1 tbsp olive oil
2-3 small containers sliced mushrooms
4 tbsp butter
4 garlic cloves, minced
1 small onion, finely diced
4 tbsp flour
1 can fat free evaporated milk (1 1/2 cups)
4 1/2 cups chicken broth
2 cups orzo
½ tsp salt
¾ cup parmesan cheese, grated
2 handfuls of fresh spinach
additional salt and pepper to taste
Heat the olive oil in a large pan over high heat (if you aren't using non stick, use more oil or spray the mushrooms with cooking spray). Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
Add the flour, stir it in and cook for 1 minute.
Add the evaporated milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
Increase heat to medium high. Add the orzo, salt and pepper, stir once, then put a lid on. Bring it to a simmer, then leave it to cook for around 10-12 minutes or until the orzo is cooked.
Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Stir til cheese is melted and spinach wilts.