Directions
In a large pot, heat olive oil and sauté mushrooms until golden brown. Add orzo, toast for a few minutes, then stir in garlic, shallots. Pour in vegetable broth, simmer, and cook until orzo is tender. Remove from heat, mix in milk, goat and Parmesan cheese. Return to low heat, add spinach and white kidney beans. Cook briefly, season with salt and pepper, and adjust the consistency with milk if needed. Serve with extra Parmesan and fresh herbs if desired. Serves 4-6.
Mushroom Spinach Orzo
Prep: 10 min Cook: 30 min Servings: 4-6
This delightful creamy mushroom orzo is a crowd-pleaser that's perfect for sharing with friends or family. Sautéed golden brown mushrooms, garlic, and shallots are mixed with orzo, creating a harmonious blend. The creamy magic comes from a combination of milk, goat cheese, and Parmesan. With a touch of vibrant spinach and white kidney beans, it's a flavorful, lively, and heartwarming dish that serves around 4-6
Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 10 oz Cremini Mushrooms, chopped
- 1 cup Anna Orzo, uncooked
- 3 cloves Garlic, minced
- 2 Shallot, finely chopped
- 1 cup Milk
- 4 oz Goat Cheese
- ½ cup Parmesan Cheese, grated
- 2 cups Baby Spinach
- 1 can Cento Cannellini Beans (15.5 oz), rinsed and drained
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 cups Cento Organic Vegetable Stock
Directions
- In a large pot, heat olive oil and sauté mushrooms until golden brown. Add orzo, toast for a few minutes, then stir in garlic, shallots. Pour in vegetable broth, simmer, and cook until orzo is tender. Remove from heat, mix in milk, goat and Parmesan cheese. Return to low heat, add spinach and white kidney beans. Cook briefly, season with salt and pepper, and adjust the consistency with milk if needed. Serve with extra Parmesan and fresh herbs if desired. Serves 4-6.
