Kitchn
