Directions
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are tender and browned, about 5-7 minutes.
Add the orzo to the skillet and stir to coat it in the oil and mushroom mixture.
Pour in the vegetable broth and bring to a simmer. Cook, stirring occasionally, until the orzo is tender and has absorbed most of the liquid, about 10-12 minutes.
Stir in the fresh spinach and cook until wilted, about 2 minutes.
Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
Serve warm, garnished with additional Parmesan if desired.
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UNE RECETTE POUR LES POÊLES MOUSSEUX
