Creamy Spinach and Mushroom Orzo

 Ingredients:

• 1 tablespoon olive oil
• 8 oz baby bella mushrooms or crimini mushrooms, sliced
• Salt and pepper, to taste

Creamy Orzo:

• 1 cup uncooked orzo
• 2 cups chicken broth or stock
• 5 cloves garlic, minced
• 1/2 teaspoon Italian seasoning or Herbs de Provence
• 1/2 teaspoon paprika, or more to taste
• 1/4 teaspoon salt, or more to taste
• 5 oz fresh spinach
• 1/2 cup heavy cream
• 1/4 teaspoon red pepper flakes, or more to taste

Instructions:

1. Cook Mushrooms:

   • Heat olive oil in a large, high-sided skillet over medium-high heat.
   • Add sliced mushrooms, season generously with salt and pepper, and sauté for 1-2 minutes until lightly browned and softened.
   • Remove half of the cooked mushrooms from the skillet and set aside on a plate.

2. Make Creamy Orzo:

   • In the same skillet with the remaining half of cooked mushrooms, add uncooked orzo, chicken broth, minced garlic, Italian seasoning, paprika, and 1/4 teaspoon salt.
   • Bring the mixture to a boil, then reduce heat to medium-low and simmer for 5-10 minutes, stirring occasionally to prevent sticking, until the orzo is cooked through.
3. • Add fresh spinach to the skillet during the last 5 minutes of cooking the orzo.
   • Enjoy!