Here is! I’ve made dinner easy for you – mushroom and spinach orzo, all in one pot, packed with nutrients (Nutrition Grade A) with lots of creamy sauce but without a single drop of cream!
What is your position on fresh vs frozen spinach?
I love using fresh spinach in salads. But for dishes like this, when the spinach is cooked and tossed together, it just doesn’t make sense to me to use fresh spinach. You would need at least 5 bunches (probably more!) of fresh spinach to make this. OR 1 box of frozen spinach.
So, for cost and efficiency reasons, I use frozen spinach. 🙂
Also, don’t you totally accept the “snap frozen” thing? I know yes!!
So, with a can of frozen spinach, some mushrooms, and a handful of staples, you can have dinner on the table in just over 20 minutes. Seriously! It’s so easy.
Did I mention this mushroom and spinach orzo is made in one pot? Here it is, straight out of the stove.
Oh wait, all those mushrooms are on the way then you can’t see how CREAMY it is! Here I have spread them for you so you can see how charming and naughty it is!
PSST reminder: no cream! No cream!
As with all pasta, the sauce is drawn into the orzo/risoni fairly quickly. So when it’s ready, tell your family to get to the table ASAP so they can eat it while it’s nice, fresh, and tasty. (That’s how Italian mums operate. Follow their lead!)
You will be surprised at the nutrition in this. With a whole can of spinach and 600g/20oz of mushrooms, this has an A- nutritional rating (see below for more info). I’ve also provided some tips below on how to get even more veggies in!
Dinner is over! –Nagi
More risoni / orzo recipes
Creamy Orzo with Mushrooms and Spinach (Risoni) (One Pot)
Preperation: ten minutes
To cook: 20 minutes
Total: 30 minutes
Tap or hover to scale
An easy midweek dinner all made in one jar. Super creamy but made without a single drop of cream! Nutritional rating of A-. Make it even more nutritious by adding more vegetables!
Heat the olive oil in a large nonstick skillet over high heat (if not using nonstick, use more oil).
Add mushrooms and cook until tender (about 3 minutes). Remove from skillet and set aside.
Reduce the heat to medium and melt the butter in the skillet. Add garlic and onion and sauté until onion becomes translucent – about 3 minutes.
Add the flour, mix and cook for 1 minute.
Add the milk and chicken broth and use a whisk to stir the butter flour mixture into the liquid.
Increase the heat to medium-high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring to a boil, then cook for about 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and still quite crispy. Note: If you have a powerful stove, turn it down slightly to simmer).
While the orzo cooks, break the spinach into small pieces with your fingers.
Remove the pan from the fire. Stir in parmesan, spinach and cooked mushrooms. Check if more salt or pepper is needed.
Serve immediately, garnished with more Parmesan cheese and finely chopped fresh parsley, if desired.
2. If you don’t have a lid for your frying pan (which I don’t), use the lid of a pan larger than the pan or a large baking sheet.
3. Nutrition per serving, assuming 4 servings. Point: Calories can be reduced by increasing the amount of vegetables. Add more mushrooms or other vegetables (even frozen bags of chopped vegetables – heated – will work). It will fill this to serve more people. 1 1/2 cups of extra cooked mushrooms/spinach will stretch that to serve 5 and cut calories from about 100 calories per serving down to about 440 calories per serving.
Portion: 601gcalories: 542callus (27%)Carbohydrates: 67.9g (23%)Protein: 27.3g (55%)Fat: 19.2g (30%)Saturated fat: 9g (56%)Cholesterol: 37mg (12%)Sodium: 1172mg (51%)Potassium: 1024mg (29%)Fiber: 5.7g (24%)Sugar: 12g (13%)Vitamin A: 6400UI (128%)Vitamin C: 33mg (40%)Calcium: 330mg (33%)The iron: 8.8mg (49%)