Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)

Method9 steps

1. 1

   Step 1: Heat the olive oil (1 tbsp) in a large nonstick pan over high heat. Have a lid or a larger pot lid or baking tray ready to cover the pan later.

   Uses 1 tbsp olive oil

2. 2

   Step 2: Add the sliced mushrooms and cook for about 3 minutes, until softened. Lift the mushrooms out and set aside while you cook the orzo in the same pan.

   Cook mushrooms · 3 minUses Pan with heated olive oil · 600 g button mushrooms, sliced

3. 3

   Step 3: Lower the heat to medium and melt the butter (3 tbsp) in the pan. Add the garlic (3) and onion (1 small) and sauté for about 3 minutes, until the onion is translucent.

   Sauté onion and garlic · 3 minUses 3 tbsp unsalted butter · 3 garlic cloves, minced · 1 small onion, finely diced

4. 4

   Step 4: Stir the flour (3 tbsp) into the butter, onion and garlic mixture and cook, stirring, for 1 minute.

   Uses Sautéed onion and garlic in butter · 3 tbsp plain flour

5. 5

   Step 5: Add the milk and chicken broth. Whisk until the cooked flour mixture is smoothly incorporated into the liquid.

   Uses Cooked flour, butter, onion and garlic mixture · 1½ cups / 375 ml low-fat milk · 3 cups / 750 ml chicken broth

6. 6

   Step 6: Increase the heat to medium-high. Stir in the dry orzo (1½ cups), ½ tsp salt and black pepper, then cover the pan and bring to a simmer. Cook for 8–10 minutes, until the pasta is cooked but still slightly firm and the mixture remains saucy. Lower the heat if needed to maintain a gentle simmer.

   Simmer orzo · 8 minUses Milk-and-broth sauce base · 1½ cups dry orzo / risoni pasta · ½ tsp salt · Black pepper, to taste

7. 7

   Step 7: While the orzo simmers, break the thawed, squeezed-dry spinach (250 g) into small pieces with your fingers.

   Uses 250 g frozen spinach, thawed and squeezed dry

8. 8

   Step 8: Take the pan off the heat and stir in the Parmesan (¾ cup), prepared spinach and reserved cooked mushrooms. Stir until everything is combined and heated through, returning to low heat briefly if needed. Taste and add extra salt or black pepper only if needed.

   Uses Saucy cooked orzo · ¾ cup grated Parmesan · Broken-up thawed and squeezed-dry spinach · Reserved cooked mushrooms lifted from the oil · Extra salt, only if needed after tasting · Black pepper, to taste

9. 9

   Step 9: Serve immediately in four portions while the orzo is creamy and saucy. Garnish with extra grated Parmesan and finely chopped parsley if using.

   Uses Finished mushroom and spinach orzo · Extra grated Parmesan, optional, to garnish · Finely chopped fresh parsley, optional, to garnish