Ingredients
Scale
- Mushrooms:
- 1 tablespoon olive oil
- 8 oz baby bella mushrooms (or crimini)
- Salt and pepper, to taste
- Creamy Orzo:
- 1 cup orzo, uncooked
- 2 cups chicken broth or stock
- 5 cloves garlic, minced
- 1/2 teaspoon Italian seasoning (or Herbs de Provence)
- 1/2 teaspoon paprika (or more, to taste)
- 1/4 teaspoon salt (or more, to taste)
- 5 oz fresh spinach
- 1/2 cup heavy cream
- 1/4 teaspoon red pepper flakes (or more, to taste)
Instructions
- Heat olive oil in a large, high-sided skillet over medium-high heat. Add sliced mushrooms, season with salt and pepper, and cook for 1–2 minutes until lightly browned and softened. Remove half and set aside.
- To the same skillet, add uncooked orzo, chicken broth, garlic, Italian seasoning, paprika, and salt.
- Bring to a boil, then reduce heat to a simmer. Cook for 5–10 minutes, stirring occasionally, until the orzo is tender.
- Add fresh spinach during the last 5 minutes of cooking and stir until wilted.
- Add heavy cream and stir over low-medium heat. Do not bring to a boil.
- Season to taste and stir back in the reserved mushrooms.
- Serve warm, topped with red pepper flakes if desired.
Notes
- This dish is similar to risotto but much easier and faster to prepare.
- You can substitute vegetable broth to keep it fully vegetarian.
- Add grilled chicken or shrimp for extra protein.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan
- Cuisine: American, Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 306
- Sugar: 4 g
- Sodium: 626 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 9 g
- Cholesterol: 36 mg