Ingredients
Scale
- 1 cup orzo
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups fresh spinach
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup grated Parmesan cheese
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add diced onion and garlic; sauté until onion is translucent.
- Stir in sliced mushrooms; cook until softened.
- Add orzo and vegetable broth; bring to a boil.
- Reduce heat, cover and simmer until orzo is tender, about 10-12 minutes.
- Add fresh spinach; stir until wilted.
- Season with salt and pepper; stir in Parmesan cheese before serving.
Notes
- For extra flavor, add herbs like thyme or basil.
- This dish pairs well with grilled chicken or shrimp.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: stovetop
- Cuisine: Italian
- Diet: vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2 grams
- Sodium: 500 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 6 grams
- Trans Fat: 0 grams
- Carbohydrates: 54 grams
- Fiber: 3 grams
- Protein: 12 grams
- Cholesterol: 5 milligrams