Mushroom and Sun Dried Tomato Orzo
Creamy mushroom and sun-dried tomato orzo: a cozy pasta dish made with earthy mushrooms, tangy tomatoes, spinach, and pesto.
Servings 4 servings
Calories 723kcal
Equipment
Ingredients
Let's gather the ingredients!
- 2 tbsp unsalted butter
- 1 medium yellow onion finely sliced
- 3 cloves garlic minced
- 2 cups orzo
- 32 oz chicken broth or vegetable broth
- 1 cup heavy cream
- 1/2 cup Ricotta whole milk
- 3 cups baby shiitake mushrooms
- 4 cups spinach loosely packed
- ½ cup sun-dried tomatoes
- salt and pepper to taste
Pesto Sauce
- 4 basil leaves
- 2 cloves garlic
- 2 tbsp olive oil
- Salt to taste
Instructions
Let's Begin!
- In a muddler, combine basil leaves, garlic, olive oil, and salt. Grind until desired consistency.
- In a medium-sized pot over medium-high heat, melt 2 tablespoons of butter.
- Add finely sliced onions and sauté for 2 to 3 minutes.
- Add minced garlic and allow it to brown.
- Stir in orzo until all ingredients are incorporated, for about 1 to 2 minutes.
- Pour in broth and cook the orzo for about 8 minutes, stirring occasionally to prevent sticking.
- Add heavy cream, mushrooms, spinach, and sun-dried tomatoes. Mix well on low heat for an additional 4 minutes.
- Turn off the heat and season with salt and pepper to taste.
- Incorporate the pesto sauce from the muddler.
- Serve hot and enjoy the creamy orzo with spinach and shiitake mushrooms.
Nutrition
Calories: 723kcal | Carbohydrates: 83g | Protein: 20g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.2g | Cholesterol: 87mg | Sodium: 1500mg | Potassium: 1477mg | Fiber: 10g | Sugar: 15g | Vitamin A: 4009IU | Vitamin C: 17mg | Calcium: 128mg | Iron: 4mg