Creamy Mushroom and Spinach Orzo with Lemon Zest
Orzo tossed with browned mushrooms, garlic and spinach in vegetable stock, finished with cream, lemon zest and thyme.
- 200 g orzo pasta
- 2 tbsp olive oil
- 250 g chestnut mushrooms
- 3 cloves garlic cloves
- 150 g spinach
- 400 ml vegetable stock
- 50 ml double cream
- 1 whole lemon lemon zest
- 5 g fresh thyme
- 30 g parmesan cheese
- salt
- black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Cook the orzo pasta according to package instructions until al dente. Drain and set aside.
- Step 2
While the orzo cooks, slice the mushrooms and mince the garlic.
- Step 3
Heat the olive oil in a large frying pan or skillet over medium-high heat. Add the sliced mushrooms and cook for 5-7 minutes until browned and softened. Add the minced garlic and cook for another minute until fragrant.
- Step 4
Add the fresh spinach to the pan in batches, allowing it to wilt down. Stir in the vegetable stock and bring to a simmer.
- Step 5
Stir in the double cream, lemon zest, and fresh thyme leaves. Season with salt and black pepper.
- Step 6
Add the cooked orzo to the pan with the sauce. Stir well to combine and heat through.
- Step 7
Grate the parmesan cheese.
- Step 8
Serve the creamy orzo immediately, topped with grated parmesan cheese.
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