One-Pot Garlic-Parmesan Orzo Is Like Low-Effort Risotto
This recipe takes a bit of an unusual angle with orzo and treats it like a quick-cooking risotto. Instead of having to stand over a pot of slow-simmering rice, this pasta turns out a very risotto-esque dish in one pot with just half an hour, and barely any stirring required.
You’ll need a large pan that’s big enough to hold all the orzo at the end. Melt some butter, and then use that to brown some sliced mushrooms. Give the mushrooms a bit of salt, pepper, and red pepper flakes and cook them until they’re tender. Then remove them and set them aside.
Add some more butter if you need it, then sauté some garlic and shallots until they’re translucent. This step can be tricky, but just do your best to not let them burn. Make the sauce by pouring in some chicken or vegetable broth with a cup of milk, salt, pepper, and some garlic powder. Next add the orzo to the pot and bring it to a boil, then reduce the heat and let the pasta simmer.
You’ll need to taste the pasta to check how done it is. Once it’s nicely al dente, or however you like your orzo, take it off the heat. The sauce might look a bit thin, but it’ll thicken up in a minute. Stir in some freshly grated Parmesan, spinach, and the mushrooms you cooked earlier. The Parmesan will help thicken up the sauce, and the heat from the pasta and sauce will wilt the spinach so you can stir it easily into the pasta.
Give it a stir, and it’s ready to serve. It’s like a creamy mushroom risotto, but half the work, so perfect for a weeknight side dish or main course.
Get the recipe: One-Pot Garlic Parmesan Orzo with Spinach and Mushrooms from Peas and Crayons
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