Ingredients:

  • 2 tbsp (28g) unsalted butter
  • 8 oz (225g) cremini mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 small shallot, finely diced
  • 1 cup (200g) dried orzo pasta
  • 2 ½ cups (600ml) low-sodium vegetable broth
  • ½ tsp (3g) kosher salt
  • ¼ tsp (1g) cracked black pepper
  • ½ cup (50g) freshly grated Parmesan cheese
  • 2 cups (60g) baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Heat the butter in a 12-inch deep skillet over medium-high heat until it begins to foam.
  2. Add the sliced mushrooms in a single layer and leave them undisturbed for 3-4 minutes until they develop a deep mahogany-colored crust.
  3. Stir in the diced shallots and garlic, sautéing for 1-2 minutes until fragrant.
  4. Add the dry orzo directly to the pan and stir constantly for 2 minutes until the edges are translucent and the center is light golden brown.
  5. Pour in the vegetable broth, salt, and pepper, stirring well to scrape up any browned bits from the bottom of the pan.
  6. Bring to a gentle boil, then reduce heat to low, cover with a lid, and simmer for 10-12 minutes, stirring occasionally, until liquid is mostly absorbed and pasta is tender.
  7. Remove the lid and stir in the baby spinach until wilted (about 60 seconds).
  8. Turn off the heat and stir in the Parmesan cheese and lemon juice until the sauce is glossy and thick.