Tuscan Orzo

Name: Tuscan Orzo
Total time: 30 min
Yield: Serves 4
Ingredients: 1 1/2 cups orzo; 2 tbsp unsalted butter; 2 tbsp olive oil; 1 small shallot, finely diced; 3 cloves garlic, minced; 1/3 cup sun-dried tomatoes, chopped (drained); 1 can cannellini beans (drained and rinsed); 1/2 cup dry white wine; 3 cups vegetable stock, warmed; 1/3 cup heavy cream; 1/2 cup parmesan, finely grated (plus more to finish); 3 cups baby spinach; 1 lemon, zest and juice; to taste sea salt and black pepper

Serves 4
30 min

Toasted orzo, sun-dried tomatoes, and a slow lean into cream and parmesan. A quiet bowl that builds itself.

Ingredients

1 1/2 cupsorzo
2 tbspunsalted butter
2 tbspolive oil
1 smallshallot, finely diced
3 clovesgarlic, minced
1/3 cupsun-dried tomatoes, chopped drained
1 cancannellini beans drained and rinsed
1/2 cupdry white wine
3 cupsvegetable stock, warmed
1/3 cupheavy cream
1/2 cupparmesan, finely grated plus more to finish
3 cupsbaby spinach
1lemon, zest and juice
to tastesea salt and black pepper

Steps

01
Toast orzo in butter and oil over medium until lightly golden. Set aside.
02
Soften shallot and garlic. Add sun-dried tomatoes and beans.
03
Deglaze with white wine. Reduce by half.
04
Stir orzo back in with stock. Simmer until tender.
05
Finish with cream, parmesan, spinach, and lemon zest.

By JORDAN HESS