Go Back
Print

Spinach Mushroom Orzo Recipe

This delicious side dish is hearty enough to be a main dish. Mushrooms and garlic are cooked together in a skillet. Then butter and orzo are added to the skillet and cooked until the orzo is toasted. Next broth is added and the brought to a boil until the pasts is tender and most of the broth has been absorbed. After removing from the heat, parmesan cheese and spinach are stirred in until the cheese is melted and the spinach is wilted.
Course Pasta, Side Dish
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8 people

Ingredients

  • 3 tbsp butter divided
  • 12 oz baby bello mushrooms sliced
  • 1 tsp minced garlic
  • 2 cup dried orzo
  • 3 cups vegetable or chicken broth
  • ½ cup shredded Parmesan cheese
  • 2 cups baby spinach
  • Salt / pepper / garlic powder

Instructions

  1. In a large skillet over medium-high heat, melt 1 tbsp butter. Add mushrooms and garlic and cook, stirring often until mushrooms are softened and browned.
  2. Lower heat to medium heat, add 2 tbsp butter and orzo. Stir until the pasta starts to turn a light golden brown (a few minutes).
  3. Add vegetable or chicken broth and bring mixture to a boil, stirring occasionally. Turn down to a simmer and continue stirring until pasta is tender and liquid is mostly absorbed, about 10 minutes.
  4. Remove from heat, and then add parmesan cheese and spinach, stirring until cheese is melted and spinach is wilted. Sprinkle with salt, pepper and garlic powder. Serve warm.