Creamy Spinach Mushroom Orzo (Printable Version)
Tender mushrooms, fresh spinach, and creamy orzo melded with aromatic herbs and garlic for a comforting meal.
# Ingredients Required:
→ Mushrooms
01 -
15 ml olive oil
02 -
225 g baby bella mushrooms (crimini), sliced
03 -
Salt and black pepper, to taste
→ Creamy Orzo
04 -
180 g orzo, uncooked
05 -
480 ml chicken broth or stock
06 -
5 cloves garlic, minced
07 -
0.5 tsp Italian seasoning or Herbs de Provence
08 -
0.5 tsp smoked paprika
09 -
0.25 tsp salt, adjust to taste
10 -
140 g fresh spinach
11 -
120 ml heavy cream
12 -
0.25 tsp red pepper flakes, adjust to taste
# Guide to Cooking:
01 -
Heat olive oil in a large, heavy-bottomed skillet over medium-high heat. Season sliced mushrooms generously with salt and pepper. Cook for 1–2 minutes until lightly browned and softened. Remove half the mushrooms and set aside.
02 -
Add uncooked orzo, chicken broth, minced garlic, Italian seasoning, smoked paprika, and salt to the skillet with remaining mushrooms. Bring to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until orzo is tender, about 5–10 minutes.
03 -
Add fresh spinach during the last 5 minutes of cooking the orzo, allowing it to wilt.
04 -
Stir in heavy cream and gently heat over low-medium heat without boiling. Adjust seasoning with additional salt and smoked paprika if desired. Fold in the reserved cooked mushrooms.
05 -
Plate the orzo and garnish with a sprinkle of red pepper flakes to taste.
# Extra Suggestions:
01 -
Stir frequently during simmering to prevent orzo from sticking to the pan.