Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 small onion, finely chopped (about 1 cup)
  • 2 cloves garlic, minced (about 1 tablespoon)
  • 8 ounces cremini mushrooms, sliced (225g - about 3 cups)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, plus more to taste
  • 1/4 teaspoon black pepper, plus more to taste
  • 1 cup orzo pasta (200g)
  • 3 cups vegetable broth (720 ml)
  • 5 ounces baby spinach (140g - about 5 cups loosely packed)
  • 1/4 cup grated Parmesan cheese, plus more for serving (30g)
  • 2 tablespoons crème fraîche or sour cream (30 ml)
  • 1 tablespoon lemon juice
  • Fresh parsley, chopped, for garnish (optional)

Instructions:

  1. Heat olive oil in the skillet. Add onion and cook until softened. Add garlic and cook until fragrant.
  2. Add mushrooms, thyme, salt, and pepper to the skillet. Cook, stirring occasionally, until mushrooms are browned and softened.
  3. Stir in orzo and vegetable broth. Bring to a simmer.
  4. Reduce heat and simmer, covered, until orzo is tender and most of the liquid is absorbed. Check the package direction for exact time or about 15 minutes.
  5. Remove from heat. Stir in spinach until wilted. Stir in Parmesan cheese, crème fraîche, and lemon juice.
  6. Taste and adjust seasoning with salt and pepper as needed. Garnish with parsley (if using) and serve immediately with extra Parmesan.