Tuscan Creamy Orzo

 

2 tablespoons (30g) butter

12 ounces (340g) orzo

4 garlic cloves, finely sliced

1 tablespoon (14g) tomato paste

2 cups (480ml) chicken or vegetable broth

2 cups (480ml) whole milk

1 1/2 cups (81g) dried tomatoes, cut in thin slices

1 teaspoon salt

pepper to taste

4 ounces (120g) fresh baby spinach leaves

1 cup (100g) freshly grated parmesan cheese

1. melt the butter in a large dutch oven or heavy bottom pot. Add garlic and orzo and cook stirring until garlic is fragrant and orzo is lightly roasted. Be sure not to brown the garlic too much

2. add tomato paste and stir until well combined. Pour in broth and milk. Add dried tomatoes, salt and pepper, and bring to a boil. Reduce heat to medium low-low and stirring frequently, simmer until liquid is mostly absorbed and orzo is al dente

3. add spinach and stir until spinach has wilted. Add parmesan and check for seasoning

Serve on its one, as a side dish or add for example shrimp or chicken