One pot creamy mushroom orzo with spinach and chorizo

If a creamy, comforting and quick meal is what you’re after then you’re in the right place. Not only does this meal deliver on flavour, but it’s a one pot wonder so you’ll have less washing up to do afterwards, love it! The hero of this recipe is the orzo, which cooks together in the pot with all of the other ingredients. My family might argue that the chorizo is in fact the real hero here, and who can blame them?

Ready in under 30 minutes (winner!) this cosy pasta meal is ideal for weeknight family suppers, especially on cold winter evenings. You can easily swap the chorizo for chicken or bacon, or leave the meat out entirely for a delicious vegetarian version. However you choose to make it I’m sure you’ll find this recipe rich and satisfying.

If you like this creamy orzo recipe do also check out this quick chicken and pesto pasta or this cheesy bacon tagliatelle – heaven on a plate for fellow pasta lovers.

CREAMY MUSHROOM ORZO WITH SPINACH & CHORIZO

Servings: 4
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15 ml (1 tbsp) butter
2 shallots (about 50 g), thinly sliced
2 cloves of garlic, minced
250 g button or brown mushrooms, sliced
350 g orzo
875 ml (3½ cups) vegetable stock
2.5 ml (½ tsp) dried thyme
2.5 ml (½ tsp) dried rosemary
40 g baby spinach
salt and freshly ground black pepper, to season
60 ml (¼ cup) fresh cream
100 g chorizo, sliced
finely grated parmesan, to serve

1.) Melt the butter in a deep saucepan over a medium heat. Add the shallots and soften for 3 minutes. Add the garlic and cook for another minute.

2.) Add the mushrooms and sauté for 5 minutes to soften. Add the orzo and toss everything together. Stir in the vegetable stock. Allow to simmer for 10 minutes or until the orzo is almost cooked, stirring regularly.

3.) Stir in the thyme, rosemary and spinach. Season with salt and pepper. Add the cream and chorizo. Allow to simmer for a further 2-4 minutes or until the orzo is al dente.

4.) Dish onto warmed plates, top with parmesan and serve.