Mushroom and Spinach Orzo is creamy, savory, and delicious! This vegetarian pasta dish can be a main entree or a side dish.
olive oil - parmesan - garlic - onion spinach - mushrooms - orzo - stock half and half
In a large skillet, over medium-high heat, heat olive oil and melt the butter. Add onions and saute for 3 minutes
Then add the mushrooms (season with salt) and cook for 2-3 more minutes. Add garlic, and cook for 30 seconds.
Add the orzo, toast for 30-60 seconds, then pour in the vegetable stock and half and half. Stir together, bring to a simmer, and season with ground black pepper.
Cook the orzo uncovered for about 10 minutes, stirring everything every minute to avoid orzo from getting stuck to the bottom of the pan.
Stir in the parmesan and baby spinach leaves until the parmesan has completely melted in the sauce, and the spinach is wilted. Remove from the heat, and serve.