Mrs. Awesome comes up with some great ideas. Most of the time. I hold a standing order in the house to be right once a week. It’s usually something trivial, like a movie title, or an actor’s voice in a cartoon.
This time, however, I bowed down to her greatness. She had been surfing Pinterest and stumbled across a recipe. I do so enjoy pasta, and I’m not scared to whip up Chicken Parmesan. But when she asked me to make a Parmesan Orzo? I couldn’t resist.
So flavorful, you will once again call carbs your friend.
Creamy Spinach Parmesan Orzo
Serves 4 to 6 as a main dish, 8 as a side dish
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 pound orzo pasta (about 2 1/2 cups)
- 2 cups low-sodium chicken or vegetable broth
- 2 cups milk (I used 2% – what I had on hand)
- 2 cups packed baby spinach, coarsely chopped
- 1 cup freshly grated Parmesan cheese, plus more for serving
- 1 4 oz can chopped portobello mushrooms
- 1/4 tsp nutmeg
- Kosher salt
- Freshly ground black pepper
Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the onion and sauté until softened and fragrant, about 3 minutes. Add the garlic, nutmeg, and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.
Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook the pasta to al dente, stirring occasionally, until most of the liquid is absorbed and has formed a creamy sauce for the pasta, about 10 minutes or according to package instructions. (If the pasta isn’t completely cooked once this has happened, you can add another splash or two of broth to the pot and continue to simmer until it has.) Stir in the spinach, mushrooms, and Parmesan cheese until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional grated cheese if desired.
Adapted from a recipe on thekitchn.com