Creamy Orzo

• servings: 6 servings
• active time: 5 minutes
• total time: 25 minutes

Ingredients

2 tablespoons salted butter

1 tablespoon olive oil

1 large shallot, (minced)

2 cloves garlic, (minced)

1/2 teaspoon lemon zest

1 cup uncooked orzo pasta

2 1/2 cups vegetable or chicken broth

2 cups chopped fresh spinach

1/2 cup heavy cream

1/2 cup grated Parmesan cheese

Kosher salt and black pepper, (to taste)

Garnish: crushed red pepper flakes, basil, and extra Parmesan cheese, optional

Lemon wedges, (for serving, optional)

Directions

Melt the butter in a large pot over medium-high heat. Add the oil and shallot and sauté for 3 to 5 minutes or until softened.

Stir in the garlic, lemon zest, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.

Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed.

Stir in the spinach, heavy cream, and parmesan cheese. Stir until the spinach is wilted and the orzo is creamy. Season with salt and pepper, to taste.

Garnish with crushed red pepper flakes, basil, and extra Parmesan cheese, if desired. Serve warm. If you want a lemon kick, serve with lemon wedges for squeezing.

Nutrition

• Calories: 261 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 6 g
• Cholesterol: 40 mg
• Sodium: 583 mg
• Total Carbohydrate: 23 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 7 g