Creamy Orzo with Sausage, Mushrooms, and Spinach

Are you into these one-pot meals that are popping up all over Pinterest?  I am.  One pot to cook, more importantly, means one pot to clean.  It’s called motivation, people.

I decided my one pot meal should be orzo based because it’s cuter than regular pasta.  Then I just picked some chicken sausage and random vegetables to throw in there to make it a full meal.  Here’s the step by step of it all:

In a large pot, over medium high heat, cook one clove of minced garlic in some olive oil for about a minute. Add 1/2 an onion (chopped) and cook for about 5 minutes until it’s nice and tender. Then add some sliced button mushrooms and sliced chicken sausage and cook for about two minutes, til the mushrooms look like they’ve gotten a little action.

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Add 3/4 c. orzo, toast for a hot second, and then add 1 c. chicken stock.  Bring to a boil, then turn down the heat to low, cover, and cook for 10 minutes.  Once the liquid is absorbed, add a splash of half and half (that’s what I had in the fridge – any kind of milk or cream will do – you need only the tiniest bit so just use what you already have) and a small handful of parm.  This is also the time to toss in some fresh spinach and let it wilt.

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The more spinach you add, the more well rounded the meal. It wilts up so keep tossing it in there (I would actually add more next time)
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Topped with a little extra parm just because

You really don’t need much cream or cheese because the starch released from the orzo while it cooks makes it nice and creamy so keep your healthy hat on and only add a little bit.  Just make sure you stir it a little bit while it’s cooking; otherwise, you’ll be left with a thin layer of orzo stuck to the bottom of the pot.  Oops.  Other than that, I’m telling you this is so so good and only takes about 20 minutes to prepare.