Although “orzo” in Italy is actually barley, Lemon and Spinach Orzo is a pasta dish that resembles risotto. It is quicker and less labor intensive than risotto. The texture of this dish is creamy like a risotto but it comes together easily.
The best part is that you don’t have to stand over the stove, stirring constantly, and slowly adding the hot liquid to get the creamy delicious texture of risotto. The Lemon and Spinach Orzo complimented the Sea Trout Piccata perfectly.
Lemon and Spinach Orzo
- 3/4 cup diced onion
- 1 Tbsp. olive oil
- 1 Tbsp. minced fresh garlic
- 1 cup dry orzo pasta
- 1 cup low-sodium chicken broth hot
- 1 cup water hot
- 3 cups fresh baby spinach
- 2 Tbsp. minced lemon zest
- 1 Tbsp. unsalted butter
- 1 tsp. each sea salt and freshly ground black pepper
- 1/2 tsp. freshly grated nutmeg
- sauté onion in olive oil in a saucepan over medium-high heat until softened, 3-5 minutes, Add garlic; cook until fragrant, 1 minute.
- Add orzo and stir to coat with oil; cook 1-2 minutes. Stir in broth and water, stirring often until liquid is absorbed and orzo is cooked, 9-10 minutes.
- Off heat, stir in spinach, zest, butter, salt, pepper, and nutmeg until spinach wilts.
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