One-Pot Creamy Mushroom and Spinach Orzo

We all have nights when we come home after a not-so-great day and need to sit down to something as comforting as possible, as quickly as possible. This orzo is the answer. This is the creamiest, cheesiest orzo you can imagine, filled with tender mushrooms and baby spinach, that cooks up in a single pot in under 30 minutes. It also only requires a single utensil to eat, which means you can most definitely just grab a fork (or a spoon, for that matter) and take your bowl straight to the couch.

This one-pot pasta is as creamy as can be for a couple of reasons. First, the orzo is cooked in a mixture of chicken (or vegetable) broth and whole milk. The broth lends flavor, while the milk provides the richness you crave. Second, by stirring the orzo frequently as it cooks, you’re not only keeping it from sticking to the bottom of the pot, but you’re also forcing it to release some of its starches into the liquid, which helps to thicken it and transform it into a luxurious sauce. It’s a bit like stirring rice when making risotto, except this is both easier and faster.

Ingredients:

• 2 ounces Parmesan cheese, finely grated (about 1 cup), plus more for serving
• 2 cloves garlic
• 1 pound cremini mushrooms
• 2 tablespoons olive oil
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 pound dried orzo pasta (about 2 1/2 cups)
• 2 cups low-sodium chicken or vegetable broth
• 2 cups whole milk
• 4 cups packed baby spinach (about 4 ounces)