I’ve said it before, and I’ll say it again–Give me any recipe with minimal dishes to clean! So I’m always trying to create as many one pot meals as possible. I had these ingredients on hand, so I decided to give it a shot. The result was delicious, and I’ve been dreaming of the leftovers!

Ingredients:

• 1 tbsp. olive oil
• 1 8 oz carton sliced mushrooms
• 3 tbsp. butter
• 3 minced garlic gloves (aprox 3 tbsp.)
• 1 tbsp. onion powder
• 3 tbsp. flour
• 1 1/2 cups milk of choice (I used almond.)
• 3 cups vegetable broth
• 1 box risoni (I used Trader Joe’s, and you can also use orzo instead.)
• 1/2 tsp salt
• 1/4 tsp pepper
• 3/4 cup grated parmesan cheese
• 1 bag baby spinach
• Optional toppings: grated parmesan, parsley

Instructions:

• Heat the olive oil over high heat in a non-stick pan.
• Add mushrooms and cook until softened (3-5 minutes), remove from pan, and set aside.
• Lower the heat to medium and melt the butter in the pan.  Add garlic, onion powder, and flour and stir together into paste.
• Add the milk and broth and whisk together.
• Increase heat to medium-high, add the risoni, salt, and pepper.
• Stir, put on lid, and bring to a simmer.
• Leave to cook for 8-10 minutes or until the risoni is cooked and is still saucy.
• Remove the pan from the stove.
• Stir in the parmesan, spinach, and mushrooms.
• Serve immediately.

Enjoy!

XOXO,

Molly B.