Ingredients
– 8 ounces uncooked orzo
– 3 tablespoons butter
– 1 pound mixed sliced mushrooms
– 1 large minced shallot
– 5 large minced garlic cloves
– 1/2 teaspoon crushed red pepper flakes
– 1/2 cup heavy cream
– Fine sea salt
– Freshly ground black pepper
– 1 ounce freshly grated Parmesan cheese
– 2 handfuls fresh baby spinach
– 1/2 cup loosely packed chopped fresh basil
– Zest and juice of 1 small lemon
Instructions
1-First, rinse the mushrooms and mince the shallot and garlic cloves to get everything ready. This sets the stage for a seamless cooking process.
2-Heat 2 tablespoons of the butter in a large pan over medium heat.
3-Add the minced shallot and garlic, along with the crushed red pepper flakes, and sauté for about 2 minutes until fragrant.
4-Stir in the sliced mushrooms and cook for 5-7 minutes until they soften and brown, drawing out their rich flavors.
5-Pour in the uncooked orzo and the remaining 1 tablespoon of butter, toasting for 1-2 minutes to enhance the nutty taste.
6-Add the heavy cream and enough water or broth to cover the orzo, then season with fine sea salt and freshly ground black pepper.
7-Simmer on low heat for 10-12 minutes, stirring occasionally, until the orzo is tender and the mixture is creamy.
8-Mix in the fresh baby spinach, chopped basil, grated Parmesan cheese, and optional lemon zest and juice for a fresh twist.
9-Taste and adjust seasoning as needed before serving warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍳 Use a mix of baby bella and shiitake mushrooms for optimal flavor and texture.
🌿 Adding fresh basil just before serving keeps the herb’s bright flavor intact.
🍋 Lemon zest and juice are optional but add a refreshing brightness to the dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing and Boiling
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving