Ingredients:
8 oz baby bella mushrooms (crimini), sliced
1 tablespoon olive oil
Salt and pepper, to taste
1 cup uncooked orzo pasta
2 cups chicken broth or vegetable stock
5 cloves garlic, minced
½ teaspoon Italian seasoning
½ teaspoon smoked paprika
¼ teaspoon salt, plus more to taste
5 oz fresh spinach, roughly chopped
½ cup heavy cream
¼ teaspoon red pepper flakes, plus more for garnish
Directions:
Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the mushrooms,
seasoned with salt and pepper, and sauté until they are lightly browned and softened, about 2 minutes.
Remove half of the mushrooms and set aside.
In the same skillet, add the orzo, chicken broth, garlic, Italian seasoning, smoked paprika, and ¼
teaspoon salt. Bring to a boil, then reduce to a simmer and cook for 10 minutes, stirring occasionally.
Mix in the spinach during the last 5 minutes of cooking. Once the orzo is tender and the spinach wilted,
stir in the heavy cream and adjust the seasoning with more salt and smoked paprika if desired.
Return the reserved mushrooms to the pan, stir, and heat through. Serve sprinkled with red pepper
flakes.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 306 | Servings: 4