Description
A creamy, cheesy orzo dish made in one pot with fresh vegetables, mozzarella, and Parmesan. Perfect for a quick and comforting meal!
Ingredients
Units
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups vegetable broth
- 1 cup fresh spinach, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Sauté Vegetables:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
- Cook Mushrooms and Garlic:
- Stir in the minced garlic and sliced mushrooms, cooking for an additional 5 minutes until the mushrooms are tender.
- Add Orzo and Broth:
- Add the orzo pasta to the pot and stir to combine with the vegetables. Pour in the vegetable broth and bring to a boil.
- Simmer:
- Reduce the heat to low, cover the pot, and let it simmer for about 10-12 minutes, or until the orzo is cooked and has absorbed most of the liquid.
- Add Spinach and Cheese:
- Once the orzo is cooked, stir in the chopped spinach, mozzarella cheese, and Parmesan cheese. Mix until the cheeses are melted and the spinach is wilted. Season with salt and pepper to taste.
- Serve:
- Serve hot, garnished with fresh parsley.
Notes
- Add Protein: Add cooked chicken or sausage for a heartier meal.
- More Veggies: Feel free to add other vegetables like bell peppers or zucchini.
- Creamy Texture: For a creamier texture, stir in a splash of heavy cream or cream cheese after the cheese is melted.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 3 g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg