Title

Creamy orzo with mushrooms

Learn to prepare an easy family favorite by adding flavorful vegetables and spices to this creamy pasta dish.

Bowl of raw orzo pasta and mushrooms on a cutting board with a kitchen towel
Serving Size
1
Servings
6
Ingredients
8 ounces
cremini mushrooms, sliced
3 tablespoons
canola oil
1
leeks, large, dark green parts removed and thinly sliced
2
garlic cloves, minced
12 ounces
orzo
3 cups
milk
1 1/2 cups
Parmesan cheese, grated
1 5-ounce package of
baby spinach leaves
1
lemon, zested and juiced
2 tablespoons
parsley, chopped
Directions
  1. Preheat the oven to 425 degrees. Toss the mushrooms with 2 tbsp canola oil, a pinch of salt and ground black pepper on a baking sheet. Spread out in a single layer.
  2. Roast mushrooms, stirring halfway through, until well browned and crisp around the edges, about 25 minutes. Let cool for a few minutes, then scrape up with a spatula and transfer to a bowl.
  3. Meanwhile, heat the remaining 1 tbsp canola oil in a large pot over med-high heat. Add the leek and garlic, season with salt and pepper and cook until the leek softens, about 2 minutes. Bring the orzo, 2 cups water, milk, 3/4 tsp salt to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
  4. Remove from the heat and add the cheese, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts; add a splash of water if the mixture is too thick. Season with salt and pepper.
  5. Toss the mushrooms with the lemon zest and remaining 1 tablespoon parsley. Divide the orzo among bowls and top with the mushroom mixture.
Recipe Nutrition
Calories
475
Fat
19
Saturated fat
7
Carbs
55
Fiber
3
Protein
21
Sodium
600