1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 cup mushrooms, sliced
1 cup orzo pasta
2 cups vegetable broth
1 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
Salt and pepper to taste
Directions
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.
2. Add the sliced mushrooms to the skillet and cook until they are soft and browned.
3. Stir in the orzo and toast it lightly for a couple of minutes.
4. Pour in the vegetable broth and bring it to a boil. Reduce heat to a simmer, cover the skillet, and let it cook for about 10 minutes, or until the orzo is tender and most of the liquid has been absorbed.
5. Stir in the chopped spinach and cook until it is wilted.
6. Remove the skillet from heat, stir in the grated Parmesan cheese, and season with salt and pepper. Serve warm.
Variations & Tips
For variations, you can add different types of mushrooms like portobello or shiitake for a deeper flavor. If you’re catering to picky eaters, consider substituting spinach with peas or diced carrots for a pop of sweetness. For a vegan version, skip the Parmesan or use a plant-based alternative. Adding a splash of white wine with the broth can also provide an elevated flavor profile.
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