- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work well)
- 2 cups fresh spinach
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 2 cups vegetable or chicken broth
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
- Heat the olive oil in a large skillet over medium heat. Add the onion and cook until translucent, about 3 minutes.
- Stir in the garlic and sliced mushrooms, cooking until the mushrooms are golden brown and any liquid has evaporated, approximately 5-7 minutes.
- Add the orzo to the skillet, stirring to coat it in the oil and mushroom mixture. Toast the orzo lightly for about 2 minutes, until fragrant.
- Pour in the broth, bringing it to a gentle simmer. Cook the orzo, stirring often, until most of the liquid is absorbed, about 10 minutes.
- Stir in the spinach, allowing it to wilt into the mixture. Then, add the heavy cream and Parmesan cheese, stirring until smooth and creamy.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve immediately.
- Author: Jenny
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International