Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
542 kcal
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Course
Main Course
Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
Description
Creamy Mushroom and Spinach Orzo features sautéed button mushrooms cooked until softened, then set aside. In the same pan, butter is melted and combined with minced garlic and diced onion sautéed until translucent. Flour is added and cooked briefly to create a roux, then milk and chicken broth are whisked in to form a creamy base. Orzo pasta is added to the simmering liquid and cooked with a lid on, stirring occasionally, until al dente with a saucy consistency.
Once the orzo is cooked, the spinach, thawed and squeezed of excess water, is stirred through along with grated parmesan cheese, folding into a creamy and flavorful dish. The mushrooms are added back in, combining all ingredients. This dish balances textures with tender orzo and soft spinach, enveloped in a silky sauce with mushroom depth.
Adding extra vegetables can increase volume and reduce calories when desired. The recipe suggests using a lid for the pan or an alternative cover to achieve proper simmering. The dish serves as a full meal or a side when paired with protein, and the parmesan offers a sharp finish.
Orzo, shaped like rice, is found in pasta sections and costs similarly to regular pasta.If lacking a pan lid, use a pot lid slightly larger or a baking tray to cover the pan for simmering.Adding extra mushrooms or other vegetables can stretch the recipe to serve more people and reduce calories per serving.
Ingredients
- 1 tbsp olive oil
- 1.2 lb / 600g mushrooms , sliced (I used button mushrooms)
Orzo / Risoni
- 3 tbsp butter unsalted
- 3 garlic minced, cloves
- 1 onion finely diced, small
- 3 tbsp flour
- 1 1/2 cups / 375 ml milk (I used low fat)
- 3 cups / 750 ml chicken broth
- 1 1/2 cups orzo Note 1, or risoni; uncooked
- 1/2 tsp salt
- black pepper
- 3/4 cup Parmesan Cheese , grated
- 8 oz / 250g spinach 1 box), thawed, excess water squeezed out, frozen
Garnish (optional)
- Parmesan Cheese extra
- parsley finely chopped
Instructions
- 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. Note: If you have a strong stove, turn it down slightly so it just simmers).
- 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.
Notes
- Orzo, shaped like rice, is found in pasta sections and costs similarly to regular pasta.
- If lacking a pan lid, use a pot lid slightly larger or a baking tray to cover the pan for simmering.
- Adding extra mushrooms or other vegetables can stretch the recipe to serve more people and reduce calories per serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 542 kcal
% Daily Value*
| Serving | 601g | |
| Calories | 542cal | 27% |
| Carbohydrates | 67.9g | 23% |
| Protein | 27.3g | 55% |
| Fat | 19.2g | 30% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 37mg | 12% |
| Sodium | 1172mg | 49% |
| Potassium | 1024mg | 22% |
| Fiber | 5.7g | 23% |
| Sugar | 12g | 24% |
| Vitamin A | 6400IU | 128% |
| Vitamin C | 33mg | 37% |
| Calcium | 330mg | 33% |
| Iron | 8.8mg | 49% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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