Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
4.97 out of 5 stars
(52)
Ingredients
4 servings
- 1 tbsp olive oil
- 1.2 lb / 600g mushrooms (, sliced (I used button mushrooms)
- 3 tbsp butter, unsalted
- 3 garlic cloves (, minced)
- 1 small onion (, finely diced)
- 3 tbsp flour
- 1 1/2 cups / 375 ml milk (I used low fat)
- 3 cups / 750 ml chicken broth
- 1 1/2 cups orzo / risoni, uncooked (Note 1)
- 1/2 tsp salt
- Black pepper
- 3/4 cup parmesan cheese (, grated)
- 8 oz / 250g frozen spinach (1 box), thawed, excess water squeezed out)
- Extra parmesan cheese
- Finely chopped parsley
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Preparation
Step 1
Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
Step 2
Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
Step 3
Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
Step 4
Add the flour, stir it in and cook for 1 minute.
Step 5
Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
Step 6
Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then leave it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: If you have a strong stove, turn it down slightly so it just simmers).
Step 7
While the orzo is cooking, break up the spinach into little pieces with your fingers.
Step 8
Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
Step 9
Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.
Step 10
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