Creamy Mushroom Spinach Orzo
season with salt and pepper, to taste. Kosher salt and freshly ground black pepper, to taste. Add mushrooms and shallot, and cook, stirring frequently, until tender, about 3-5 minutes. Stir in garlic and thyme until fragrant, about 1 minute. Gradually whisk in vegetable broth, and cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan, and cook, whisking constantly, until slightly thickened, about 2 minutes. Stir in orzoandspinach until the spinach has wilted, about 3 minutes. 1 cup orzo pasta. 1/2 cup half and half. 3 cups shredded baby spinach. 1 cup orzo pasta 3 tablespoons olive oil 8 ounces cremini mushrooms, thinly sliced 1 shallot, minced 3 garlic cloves, minced 1 tablespoon fresh thyme leaves 2 tablespoons all-purpose flour 1 1/2 cups low sodium vegetable broth 1/2 cup half and half 1/2 cup freshly grated Parmesan Kosher salt and freshly ground black pepper, to taste 3 cups shredded baby spinach
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