One Pot Mushroom Spinach Orzo

One-pot mushroom spinach orzo with Parmesan and thyme is a creamy, savory vegetarian stovetop dinner ready in about 30 minutes.

Prep: 10 min · Cook: 25 min · Yield: 4 · Method: Stovetop

Ingredients

• 2 tablespoons olive oil
• 12 ounces mushrooms
• 2 cloves garlic
• 1 cup orzo
• 2.5 cups vegetable broth
• 1 teaspoon dried thyme
• 0.75 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 2 cups baby spinach
• 0.75 cup parmesan cheese
• 1 tablespoon lemon juice

Cooking instructions

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the mushrooms and cook, stirring occasionally, until their moisture evaporates and the mushrooms are browned, 6 to 8 minutes. (about 8 min) — medium-high
2. Add the garlic and cook for 30 seconds. Stir in the orzo, thyme, salt, and pepper, coating the grains in the mushroom mixture. (about 1 min) — medium
3. Pour in the broth and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 10 minutes, stirring several times, until the orzo is tender and most of the liquid is absorbed. (about 10 min) — medium-low
4. Fold in the spinach and Parmesan until the spinach wilts and the cheese melts. Stir in the lemon juice, then cook for 1 to 2 minutes more if the orzo needs to thicken. (about 2 min) — low
5. Remove from the heat and let the orzo rest for 2 minutes before serving. (about 2 min)