“A shortcut risotto — orzo gets delightfully creamy without all the constant stirring.”
1Ingredients
2Instructions
Heat olive oil and butter in a large skillet over medium-high heat. Add sliced mushrooms and let them cook undisturbed 3 minutes to get a good sear.
Add chopped onion and cook 2 more minutes until softened. Stir in garlic and thyme, cooking 30 seconds until fragrant.
Add dry orzo to the skillet and toast it 1 minute, stirring constantly.
Pour in broth, season with salt and pepper, and bring to a boil.
Reduce heat to low, cover, and simmer 10–12 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Remove from heat. Stir in fresh spinach (it wilts quickly) and Parmesan cheese. Serve warm.
Don't skip toasting the dry orzo in the pan for a minute — it adds a wonderful nutty depth of flavor.
