ONE POT MUSHROOM, SUN DRIED TOMATO & SPINACH ORZO ✨

⏲25 MINUTES 🍴 9 INGREDIENTS

WHAT YOU'LL NEED

• 2 tsps Extra Virgin Olive Oil

• 3 cups Shiitake Mushrooms (stem removed, sliced)

• Sea Salt & Black Pepper (to taste)

• 1/2 cup Shallot (peeled, finely chopped)

• 1/2 cup Sun Dried Tomatoes (drained, chopped)

• 1 1/4 cups Orzo (dry)

• 2 3/4 cups Chicken Broth

• 3 cups Baby Spinach

• 1/2 cup Parmigiano Reggiano (finely grated)

DIRECTIONS

1. Heat a large dutch oven over medium heat. Add the oil. Once hot, add the mushrooms and cook, stirring often, until browned. Season with salt and pepper.

2. Add the shallot and sun dried tomatoes and cook until softened, about two to three minutes. Add the orzo and stir to combine. Add the broth and bring to a low boil. Cook for nine to ten minutes, stirring frequently to avoid any sticking, until the orzo is cooked al dente and most of the liquid has been absorbed.

3. Turn the heat to low and stir in the spinach and parmesan cheese. Divide evenly between plates. Season with salt and pepper, if needed. Enjoy!