Ingredients
Scale
- 1 tbsp olive oil
- 600g (20 oz) mushrooms, sliced
- 3 tbsp unsalted butter
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 3 tbsp flour
- 1½ cups milk (low-fat works well)
- 3 cups chicken broth
- 1½ cups uncooked orzo
- ½ tsp salt
- Black pepper, to taste
- ¾ cup grated parmesan cheese
- 250g (1 box) frozen spinach, thawed and squeezed dry
Instructions
- Heat olive oil in a large non-stick pan over high heat. Add mushrooms and cook until soft, about 3 minutes. Remove and set aside.
- Reduce heat to medium, melt butter, and sauté garlic and onion until onion is translucent, about 3 minutes.
- Sprinkle flour over onions and garlic, cooking 1 minute while stirring constantly.
- Pour in milk and chicken broth, whisking to remove lumps.
- Add orzo, salt, and pepper. Stir, cover, and simmer for 8–10 minutes until orzo is tender but slightly firm and sauce is creamy.
- Remove from heat and stir in parmesan, spinach, and reserved mushrooms. Adjust seasoning as needed.
- Serve immediately for best texture and flavor. Optionally, top with extra parmesan, fresh parsley, a crack of black pepper, or a drizzle of olive oil.
Notes
- Use frozen spinach for convenience and better volume.
- Add extra vegetables like peas or mixed veggies for more nutrition.
- Don’t overcrowd mushrooms to ensure they brown and stay flavorful.
- Sauce will thicken as it sits; serve promptly for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: One-Pot
- Cuisine: American
- Diet: Vegetarian