Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (preferably cremini or button)
- 3 cups fresh spinach, roughly chopped
- 1 cup vegetable or chicken broth
- 1/4 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (optional)
- Fresh parsley, chopped for garnish (optional)
Instructions
- In a medium saucepan, bring salted water to a boil. Add the orzo and cook according to the package instructions until al dente. Drain and set aside.
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat.
- Sauté the minced garlic for about 30 seconds until fragrant.
- Add the sliced mushrooms and cook for about 5-7 minutes until soft and golden brown.
- Add the chopped spinach and cook for an additional 2-3 minutes until wilted.
- Stir in the vegetable or chicken broth and simmer for about 2 minutes.
- Add the cooked orzo to the skillet and remaining butter, stirring to combine.
- Sprinkle in the grated Parmesan cheese and season with salt, pepper, and dried Italian herbs. Mix until creamy.
- Let it sit for a minute to meld flavors.
- Serve warm, garnished with parsley if desired.
Notes
For best results, do not overcook the orzo and feel free to add any other vegetables you have on hand.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg