Ingredients
Method
- Heat the olive oil and butter in a large pot or Dutch oven over medium-high heat. Add the chopped onion and sauté for 3–4 minutes until softened and translucent.
- Stir in the minced garlic, dried oregano, sun-dried tomatoes, lemon juice, Dijon mustard, and uncooked orzo. Cook for 2–3 minutes, stirring frequently, to toast the orzo and blend the flavors.
- Pour in the chicken broth and heavy cream. Bring to a steady bubble, then reduce the heat to medium or medium-low so it simmers gently (not a rapid boil). Cook uncovered for about 10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Remove the pot from the heat. Stir in the grated Parmesan, fresh spinach, and chopped basil. Cover the pot and let it sit for 2–3 minutes until the spinach wilts and the sauce thickens to your liking. Season with salt and pepper as needed. Serve warm.
Nutrition
Notes
For a vegetarian version, use vegetable broth instead of chicken broth.
If the orzo absorbs too much liquid before it's fully cooked, add an extra 1/4 to 1/2 cup of broth and continue simmering.
Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat with a splash of broth or milk to loosen the sauce.
To make this dairy-free, substitute the butter with olive oil, use full-fat canned coconut milk instead of cream, and skip the Parmesan (or use a vegan alternative).
Feel free to add a pinch of red pepper flakes for a touch of heat.
This dish pairs beautifully with a crisp green salad or crusty sourdough bread.
For a heartier main, stir in cooked chicken or shrimp at the end.