Creamy One-Pot Mushroom Orzo Dream!
Savor this creamy orzo dish featuring earthy mushrooms, garlic, and onion simmered to perfection in one pot.
Ingredients
- 1 tbsp olive oil
- 600 g mushrooms, sliced (button mushrooms)
- 3 tbsp butter, unsalted
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 3 tbsp flour
- 375 ml milk (low fat)
- 750 ml chicken broth
- 1 1/2 cups orzo/risoni, uncooked
- 1/2 tsp salt
Instructions
- Heat the olive oil in a large non-stick pan over high heat.
- Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
- Lower the heat to medium and melt the butter. Add garlic and onion, sauté until onion is translucent (about 3 minutes).
- Add the flour, stir, and cook for 1 minute.
- Pour in the milk and chicken broth, whisking to combine with the flour mixture.
- Increase heat to medium-high. Add the orzo, salt, and pepper. Stir, cover, and simmer for 8-10 minutes until orzo is cooked and saucy.
- Remove pan from heat. Stir in the parmesan, spinach, and cooked mushrooms. Adjust seasoning if needed.
Notes
- For extra flavor, use a good quality chicken broth.
- If you don't have spinach, kale or other leafy greens can be substituted.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- If you don't have spinach, kale or other leafy greens can be substituted.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.