Ingredients:

  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1 small yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 1.5 cups uncooked orzo pasta
  • 3 cups low-sodium chicken broth
  • 0.5 cup heavy cream
  • 0.25 tsp black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the butter and olive oil over medium heat until the butter is foaming.
  2. Add the diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in the minced garlic and dry orzo. Stir constantly for 2-3 minutes until the orzo smells nutty and takes on a light golden-brown hue.
  4. Pour in the chicken broth and add the salt and pepper.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low.
  6. Simmer uncovered for 10-12 minutes, stirring occasionally, until the orzo has absorbed most of the liquid and is tender but still has a slight bite.
  7. Stir in the heavy cream and grated Parmesan cheese. Stir vigorously for 1-2 minutes until the sauce becomes glossy and thick.
  8. Fold in the fresh baby spinach and stir for about 60 seconds until wilted.
  9. Remove from heat and stir in the lemon juice and fresh parsley.