Pepper And Spinach Orzo

• 2 tbsp vegetable or olive oil
• 3 None large portobello mushrooms, thickly sliced
• 1 clove garlic, minced
• 5 cups chicken stock
• 7 oz orzo
• 3.5 oz chargrilled marinated peppers, sliced
• 3.5 oz baby spinach
• 5 oz fresh ricotta cheese
• 3 tbsp fresh flat-leaf parsley leaves, chopped
• 1 tbsp lemon zest

1. Heat oil in a large saucepan over medium heat. Add mushrooms and cook, stirring, for 8 mins, or until tender. Add garlic and stock. Bring to a boil then add orzo. Reduce heat and simmer, stirring occasionally, for 10-12 mins, or until orzo is al dente and liquid is almost absorbed.
2. Add peppers and spinach. Cook for 2 mins, or until spinach wilts. Remove from heat and let stand for 2 mins. Add 1/2 the ricotta, parsley and lemon zest. Distribute between serving bowls and sprinkle with remaining ricotta, parsley and lemon zest.

vegetable, portobello mushrooms, clove garlic, chicken stock, orzo, peppers, baby spinach, ricotta cheese, parsley, lemon zest

Taken from recipes-plus.com/api/v2.0/recipes/30651 (may not work)