Creamy Spinach and Parmesan Orzo
This Creamy Spinach and Parmesan Orzo is a PERFECT side dish to any meal and is made with fresh spinach, parmesan cheese, chopped mushrooms and feta cheese.
Servings: 4 servings
- 2 tbsp Butter
- 1 cup uncooked orzo
- 1 tsp minced garlic maybe a little more
- 1 ¼ cup chicken broth or vegetable broth to make it vegetarian
- ¾ cup heavy cream
- 1 cup chopped spinach packed
- ¾ cup chopped mushrooms
- ½ cup fresh shredded parmesan cheese
- ½ cup crumbled feta cheese
- ½ tsp Flatiron Pepper Co. Sweet Heat crushed pepper
Melt butter in large saute pan over medium heat. When butter is melted, add uncooked orzo. Toast until brown, stirring constantly. Be careful to not burn.
Add minced garlic and stir for about a minute.
Add spinach and mushrooms. Stir for a minute or two until slightly wilted. Add a generous finger-full of kosher salt.
Add chicken stock and heavy cream. Stir well. Bring to boil.
Immediately reduce to low and cover. Simmer for 5 minutes.
Add parmesan cheese and feta. Cover and continue to simmer for another 5-7 minutes, or until liquid is absorbed and orzo is soft.
Add salt and pepper to taste. The cheese adds a bit of saltiness so be careful not to oversalt. Add a teaspoon of the Sweet Heat from Flat Iron Pepper Co for a little extra pop. Serve and enjoy!
Serving: 0.5cup | Calories: 340kcal