Ingredients
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 10 oz Cremini Mushrooms, chopped
- 1 cup Anna Orzo, uncooked
- 3 cloves Garlic, minced
- 2 Shallot, finely chopped
- 1 cup Milk
- 4 oz Goat Cheese
- ½ cup Parmesan Cheese, grated
- 2 cups Baby Spinach
- 1 can Cento Cannellini Beans (15.5 oz), rinsed and drained
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
- 4 cups Cento Organic Vegetable Stock
Directions
In a large pot, heat olive oil and sauté mushrooms until golden brown. Add orzo, toast for a few minutes, then stir in garlic, shallots. Pour in vegetable broth, simmer, and cook until orzo is tender. Remove from heat, mix in milk, goat and Parmesan cheese. Return to low heat, add spinach and white kidney beans. Cook briefly, season with salt and pepper, and adjust the consistency with milk if needed. Serve with extra Parmesan and fresh herbs if desired. Serves 4-6.
