Lemon and Spinach Orzo
An easy way to make a quick risotto. The orzo pasta makes this dish super creamy and the spinach and seasonings make it a great side for any meal.
- 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.
Calories: 171kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 519mg | Potassium: 267mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2200IU | Vitamin C: 19.2mg | Calcium: 49mg | Iron: 1.5mg