Step-by-Step Instructions

1. 1.Sauté Onion and Garlic

   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 2-3 minutes. Then, add 2 large cloves of chopped garlic and cook briefly, ensuring it doesn't burn.

2. 2.Cook Mushrooms

   Add 8 ounces of pre-sliced cremini mushrooms and 2 tablespoons of butter to the pan. Cook for about 2-3 minutes until the mushrooms soften, change color, and cook down.

3. 3.Toast Orzo and Add Celery

   Add 1 cup of orzo pasta to the pan and mix it well with the onion, garlic, mushroom, olive oil, and butter mixture. Toast the orzo slightly. Then, add 2 stalks of chopped celery and mix.

4. 4.Season and Add Broth

   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 simmer.

5. 5.Cook Orzo to Al Dente

   Cook the orzo for approximately 9 minutes, or until it is al dente and has absorbed most of the vegetable broth, becoming starchy. Stir occasionally to prevent sticking.

6. 6.Add Herbs and Spinach

   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.

7. 7.Serve

   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!