Creamy Lemon-Spinach Orzo
Mise en place. The French term for everything in its place. It’s doing the prep work before you begin the cooking process. This recipe flows much better when your cheese is grated, spinach is chopped and lemon is zested. I think you get my drift.
Depending on the salt content of your chicken stock, the amount of salt needed will be adjusted. Salt according to your taste. I like kosher salt, but you can use sea salt or another variety.
Be sure to stir occasionally as the orzo cooks. You will cook it uncovered, and notice near the end of cooking time that you’ll need to stir more often, as less “loose” liquid is seen. Once the liquid is absorbed and has a creamy consistency, turn off the heat and add the cheese and spinach as directed in the recipe.
You could use vegetable stock in this recipe to make it vegetarian. I have not personally tried it, but the same amount (4 cups) can be substituted for a vegetarian dish.
Please, do not sub out the heavy cream; it is what gives the creamy consistency. Milk is much thinner and will not work in this recipe.
Use fresh spinach and chop it yourself. The frozen spinach taste will ruin this dish. Save the frozen for another recipe. Trust me. It’s worth it.
I know the recipe lists 6 servings, but, come on, it’s so good, it may really serve 3; you’ll want seconds!
Enjoy!
Creamy Lemon-Spinach Orzo
Ingredients
- 1 teaspoon extra-virgin olive oil, (lemon-infused if you can find it)
- 1 teaspoon unsalted butter
- 1 tablespoon garlic, minced
- 4 cups chicken stock, lower sodiumf
- 4 tablespoons lemon juice, fresh if possible
- 2 cups heavy cream
- 16 ounces orzo pasta
- freshly-cracked black pepper, to taste
- kosher salt, to taste
- 1 1/4 cups Parmesan cheese, grated
- 6 -ounces bag of spinach hardy stems removed, see Notes
- 1 - 2 teaspoons lemon zest, or to taste
Instructions
- Heat the oil and butter over medium heat in a large shallow skillet or pot. Add the garlic and stir for 30 seconds. Turn the heat down to low as needed so not to burn the garlic. It should become very fragrant.
- And the stock, lemon juice, heavy cream, and orzo. Stir and turn down the heat to low, a gentle simmer.
- Taste for salt and pepper, adjust as desired. (Don’t add too much salt, because your Parmesan cheese has its own salt content.)
- Simmer gently on low, uncovered, stirring occasionally, until the orzo is cooked and most of the liquid is absorbed, approximately 9 to 11 minutes.
- Turn off the heat. Add the Parmesan and stir to melt. Add the spinach and stir to wilt. Taste for salt and pepper and add as needed.
- Add the lemon zest and stir.
- Serve immediately. (The longer the pasta sits and cools, the less creamy it will be.)
0 Comments