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Heat 2 tablespoons of olive oil in a hot pan over medium heat. Add 1 small chopped onion and sweat it until the raw taste goes out, about . Then, add 2 large cloves of chopped garlic and cook briefly, ensuring it doesn't burn.
Add 8 ounces of pre-sliced cremini mushrooms and 2 tablespoons of butter to the pan. Cook for about until the mushrooms soften, change color, and cook down.
Add 1 cup of orzo pasta to the pan and mix it well with the onion, garlic, mushroom, olive oil, and butter mixture. the orzo slightly. Then, add 2 stalks of chopped celery and mix.
Season the mixture with salt and freshly crushed black pepper to taste. Pour in 2 cups of vegetable broth, stirring slowly to combine all ingredients. Bring the mixture to a .
Cook the orzo for approximately , or until it is and has absorbed most of the vegetable broth, becoming starchy. Stir occasionally to prevent sticking.
Stir in 1 teaspoon of dried thyme to give the dish an earthy flavor. Add 2 cups of baby spinach leaves and mix, allowing them to wilt down for a couple of minutes, adding freshness to the pasta.
Once the spinach has wilted and the orzo is perfectly cooked, transfer the one-pot orzo pasta to a serving dish. Garnish generously with grated Parmesan cheese and serve immediately. Bon appétit!
No Onion?
No Garlic (fresh)?
No Butter?
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