Ingredients
Base Ingredients
- 2 tsp unsalted butter
- 2 cloves garlic, minced
- 1 large shallot (about 1/4 cup minced)
Liquids
- 2 cups broth (chicken or vegetable)
- 1 cup milk
Seasonings
- 1/4 tsp garlic powder
- 1/4 tsp sea salt
- 1/4 tsp black pepper
Pasta and Cheese
- 1 cup dry orzo pasta
- 3/4 cup freshly grated Parmesan cheese
Vegetables
- 2 cups chopped fresh spinach
Instructions
- Sauté Shallots and Garlic: Melt the butter in a large, deep pan over medium-high heat. Add the minced shallot and cook until tender. Add the minced garlic toward the end and sauté briefly to avoid burning, adding more butter if necessary.
- Add Liquids and Seasonings: Pour in the milk and broth, then add the sea salt, black pepper, and garlic powder. Whisk everything together to deglaze the pan and combine flavors.
- Cook the Orzo: Add the dry orzo to the pan and stir. Increase heat to medium and let the mixture come to a vigorous boil. Once boiling, reduce heat to low and simmer, stirring occasionally, until the orzo is al dente, about 10 minutes.
- Finish with Cheese and Spinach: Remove the pan from heat when the orzo is cooked to your liking. The sauce will be thin but will thicken as it cools. Stir in the freshly grated Parmesan cheese and chopped spinach until the spinach wilts and the cheese melts into the sauce.
- Season and Serve: Adjust seasoning to taste, adding more salt, pepper, or Parmesan if desired. Serve immediately while hot, garnished with extra cheese if preferred.
Notes
- Use chicken broth for a richer flavor or vegetable broth to keep it vegetarian.
- Add extra butter if you prefer a creamier texture while sautéing.
- Be sure to stir frequently during simmering to prevent the orzo from sticking to the pan.
- Fresh spinach can be substituted with kale or other leafy greens.
- For a dairy-free version, substitute milk and Parmesan with plant-based alternatives.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
