Creamy Mushroom and Spinach Orzo (One pot) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 Tbsp olive oil
1.2 lb (600 g) mushrooms, sliced
Orzo:
3 Tbsp butter, unsalted
3 cloves garlic, minced
1 small onion, finely diced
3 Tbsp flour
1 1/2 cups milk
3 cups chicken broth
1 1/2 cups orzo/risoni, uncooked
1/2 tsp salt
Black peper
3/4 cup Parmesan cheese, grated
8 oz frozen spinach (1 box), thawed, excess water squeezed out
Garnish
Extra parmesan cheese
Finely chopped parsley
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Directions: |
Directions:Heat the olive oil in a large non stick pan over high heat (use more oil if not a non stick pan); add mushrooms and cook until softened (about 3 minutes). Remove from heat and set aside.
Lower the heat to medium and melt the butter in the pan. Add garlic and onion, saute until the onion becomes translucent around 3 minutes).
Add the flour, stir it in and cook for one minute. Add the milk and chicken broth and use a whisk to mix the butter/flour mixture into the liquid.
Increase the heat to medium high; add the orzo, salt and pepper, stir once then cover it. Bring it to a simmer then leave it to cook 8-10 minutes or until the orzo is cooked but still slightly firm and it is quite saucy.
While the orzo is cooking, break the spinach into little pieces with your fingers. Remove the pan from the stove. Stir in the parmesan, mushrooms and spinach. Check to see if it needs more salt & pepper.
Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 |
Personal
Notes: |
Personal
Notes: This will make a large batch; 4 good sized servings if used as a main dish, probably 6-8 servings as a side dish.
I had a similar dish at the Seafood company in New Orleans and had to find a recipe! This is pretty darn close.
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