Creamy Tuscan Orzo
A delicious creamy Tuscan orzo dish made with sun-dried tomatoes and spinach.
Equipment
- Dutch Oven
Ingredients
- 2 Tbsp. unsalted butter
- 12 oz. orzo
- 4 cloves garlic, finely chopped
- 1 Tbsp. tomato paste
- 2 cups low-sodium vegetable or chicken broth
- 2 cups whole milk
- 1 cup thinly sliced sun-dried tomatoes
- ½ tsp. kosher salt (or more)
- ¼ tsp. freshly ground black pepper (or more)
- 4 oz. baby spinach (about 5 packed cups)
- 1 ½ oz. Parmesan, finely grated (about ¾ cup), plus more for serving
Instructions
- In a large Dutch oven or heavy pot over medium heat, melt butter. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add tomato paste and cook, stirring, until combined, about 1 minute. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
- Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted, about 2 minutes.
- Remove from heat and season with salt and pepper, if needed. Top with more Parmesan.
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 50gProtein: 15gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 500mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 2500IUVitamin C: 15mgCalcium: 250mgIron: 2mg
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