Creamy Mushroom Spinach Orzo
damndelicious.net
damndelicious.net
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Ingredients

  • 1 cup orzo pasta
  • 13 tablespoons olive oil
  • 18 ounces cremini mushrooms, thinly sliced
  • 11 shallot, minced
  • 13 garlic cloves, minced
  • 11 tablespoon fresh thyme leaves
  • 12 tablespoons all-purpose flour
  • 11 1/2 cups low sodium vegetable broth
  • 11/2 cup half and half
  • 11/2 cup freshly grated Parmesan
  • 1 Kosher salt and freshly ground black pepper, to taste
  • 13 cups shredded baby spinach
  • 11 cup orzo pasta 3 tablespoons olive oil 8 ounces cremini mushrooms, thinly sliced 1 shallot, minced 3 garlic cloves, minced 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 1 1/2 cups low sodium vegetable broth 1/2 cup half and half 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 3 cups shredded baby spinachIn a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium heat. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes; season with salt and pepper, to taste. Stir in orzo and spinach until the spinach has wilted, about 3 minutes. Serve immediately.

Instructions

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