Creamy Mushroom and Spinach Orzo (Risoni)

Ingredients

• 1 tbsp olive oil
• 600g mushrooms, sliced

ORZO / RISONI

• 3 tbsp butter, unsalted
• 3 garlic cloves , minced
• 1 small onion , finely diced
• 3 tbsp flour
• 1 1/2 cups / 375 ml milk (I used low fat)
• 3 cups / 750 ml chicken broth
• 1 1/2 cups orzo / risoni, uncooked (Note 1)
• 1/2 tsp salt
• Black pepper
• 3/4 cup parmesan cheese , grated
• 250g frozen spinach (1 box), thawed, excess water squeezed out

GARNISH (OPTIONAL)

• Extra parmesan cheese
• Finely chopped parsley

Directions

1. Heat the olive oil in a large non stick pan over high heat (if you aren’t using non stick, use more oil).
2. Add the mushrooms and cook until softened (around 3 minutes). Remove from the pan and set aside.
3. Lower the heat to medium and melt the butter in the pan. Add garlic and onion, and sauté until the onion becomes translucent - around 3 minutes.
4. Add the flour, stir it in and cook for 1 minute.
5. Add the milk and chicken broth and use a whisk to mix the butter flour mixture into the liquid.
6. Increase heat to medium high. Add the orzo/risoni, salt and pepper, stir once, then put a lid on (Note 2). Bring it to a simmer, then reduce heat to medium and allow it to cook for around 8 to 10 minutes or until the orzo/risoni is cooked but still slightly firm, and it is still quite saucy. Note: Stir occassionaly to ensure mixture doesn’t stick or burn.
7. While the orzo is cooking, break up the spinach into little pieces with your fingers.
8. Remove the pan from the stove. Stir through the spinach and ensure that they’re are no clumps. Stir through parmesan and cooked mushrooms. Check if more salt or pepper is required.
9. Serve immediately, garnished with more parmesan and fresh finely chopped parsley, if desired.