Name: Creamy Pesto Orzotto with Wilted Spinach
Prep time: 10 min
Cook time: 18 min
Total time: 28 min
Yield: 1 servings
Cuisine: European
Ingredients: 4 tbsp. unsalted butter; 4 garlic cloves, finely chopped; 1 1/2 c. dried orzo; 1/3 c. white wine; 1 Parmigiano-Reggiano rind (optional); 3 c. water; 1/2 tsp. crushed red pepper flakes; Kosher salt; 2 oz. Parmiggiano-Reggiano, finely grated (about 1 cup), plus more for topping; 3 oz. baby spinach (about 3 cups); 3/4 c. store-bought or homemade pesto; Fresh basil leaves, for serving (optional)

Directions

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1 Set a large skillet over medium heat and melt the butter. Stir in the finely chopped garlic and cook for about 1 minute, just until fragrant. Add the dried orzo and continue stirring for another 1 to 2 minutes, until the grains look lightly browned and smell toasted.

2 Pour in the white wine and keep stirring for about 1 minute, allowing the orzo to absorb it. Add the Parmigiano-Reggiano rind, if using, along with the water and crushed red pepper flakes, then season the mixture with 1 tsp. salt.

3 Raise the heat to medium-high and bring the liquid to a simmer. Once it is bubbling gently, lower the heat to medium-low, cover the skillet, and cook for 10 to 12 minutes, until the orzo is just tender.

4 Take off the cover and discard the rind. Stir the orzotto well, then mix in the finely grated Parmiggiano-Reggiano. Add the baby spinach and stir for 1 to 2 minutes, until the leaves have wilted into the creamy orzo.

5 Remove the skillet from the heat. Gently fold in the pesto until evenly distributed, then taste and add more salt only if needed.

6 Finish each serving with additional grated cheese and fresh basil leaves, if using.

Creamy Pesto Orzotto with Wilted Spinach

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