Made with Ahara Brown Butter Ghee.
In a saucepan, cook the pancetta for 3 minutes on high. Toss in slices of shiitake mushroom and a teaspoon of brown butter. Sauté for another 3 minutes or until pancetta is fully cooked. Remove and set aside in a bowl.
In the same saucepan add 1 tablespoon brown butter and a few cloves of minced garlic. When the garlic begins to become golden brown, add 1 tablespoon of flour and cook for 1 minute.
Slowly whisk in 2 cups vegetable broth and ½ cup milk, then bring to a boil, add in 1 cup of orzo and cook for 9 minutes.
Just before serving, toss in spinach and mix. Top with mushrooms, pancetta, shaved parmesan & fresh parsley.
Recipe written & shot by @salimaskitchen
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