Ground beef, orzo, spinach, and Parmesan blend in a creamy, aromatic skillet for ultimate comfort and flavor.
# Components:
→ Meat & Protein
01 - 1 pound lean ground beef
02 - 1 tablespoon olive oil
→ Vegetables & Aromatics
03 - 1 small yellow onion, finely diced
04 - 2 cloves garlic, minced
05 - 1 cup cremini or white mushrooms, sliced
06 - 1 cup baby spinach, roughly chopped
→ Grains & Dairy
07 - 1 cup orzo pasta
08 - 2 cups low-sodium beef broth
09 - 1 cup whole milk
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/2 cup heavy cream
→ Seasonings
12 - 1 teaspoon dried Italian herbs
13 - 1/2 teaspoon paprika
14 - 1/2 teaspoon salt
15 - 1/4 teaspoon black pepper
16 - Pinch of red pepper flakes (optional)
→ Garnish
17 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Heat olive oil in a large skillet over medium heat. Add the lean ground beef and cook, breaking it apart with a spoon, until fully browned and cooked through, about 5 minutes. Drain excess fat if needed.
02 - Add diced onion and sliced mushrooms to the skillet. Sauté until vegetables are softened, approximately 4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Sprinkle in dried Italian herbs, paprika, salt, black pepper, and a pinch of red pepper flakes if desired. Stir well to evenly incorporate the seasonings.
04 - Stir in the orzo pasta, coating it with the beef and vegetable mixture.
05 - Add the beef broth and whole milk. Bring to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed, about 10 minutes.
06 - Stir in chopped baby spinach and cook for about 1 minute, until wilted.
07 - Lower the heat to the lowest setting. Add heavy cream and grated Parmesan cheese, stirring until the sauce is creamy and the cheese is fully melted. Taste and adjust seasoning as needed.
08 - Remove from heat. Sprinkle with fresh chopped parsley and serve immediately.
