One-Pot Creamy Sun-Dried Tomato Orzo

Ingredients

• 1 Tbsp Olive oil
• 1 Tbsp Oil from a jar of sun-dried tomatoes
• 1 Shallot, finely minced
• 4 cloves Garlic, minced
• 1/2 cup Sun-dried tomatoes in oil, chopped
• 1 tsp Italian seasoning
• 1/4 tsp Red pepper flakes
• 1 lb Uncooked orzo
• 1/4 cup Dry white wine, such as Pinot Grigio
• 4 cups Low-sodium chicken broth
• 1/2 cup Heavy cream
• 1/2 cup Grated Parmesan cheese
• 3 cups Fresh spinach
• 1, zested and juiced Lemon
• to taste Kosher salt and fresh black pepper
• 1/4 cup Fresh basil, for garnish

Steps

1. 1

   Combine both the olive oil and sun-dried tomato oil in a large skillet or Dutch oven over medium heat.

2. 2

   Once the oil is shimmering, add the minced shallot and cook for 2-3 minutes until it has softened.

3. 3

   Add the minced garlic, chopped sun-dried tomatoes, Italian seasoning, and red pepper flakes, stirring for one minute until fragrant.

4. 4

   Stir in the dry orzo, toasting it for 2 minutes while stirring constantly.

5. 5

   Pour the white wine into the pan to deglaze, making sure to scrape any browned bits from the pan's bottom as the wine reduces.

6. 6

   Add the chicken broth, raise the heat to bring the mixture to a boil, and then immediately reduce to a low simmer.

7. 7

   Cover and cook for 10-12 minutes, stirring every few minutes to prevent sticking, until the orzo is al dente and has absorbed most of the liquid.

8. 8

   Remove the pan from the heat and stir in the heavy cream, grated Parmesan, fresh spinach, and the lemon zest and juice.

9. 9

   Continue to stir until the sauce is creamy and the spinach has completely wilted.

10. 10

    Season with salt and pepper to your preference and serve immediately with a garnish of fresh basil.