Orzo with baby spinach & lemon

Amazing how super simple this is to make. It’s a zesty dish that will delight your taste buds.

INGREDIENTS For 4 servings

1 tablespoon extra-virgin olive oil
3 shallots, smallish, minced, or 1 large shallot, minced
1 medium sized garlic clove, minced
1½ cups orzo
½ cup white wine
3 cups chicken broth
3-4 cups baby spinach
1 lemon, zested and juiced
2 tablespoons unsalted butter
⅓ cup grated Parmesan cheese
Salt and freshly ground black pepper.

DIRECTIONS

1. Heat the olive oil over medium heat. Add the minced shallots and sauté until translucent and fragrant, 3 to 5 minutes. Add the garlic and cook until fragrant, about 1 minute more.
2. Stir the uncooked orzo into the shallot and garlic mix. Add the white wine and bring to a simmer. Cook, while stirring, until the wine has been absorbed into the pasta.
3. Add the broth to the orzo mix, about 1 cup at a time. Bring to a simmer, Cook until the orzo has absorbed the added broth before stirring in the next cup. Continue until the orzo is completely tender. It takes about 15 minutes.
4. Stir in the spinach and let it wilt in the warm orzo. Stir in the lemon zest, lemon juice, butter and Parmesan cheese. Season the orzo with salt and pepper to taste. Serve sprinkled with parmesan.

Note:

• If you use frozen spinach, add it along with the broth so it has a chance to defrost.
• To reheat leftovers, add a little broth 
• Orzo, for those who haven’t tried it before, is shaped like a large grain ofrice. It can be boiled in Italian soups & can also be lightly fried, to resemble risotto.