- Serves: 4
- Preparation: 10 minutes
- Cooks In: 25 minutes
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Ingredients
3 cloves garlic, minced
1 small onion, diced
600 g button mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
2 cups (500g) orzo/risoni
4 cups chicken stock
¾ cup Parmesan cheese, grated (plus more for finishing)
2 cups spinach
Salt & pepper
1 cup white wine (optional)
Method
1
Drizzle olive oil in a pan.
2
Add onion & sauté on medium heat.
3
Add butter then sauté mushrooms and cook for 3–5 minutes. Add garlic and sauté until fragrant.
4
Lower the heat, add in white wine (optional) and allow to simmer and reduce.
5
Add the orzo, stir for 1–2 minutes.
6
Add chicken stock, bring to a boil and then simmer for 10–12 minutes, stirring occasionally until liquid has reduced.
7
Add spinach, Parmesan cheese, salt & pepper and stir to combine.
Ingredients
3 cloves garlic, minced
1 small onion, diced
600 g button mushrooms, sliced
1 tbsp butter
1 tbsp olive oil
2 cups (500g) orzo/risoni
4 cups chicken stock
¾ cup Parmesan cheese, grated (plus more for finishing)
2 cups spinach
Salt & pepper
1 cup white wine (optional)
