Spinach Artichoke Orzo
The key is to toast the orzo before adding the broth; that brief step gives the pasta a nutty backbone and keeps the finished skillet from tasting flat. I build the sauce directly in the pan with…
Ingredients
- 2 tablespoon olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 1/2 cups dry orzo
- 3 1/2 cups low-sodium vegetable broth
- 4 ounces cream cheese, cut into pieces
- 12 ounces marinated artichoke hearts, drained and chopped
- 5 ounces baby spinach
- 1/2 cup finely grated Parmesan cheese
- 1 tablespoons lemon juice
Instructions
- Heat the olive oil in a large deep skillet or sauté pan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring occasionally, until translucent and lightly golden at the edges.
- Stir in the garlic and cook for 30 seconds, just until fragrant. Add the dry orzo and toast for 2 minutes, stirring constantly, until the grains smell nutty and are lightly coated in oil.
- Pour in the vegetable broth and scrape the bottom of the pan to release the toasted bits. Bring to a gentle simmer, then cook uncovered for 10 to 12 minutes, stirring every 2 minutes so the orzo cooks evenly without sticking.
- When the orzo is nearly al dente and still looks slightly soupy, reduce the heat to low. Add the cream cheese in pieces and stir until completely melted into a smooth sauce.
- Fold in the artichokes and spinach in two additions, allowing each handful of spinach to wilt before adding the next. Cook for 2 to 3 minutes, until the greens are tender and the artichokes are heated through.
- Remove the pan from the heat and stir in the Parmesan and lemon juice. Taste and adjust the seasoning as needed, then let the orzo stand for 2 minutes; the residual heat will finish the pasta and tighten the sauce without another pan.
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