Orzo with Mushrooms and Spiniach

Ingredients

• 1 cup orzo pasta
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 8 ounces mushrooms, sliced
• 2 cups fresh spinach
• 1 cup vegetable broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, bring salted water to a boil and cook the orzo according to package instructions until al dente. Drain and set aside.
2. In the same pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes, or until translucent.
3. Stir in the minced garlic and sliced mushrooms, cooking for an additional 5-7 minutes until the mushrooms are tender and browned.
4. Add the fresh spinach to the pot and cook until wilted, about 2 minutes.
5. Pour in the vegetable broth and bring to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes until slightly thickened.
6. Add the cooked orzo to the pot, along with the grated Parmesan cheese. Stir well to combine and season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley.

Notes