Creamy White Bean and Parmesan Mushroom Orzo Recipe
A one pot easy orzo recipe that comes together in about 45 minutes. This creamy vegetarian recipe features orzo and mushrooms, white beans, parmesan, goat cheese and your choice of kale or spinach! A fabulous dinner that’s easy to make._________________*See notes if using spinach instead of kale.
Servings 5 - 6 Servings
Calories 411kcal
Ingredients
- 8 oz (225g) Kale curly or red Russian, stems removed, about one bunch (see notes if spinach is preferred)
- 1 1/2 Tbs Olive Oil
- 16 oz (455g) Cremini Mushrooms stems removed and diced medium
- 1 1/4 C (235g) Orzo Pasta
- 2 C (470g) Vegetable Broth
- 1/3 C (35g) Shallot diced small, about one small shallot
- 2 T Minced Garlic about 4 medium cloves chopped fine
- 1/2 C (100g) Dry Vermouth or dry white wine
- 3/4 C (175g) Milk divided. I use homemade cashew milk, but whole milk or other plant milk may be used
- 1 tsp Fine Sea Salt
- 1/2 C (65g) Grated Parmesan Cheese + more for serving
- 3 oz (85g) Goat Cheese
- 15 oz (425g) Cooked Cannellini Beans from a can, drained and rinsed.
- Fresh Basil or Parsley optional for serving
Instructions
- Put a 4 quart Dutch oven or nonstick pot of water on to bring to a boil. Once boiling, plunge the kale into the water using tongs. Cook the kale for 2 minutes (no need to bring the water to a boil again). Drain, and allow the kale cool. Once the kale is cool, press/squeeze out as much water as possible and chop into bite size pieces. Set aside.
- Using the same Dutch oven, wipe it dry and add 1 1/2 Tbs olive oil. Once shimmering add the diced mushrooms. Turn heat to medium high. Stir once, then allow to set stirring occasionally so the mushrooms have an opportunity to sear, for about 10 minutes or until golden brown.
- Turn the heat down to medium low. Stir in the orzo and toast, stirring frequently, for about 3 minutes or until the orzo is slightly golden.
- To the orzo mushroom mixture, add the garlic and shallots. Stir for about 30 seconds, then deglaze the pan with wine. It will steam and sizzle and cook off quick. Pour in the veggie broth, stir, bring to a simmer. Lid the pot and cook on low for 9-11 minutes or until the broth is absorbed and the pasta is tender. The pasta will stick a bit at this point, so using a wooden spoon, scrape when you stir.
- Remove the pot from the heat. Stir in 1/2 C of the milk, goat and parmesan cheese. Allow to melt. Return pot to heat on low and stir in kale (spinach in two batches if using) pressing it with the spoon so that it separates. Fold in the beans. Place the lid back on the pot and cook on low for between 5-8 minutes, just until the beans are warmed through. Taste for salt adjustment and add in a 4-6 twists of fresh ground pepper.Stir in a splash or two of the remaining milk if needed to thin.
- Share warm with fresh ground pepper and extra parmesan for sprinkling. Garnish with fresh basil or parsley.
To Store:
- Store in a lidded container in the fridge for up to three days. This recipe freezes with ease. Simply cool completely and store in a lidded storage container in the freezer for up to two weeks. Thaw in the fridge overnight. Rewarm on stovetop with a splash or milk or water to bring it together.
Notes
*If including spinach rather than kale, you'll need about 3C (about 90g) of baby spinach. Add it in two batches just before folding in the beans. You can also opt for one package, 10oz, of frozen spinach, thawed and squeezed of its liquid.
Parmesan Cheese: Look for vegetarian friendly Parmesan cheese (one that does not use rennet in production). BelGioioso, Organic Valley and Stella are vegetarian friendly. For more information, check directly with your preferred cheese maker.
Nutrition
Calories: 411kcal | Carbohydrates: 55g | Protein: 21g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 17mg | Sodium: 1291mg | Potassium: 795mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4995IU | Vitamin C: 57mg | Calcium: 290mg | Iron: 4mg