Orzotto with mushrooms, spinach and pesto

Andreas Kavazis


Preparation Time:

15 min

Cooking Time:

30 min


6 servings

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Made with

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Al Pesto


  • 1 pack MITSIDES Orzo (500g)
  • 5 Tbsp olive oil
  • 1 medium onion, finely chopped
  • 6-7 mushrooms, sliced
  • 2 bunches spinach, roughly chopped
  • ⅓ cup white wine
  • 2-3 tsp MITSIDES Pesto Sauce
  • ½ cup fresh cream
  • Salt and pepper


Heat 2 tablespoons of olive oil in a saucepan and add the orzo. Sautee for a couple of minutes. Add plenty of boiling water and cook the orzo according to the pack instructions, until al dente. In the meantime, in large frying pan, heat the rest of the olive oil and add the onion and mushrooms. Cook for a couple of minutes and then add the spinach. Cover the pan and let it cook for 2 minutes. Uncover and add the white wine. When it has evaporated, add the pesto and cream. Add salt and pepper and mix in the cooked orzo. Cook for another 2-3 minutes and serve. 

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