Creamy Mushroom Orzo w Spinach & Parmesan, easy lazy dinner, one pot 🤎 Recipe below!

Ingredients

• 1 cup Orzo Pasta (dry)
• 8 oz Button Mushrooms (sliced)
• 1 small Yellow Onion (finely diced)
• 2 cloves Garlic Cloves (minced)
• 2 tablespoons Olive Oil (extra‑virgin)
• 1 tablespoon Unsalted Butter (cut into pieces)
• 2 cups Vegetable Broth (low‑sodium)
• 1/4 cup Parmesan Cheese (freshly grated)
• 1/4 cup Greek Yogurt (plain, full‑fat)
• 1/2 fruit Lemon (juiced)
• 1 tablespoon Fresh Parsley (chopped, optional garnish)
• to taste Salt
• to taste Black Pepper

Instructions

1. Prepare Ingredients

   Dice the onion, mince the garlic, and slice the mushrooms. Measure out the orzo, broth, cheese, yogurt and lemon juice.

   Time: PT5M

2. Sauté Aromatics and Mushrooms

   Heat the olive oil and butter in the pot over medium heat. Add the onion and garlic, sauté 2‑3 minutes until fragrant, then add the sliced mushrooms and cook 5‑6 minutes until they release moisture and turn golden brown.

   Time: PT8M

   Temperature: medium heat

3. Toast the Orzo

   Add the dry orzo to the pot and stir for about 1 minute, allowing it to lightly toast and coat with the oil and butter.

   Time: PT1M

   Temperature: medium heat

4. Simmer in Broth

   Pour in the vegetable broth, increase heat to bring to a gentle boil, then reduce to a simmer. Cover and cook for 10‑12 minutes, stirring once, until the orzo is al dente and most of the liquid is absorbed.

   Time: PT10M

   Temperature: simmer

5. Finish with Creamy Elements

   Remove the pot from heat. Stir in the lemon juice, then temper the Greek yogurt by adding a ladle of the hot pasta water and mixing, before folding the yogurt into the orzo. Add the grated Parmesan, season with salt and pepper, and mix until creamy.

   Time: PT2M

6. Serve

   Spoon the creamy mushroom orzo into bowls, garnish with chopped parsley and an extra sprinkle of Parmesan if desired.

   Time: PT1M

Nutrition Facts

Calories

410

Protein

15g

Carbohydrates

55g

Fat

12g

Fiber

3g