Orzo cooked risotto-style in stock with garlic, tomatoes and spinach, finished with parmesan and lemon. This herby version is finished with fresh herbs. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
🥬Spinach2 cups
🧅Onion1, chopped
🧄Garlic3 cloves
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup
🫙Vegetable Stock3 cups
🍅Cherry Tomatoes1 cup
🌾Orzo Pasta1 1/2 cups
Optional extras
🍋Lemon1/2
🌿Fresh Herbs1/4 cup, chopped
Instructions
1
Sauté onion and garlic in olive oil, then toast the orzo 1 minute.
2
Add stock and tomatoes and simmer, stirring often, 10–12 minutes until creamy.
3
Stir in spinach, parmesan and lemon; season and serve.
4
Scatter over plenty of fresh herbs.
Chef's tip
Stir often, as the orzo releases starch that makes it creamy.
