Good Monday all! I found this recipe and thought it would lt would be good for Imbolc since it uses so much milk. It also looks easy to make and doesn’t dirty up too many pots. Who could ask for anything more? LOL. I hope y’all like it!
One-Pot Creamy Mushroom and Spinach Orzo
Yield: Serves 6 to 8
Prep Time: 5 minutes to 10 minutes
Cook Time: 20 minutes to 22 minutes
2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
2 cloves garlic
1 pound cremini mushrooms
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 pound dried orzo pasta (about 2 1/2 cups)
2 cups low-sodium chicken or vegetable broth
2 cups whole milk
4 cups packed baby spinach (about 4 ounces)
Finely grate 2 ounces Parmesan cheese (about 1 cup). Mince 2 cloves garlic and slice 1 pound cremini mushrooms 1/4-inch thick.
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium-high heat until shimmering. Add the mushrooms, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper, and cook, stirring occasionally, until the mushrooms are browned and tender, 5 to 8 minutes. Add the garlic and 1 pound dried orzo pasta (about 2 1/2 cups) and sauté until fragrant, about 1 minute.
Stir in 2 cups chicken or vegetable broth and 2 cups whole milk and bring to a boil. Reduce the heat to maintain a simmer. Cook uncovered, stirring frequently to keep the orzo from sticking until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions.
Remove from the heat. Add 4 cups packed baby spinach and the Parmesan and stir until the spinach is just wilted and the cheese is melted about 1 minute. Serve garnished with more grated Parmesan cheese.