Creamy orzo pasta with leeks and mushroom topping

Ingredients:

• 350 g orzo pasta
• 220 g of mushrooms, thinly sliced
• 3 tbsp. l. olive oil
• 1 large leek (white and light green parts only), sliced ​​and rinsed
• 2 cloves garlic, crushed
• 3 cups of milk
• 1.5 cups of a mixture of grated Italian cheeses: Fontina, Pecorino Romano and mozzarella (about 180 g)
• 150 g spinach (about 8 cups)
• Grated zest and juice of 1 lemon
• 2 tbsp. l. chopped parsley

Preparation:

1. Preheat the oven to 220°C (425°F). Toss the mushrooms with 2 tablespoons of olive oil, a pinch of salt, and a few grinds of black pepper on a baking sheet. Spread the mushrooms in a single layer. Bake, stirring halfway through, until golden brown around the edges, about 25 minutes. Let cool for a few minutes, then scrape them down with a spatula and transfer to a bowl.
2. Meanwhile, heat the remaining 1 tablespoon olive oil in a large saucepan or Dutch oven over medium-high heat. Add the leeks and garlic, season with salt and pepper, and cook until the leeks are tender, about 2 minutes. Add the orzo pasta, 2 cups water, milk, 1 teaspoon salt, and a few grinds of pepper. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until the pasta is al dente, 5 to 7 minutes.
3. Remove from heat and add the cheeses, spinach, lemon juice, and 1 tablespoon of parsley. Stir until the spinach wilts and the paste is combined with the melted cheese; add a little water if the mixture is too thick. Season with salt and pepper.
4. Toss the mushrooms with the lemon zest and the remaining 1 tablespoon of parsley. Divide the pasta among the bowls and top with the mushrooms.