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 freshly ground black pepper to taste
→ Creamy orzo
04 -
1 cup orzo, uncooked
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 about 1-2 minutes until lightly browned and softened. Transfer half of the cooked mushrooms to a plate and reserve.
02 -
To the same skillet with the remaining cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and ¼ teaspoon salt.
03 -
Bring mixture to a boil, then reduce to a simmer (medium-low) and cook for 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is tender and cooked through.
04 -
Add fresh spinach during the last 5 minutes of cooking the orzo, allowing it to wilt into the mixture.
05 -
Stir in the heavy cream on low-medium heat, being careful not to bring the sauce to a boil.
06 -
Adjust seasoning with additional salt and smoked paprika if desired. Fold in the reserved cooked mushrooms.
07 -
Transfer to serving plates and garnish with a sprinkle of red pepper flakes for a hint of heat.
# Notes:
01 -
This dish is similar to risotto but with much less stirring required.
02 -
Can be served as a meatless main course or as a side dish with chicken or shrimp.
03 -
For a vegetarian version, substitute vegetable broth for the chicken broth.