Orzo cooked risotto-style in stock with garlic, tomatoes and spinach, finished with parmesan and lemon. This pesto version is finished with fresh basil and pine nuts. Ready in about 30 minutes.
Prep 10 min Cook 20 min Serves 4 Easy
Ingredients
🥬Spinach2 cups
🧅Onion1, chopped
🧄Garlic3 cloves
🌿Fresh Basil1 cup
🫙Olive Oil1 tbsp
🧀Parmesan Cheese1/2 cup
🫙Vegetable Stock3 cups
🍅Cherry Tomatoes1 cup
🫙Pine Nuts2 tbsp
🌾Orzo Pasta1 1/2 cups
Optional extras
🍋Lemon1/2
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
Blend basil, pine nuts, parmesan and olive oil into a quick pesto and spoon it over.
Chef's tip
Stir often, as the orzo releases starch that makes it creamy.
