Creamy Mushroom & Spinach Orzo with Lemon Zest
Orzo simmered with vegetable stock and finished with double cream and parmesan, mixed with golden mushrooms and spinach.
- 180 g orzo pasta
- 250 g, sliced mushrooms
- 100 g, fresh spinach
- 2 garlic cloves
- 1 small, finely chopped onion
- 500 ml vegetable stock
- 50 ml double cream
- 30 g, grated parmesan cheese
- 1 tbsp olive oil
- 15 g butter
- 1 tsp lemon zest
- 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 packet instructions in a large pan of boiling salted water. Drain and set aside.
- Step 2
While the orzo cooks, heat the olive oil and butter in a large frying pan or skillet over a medium-high heat.
- Step 3
Add the sliced mushrooms and cook for 5-7 minutes until golden brown and tender. Remove the mushrooms from the pan and set aside.
- Step 4
Add the finely chopped onion to the same pan and cook for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
- Step 5
Pour in the vegetable stock and bring to a simmer. Stir in the orzo pasta and cook for 2-3 minutes, allowing it to absorb some of the liquid.
- Step 6
Stir in the double cream and grated parmesan cheese. Cook gently for another 2-3 minutes until the sauce has thickened slightly.
- Step 7
Add the cooked mushrooms and fresh spinach to the pan. Stir until the spinach has wilted.
- Step 8
Stir in the lemon zest. Season with salt and black pepper to taste.
- Step 9
Serve immediately, garnished with extra parmesan if desired.
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