spinach artichoke creamy orzo
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Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
- 2 tablespoons olive oil
- 1 shallot minced
- 1 ½ cups dried orzo pasta
- ½ cup dry white wine substitute broth
- 3 cups low-sodium vegetable broth
- 1 can artichoke hearts roughly chopped
- ½ cup sun dried tomatoes roughly chopped
- ⅔ cup grated parmesan cheese
- 5 ounces baby spinach
- 1 lemon zest + juice
- 1 tablespoon unsalted butter
- kosher salt
- cracked black pepper
- Heat 2 tablespoon olive oil in a large, high-sided sauté pan, skillet or braiser oven over medium-high heat.
- Add 1 medium shallot and sauté until soft and fragrant. Add 1 1/2 cups orzo, season with a pinch of kosher salt and cracked black pepper, and cook, stirring occasionally, until lightly toasted, about 2 minutes.
- Add 1/2 cup dry white wine or chicken broth, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the liquid has evaporated and the pan is almost dry, about 1 minute.
- Slowly add 3 cups chicken broth and bring to a simmer over medium-high heat, cover and set a timer for 12 minutes.
- While the orzo cooks, chop 1 can artichoke hearts and ½ cup sun-dried tomatoes.
- Remove the lid and stir in the artichoke hearts and sun-dried tomatoes. Continue cooking until most of the liquid has reduced.
- Remove from the heat and stir in the ⅔ cup Parmesan cheese and 5 ounces baby spinach stirring just until spinach has wilted, about 1 to 2 minutes. Add the zest and juice of one lemon and 1 tablespoon butter and stir to combine. Taste and season with more salt and pepper if needed.
- Serve immediately topped with additional Parmesan, if desired.
- I serve this with a rotisserie chicken, my favorite side salad, and crusty bread.
- Pasta: The orzo can be swapped for spaghetti, ditalini, shells, or elbows.
- Protein: Saute in some cooked sausage if you’d like to add a boost of protein.
- Vegetarian: Use vegetable broth.
- Gluten-free: Swap the orzo for gluten free orzo or quinoa.
- Other: If your family doesn’t like artichokes or sundried tomatoes, you can swap those for frozen peas and/or fresh tomatoes. You can also swap the spinach for arugula.
WEEKEND PREP / MAKE AHEAD
- Chop shallot or onion in advance and store in airtight container.
- You can make the dish up until adding the fresh spinach and store in an airtight container.
- To finish prepping, add ¼ cup of broth or water (more if it feels too dry) to a hot skillet with the prepped orzo and finish the recipe.
Calories: 471kcal | Carbohydrates: 62g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 563mg | Potassium: 906mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3681IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 3mg