Creamy Spinach Mushroom Orzo (Printable Version)
# What You'll Need:
→ Mushrooms
01 -
1 tablespoon olive oil
02 -
8 ounces baby bella mushrooms (crimini), sliced
03 -
Salt and freshly ground black pepper, to taste
→ Creamy Orzo
04 -
1 cup uncooked orzo pasta
05 -
2 cups chicken broth or stock
06 -
5 cloves garlic, minced
07 -
½ teaspoon Italian seasoning or Herbs de Provence
08 -
½ teaspoon smoked paprika
09 -
¼ teaspoon salt, adjust to taste
10 -
5 ounces fresh spinach
11 -
½ cup heavy cream
12 -
¼ teaspoon red pepper flakes, optional and to taste
# How to Make It:
01 -
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Add sliced mushrooms seasoned with salt and black pepper. Cook for 1 to 2 minutes until mushrooms are lightly browned and softened. Remove half of the mushrooms and set aside.
02 -
To the skillet with the remaining mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and salt. Bring to a boil, then reduce heat to medium-low and simmer for 5 to 10 minutes. Stir occasionally to prevent sticking until orzo is tender.
03 -
Add fresh spinach during the final 5 minutes of orzo cooking time. Once the spinach is wilted, stir in heavy cream. Maintain low to medium heat and avoid boiling the sauce.
04 -
Return the reserved cooked mushrooms to the skillet and combine gently. Adjust seasoning with additional salt, smoked paprika, and sprinkle red pepper flakes on top before serving.
# Additional Tips:
01 -
Constant stirring during orzo cooking prevents sticking and ensures a creamy texture.