Description
A quick and delicious creamy mushroom orzo that doesn’t require cream to taste rich and indulgent.
Ingredients
Scale
- 1 cup orzo pasta
- 2 cups vegetable broth
- 1 cup mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup spinach, fresh
- 1/2 cup heavy cream or coconut cream
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Parmesan cheese, for garnish (optional)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 3-4 minutes.
- Add the minced garlic and sliced mushrooms, cooking until the mushrooms are tender.
- Stir in the orzo and vegetable broth, bringing the mixture to a boil.
- Reduce heat to a simmer, cover, and cook for about 10 minutes or until the orzo is al dente.
- Add fresh spinach and heavy cream, stirring until the spinach wilts and the mixture is creamy.
- Season with salt and pepper to taste and serve hot, garnished with Parmesan cheese if desired.
Notes
Serve with a squeeze of lemon and alongside crusty bread for a complete meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 30mg