Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
An easy dinner for midweek all made in one pot. Super creamy but made without a single drop of cream! Nutrition grade rating of A-. Make it even more nutritious by adding more vegetables!
Author: Nagi | RecipeTin Eats
Recipe type: Pasta
- 1 tbsp olive oil
- 1.2 lb / 600g mushrooms, sliced (I used button mushrooms)
Orzo / Risoni
- 3 tbsp butter
- 3 garlic cloves, minced
- 1 small onion, finely diced
- 3 tbsp flour
- 1½ cups milk (I used low fat)
- 3 cups chicken broth
- 1½ cups orzo / risoni (Note 1)
- ½ tsp salt
- Black pepper
- ¾ cup parmesan cheese, grated
- 8oz / 250g frozen spinach (1 box), thawed, excess water squeezed out
- Extra parmesan cheese
- Finely chopped parsley
- Heat the olive oil in a large non stick pan over high heat (if you aren't using non stick, use more oil).
- Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
- 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.
- Add the flour, stir it in and cook for 1 minute.
- Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
- 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.
- While the orzo is cooking, break up the spinach into little pieces with your fingers.
- Remove the pan from the stove. Stir through the parmesan, spinach and cooked mushrooms. Check if more salt or pepper is required.
- Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.