Ingredients
Method
Instructions
- Bring a large saucepan of generously-salted water to a boil to cook the orzo.
- Heat 1 tablespoon butter in a large sauté pan over medium-high heat. Add half of the mushrooms and sauté for 5 minutes, stirring occasionally, until browned. Transfer to a plate.
- Repeat with another tablespoon of butter and the remaining mushrooms, then transfer to the plate.
- Add the orzo to the boiling water and cook until 2 minutes shy of al dente.
- In the same sauté pan, add the remaining butter along with the minced shallot, garlic, and crushed red pepper flakes. Sauté for 2 minutes, stirring frequently.
- Add the cooked mushrooms, heavy cream, and a generous pinch of salt and pepper to the pan. Stir to combine.
- Once the orzo is ready, transfer it to the sauté pan along with 1 cup of the starchy pasta water. Continue cooking and stirring until the pasta is al dente.
- Remove the pan from heat and add the Parmesan cheese, spinach, basil, lemon zest and juice (if using). Stir gently until the spinach wilts.
- Taste and adjust seasoning with salt, pepper, or more lemon juice if needed. Serve warm, garnished with extra Parmesan.
Notes
- For a lighter option, you can substitute the heavy cream with half-and-half or coconut milk.
- Make sure not to overcook the orzo. It should be just under al dente before combining with the mushrooms and cream.