Creamy Spinach Mushroom Orzo (Print Version)
# Ingredients:
→ Mushrooms
01 -
1 tablespoon olive oil
02 -
8 ounces baby bella mushrooms or cremini, sliced
03 -
Salt, to taste
04 -
Black pepper, to taste
→ Creamy Orzo
05 -
1 cup orzo, uncooked
06 -
2 cups chicken broth or stock
07 -
5 cloves garlic, minced
08 -
1/2 teaspoon Italian seasoning or Herbs de Provence
09 -
1/2 teaspoon paprika, plus more if desired
10 -
1/4 teaspoon salt, or more to taste
11 -
5 ounces fresh spinach
12 -
1/2 cup heavy cream
13 -
1/4 teaspoon red pepper flakes, or more to taste
# Instructions:
01 -
Heat olive oil in a large, high-sided skillet over medium-high heat. Add the sliced mushrooms and season generously with salt and black pepper. Cook for 1 to 2 minutes until lightly browned and softened. Remove half of the mushrooms and set aside on a plate.
02 -
To the remaining mushrooms in the skillet, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and salt. Stir to combine.
03 -
Bring the mixture to a boil, then lower the heat to medium-low. Cook for 5 to 10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
04 -
During the last 5 minutes of cooking, add fresh spinach and stir until wilted.
05 -
Reduce heat to low-medium. Pour in heavy cream and stir gently without boiling, until the mixture becomes creamy.
06 -
Taste and adjust seasoning with additional salt and paprika if desired. Stir in the reserved mushrooms and heat through.
07 -
Transfer to bowls and garnish with a sprinkle of red pepper flakes before serving.
# Notes:
01 -
For extra depth, use a high-quality chicken stock and freshly ground black pepper.
02 -
This dish can be served as a main course or as a side alongside grilled chicken or shrimp.