Creamy Spinach and Mushroom Orzo (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 tablespoon olive oil
02 -
8 oz baby bella mushrooms or crimini, sliced
03 -
Salt and pepper to taste
→ Creamy orzo
04 -
1 cup uncooked orzo
05 -
2 cups chicken broth or stock
06 -
5 cloves garlic, minced
07 -
½ teaspoon Italian seasoning or Herbs from Provence
08 -
½ teaspoon smoked paprika, plus more to taste
09 -
¼ teaspoon salt, plus more to taste
10 -
5 oz fresh spinach
11 -
½ cup heavy cream
12 -
¼ teaspoon red pepper flakes, plus more to taste
# Instructions:
01 -
Heat olive oil in a large, high-sided, heavy-bottomed skillet. Cook sliced mushrooms, generously seasoned with salt and pepper, on medium-high heat for 1-2 minutes until lightly browned and softened. Remove half of the cooked mushrooms from the skillet to a plate.
02 -
To the same skillet with the remaining cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and salt.
03 -
Bring to a boil, then reduce to a simmer (medium-low) and cook for 5-10 minutes, occasionally stirring to prevent sticking, until the orzo is cooked through.
04 -
Incorporate fresh spinach during the last 5 minutes of cooking the orzo.
05 -
Add heavy cream and stir on low-medium heat, being careful not to bring the sauce to a boil.
06 -
Adjust seasoning with salt and additional smoked paprika if desired. Stir in the reserved cooked mushrooms.
07 -
Sprinkle red pepper flakes over the creamy orzo before serving.
# Notes:
01 -
This one-pan dish comes together in just 30 minutes, making it perfect for weeknight dinners.