Speedy Lemon Mushroom Orzo with Spinach and Crunchy Almonds

Instructions

1. 1

   Heat a large deep skillet or wide saucepan over medium-high heat. Add the sliced almonds and toast for 2 minutes, stirring often, until golden and fragrant. Transfer them to a plate.

2. 2

   In the same pan, add 15 ml (1 tbsp) olive oil and the butter. Once the butter melts, add the sliced mushrooms, chopped shallot, dried thyme, 1/2 teaspoon salt, and black pepper. Cook for 5 minutes, stirring occasionally, until the mushrooms are browned and the shallot is softened.

3. 3

   Add the chopped garlic and cook for 30 seconds more, just until fragrant. Stir in the dry orzo and cook for 1 minute so it gets well coated with the fat and flavors.

4. 4

   Pour in the hot vegetable broth, reduce to medium heat, and cook for 8 to 9 minutes, stirring often, until the orzo is tender and has absorbed most of the liquid.

5. 5

   Add the fresh spinach, lemon zest, 30 ml (2 tbsp) lemon juice, the remaining olive oil, and the grated Parmesan cheese. Stir for 1 to 2 minutes until the spinach wilts and the mixture becomes creamy. Taste and adjust with the remaining salt if needed.

6. 6

   Serve immediately, finishing with the toasted almonds on top and, if desired, a little extra Parmesan. If you want to keep the dish warm before serving, you can hold it for 2 to 3 minutes in a 200°F / 95°C oven in an oven-safe dish.