Description

This Garlic Butter Orzo with Mushrooms and Spinach offers a beautiful blend of earthy mushrooms, fresh spinach, and a hint of lemon, all enveloped in a rich buttery sauce. Perfect for a cozy meal.

Ingredients

1 cup orzo pasta
2 tablespoons unsalted butter
2 tablespoons olive oil
3 cloves garlic, minced
1 small onion, finely chopped
8 ounces cremini or button mushrooms, sliced
2 cups fresh spinach, roughly chopped
1⁄4 cup grated Parmesan cheese
2 cups vegetable or chicken broth
Salt and pepper, to taste
1 tablespoon lemon juice
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. Cook the orzo pasta according to package instructions. Drain and set aside.

2. In a large skillet, melt the butter and add olive oil over medium heat.

3. Add the minced garlic and chopped onion to the skillet. Sauté for 2–3 minutes until the onion is translucent and garlic is fragrant.

4. Add the sliced mushrooms and cook for 5–7 minutes until tender and any liquid has evaporated.

5. Stir in the spinach and cook for 2–3 minutes until wilted.

6. Pour in the vegetable or chicken broth and bring to a gentle simmer.

7. Add the cooked orzo to the skillet and stir to combine.

8. Reduce the heat and stir in the grated Parmesan cheese until evenly distributed.

9. Season with salt, pepper, and lemon juice to taste. Stir well to combine.

10. Let simmer a few more minutes until the desired consistency is reached.

11. Serve hot, garnished with fresh parsley.

Notes

This dish can be made vegan by using dairy-free butter and cheese.

Try different mushrooms such as shiitake or oyster for unique flavor.

Add a splash of cream for a richer, creamier texture.

This quick recipe can be doubled to serve a crowd.