Sunday, January 11, 2015

Lemon and Spinach Orzotto

Hello risotto lovers! Try this hassle free orzotto which has a similar texture to risotto. It cooks similarly to risotto, but takes less time.  I found this recipe at a really awesome site called Purewow. I'm glad I did!

I've copied and pasted the recipe below directly from the site simply because I wouldn't change a darn thing! I thoroughly enjoyed it served with seasoned chicken though!

1 T olive oil
3 shallots, minced
1 garlic clove, minced
1½ cups orzo
½ cup white wine
3 cups chicken or vegetable broth
4 cups baby spinach
1 lemon, zested and juiced
3 tablespoons unsalted butter
⅓ cup grated Parmesan cheese
Salt and freshly ground black pepper


1. In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until translucent and fragrant, 1 to 2 minutes. Add the garlic and cook until fragrant, 1 minute more.
2. Add the orzo and stir to combine with the shallots and garlic. Add the white wine and bring to a simmer. Cook, stirring occasionally, until the wine has been mostly absorbed into the pasta, 3 to 4 minutes.
3. Add the broth gradually, about 1 cup at a time. Bring to a simmer, stirring occasionally, and cook until the orzo has absorbed the broth before stirring in the next cup. Continue until the orzo is completely tender, 12 to 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 with salt and pepper. Serve immediately.
Note: To reheat leftovers, add a little broth or water and microwave for 1 to 2 minutes, pausing to stir once or twice.

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