One-Pot Creamy Mushroom and Spinach Orzo

Let's make something lovely.

1. 01

   Prep the Ingredients:

2. 02

   Grate 1/4 cup Parmesan cheese (reduce the amount for a lighter version) and mince the garlic. Slice the cremini mushrooms into 1/4-inch slices.

3. 03

   Sauté the Mushrooms:

4. 04

   Heat 2 tablespoons of olive oil in a large Dutch oven or pot over medium-high heat. Add the mushrooms, 1 teaspoon of regular salt, and 1/4 teaspoon ground black pepper. Cook for 5-8 minutes, stirring occasionally, until the mushrooms are browned and tender.

5. 05

   Add Garlic and Orzo:

6. 06

   Add the minced garlic, red pepper flakes, and whole wheat orzo to the mushrooms. Stir well and sauté for 1 minute until fragrant.

7. 07

   Cook the Orzo:

8. 08

   Stir in 4 cups of low-sodium vegetable or chicken broth (if you prefer a creamier texture, use 3 cups of broth and 1 cup of low-fat milk). Bring the mixture to a boil, then reduce the heat to maintain a gentle simmer.

9. 09

   Cook uncovered for about 10 minutes, stirring frequently to prevent the orzo from sticking, until the orzo is al dente and most of the liquid has been absorbed into a creamy sauce.

10. 10

    Finish with Spinach and Cheese:

11. 11

    Remove the pot from heat and stir in the 4 cups of baby spinach, 1 teaspoon of lemon zest, and dry thyme. Stir in the Parmesan cheese and allow the spinach to wilt and the cheese to melt, about 1 minute.

12. 12

    Serve:

13. 13

    Serve the creamy orzo garnished with additional Parmesan cheese and freshly ground black pepper, if desired.