1 (10 oz) box frozen spinach, thawed, excess water squeezed out
Instructions
Heat the olive oil in a large non stick pan over medium heat. Once hot, add the mushrooms and cook until softened, about 3-4 minutes. Remove from the pan and set aside.
Return the skillet to stove top and melt the butter. Add onion, and sauté until the onion becomes translucent, about 3-4 minutes. Add garlic and cook for 30-60 seconds, or until fragrant.
Add the flour, and stir constantly for 1 minute. Add the milk and chicken broth and whisk well. Increase heat to medium-high. Once simmering, add the orzo, salt, and pepper; bring to a summer.
Reduce heat to low, cover with a lid and cook for 8-10 minutes or until orzo is al dente. Stir in Parmesan and spinach, along with the mushrooms. Cook 1-2 minutes and serve hot.