My New Favorite Side Dish | One-Pot Mushroom Spinach Orzo

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

In a large deep skillet, heat a little bit of extra virgin olive oil over medium heat.

Add sliced mushrooms and sauté for about 4 to 5 minutes until tender and golden brown.

Remove the mushrooms to a separate bowl or plate and set aside.

In the same skillet, add a little more olive oil and some butter.

Toss in diced onion and sauté until translucent.

Add minced garlic and sauté for about another 30 seconds.

Add Italian seasoning, salt, and black pepper to the skillet.

Stir in uncooked orzo pasta with the onion, garlic, and spices.

Pour in chicken broth and scrape up any brown bits stuck to the bottom of the pan.

Add heavy cream and stir to combine.

Bring the mixture to a gentle boil, then reduce heat to medium or medium-low and simmer for 10 minutes.

While the orzo is cooking, roughly chop about 3 cups of spinach and set aside.

Once the orzo has cooked for about 7 to 8 minutes, stir in grated Parmesan cheese.

Add the chopped spinach and the cooked mushrooms back into the skillet and stir to combine.

Let the mixture finish cooking for about 2 to 3 more minutes until the liquid has cooked down and the orzo is fully cooked and tender.

Top with freshly cracked pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens