Creamy Spinach Lemon Orzo

• servings: 6 servings
• active time: 5 minutes
• total time: 20 minutes

Ingredients

2 tablespoons unsalted butter

1 large shallot (finely chopped)

3 cloves garlic (finely chopped)

1 cup orzo

1/2 cup white cooking wine (optional)

2 cups vegetable stock

2 teaspoons fresh thyme

1/2 cup heavy cream

3 cups fresh spinach (substitute 1 cup frozen spinach)

1/2 cup parmesan cheese

1 tablespoon lemon juice

1 tablespoon lemon zest

1/4 cup fresh basil (sliced)

salt and pepper (to taste)

Directions

In a large skillet or cast iron, melt the butter over medium-high heat. Add in the shallot and garlic and cook for about 5 minutes, until soft and aromatic.

Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.

Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Stir in the fresh thyme and vegetable broth. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.

Then stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.

Garnish with more lemon zest and an extra sprinkle of parmesan!

Nutrition

• Serving Size: 1
• Calories: 237 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 4 g
• Trans Fat: 1 g
• Cholesterol: 38 mg
• Sodium: 455 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 7 g