I love risotto but I don't always have the time (okay, the patience) to stand at the pot and continuously stir and add in warm stock and stir and stir and stir. Okay, you get it, risotto is a pain. Orzo has become my go to quickie risotto cheat. It can develop the creaminess that you can get from a risotto but none of the hassle. I usually go in the direction of a cheesy orzo but since it's still summer and I had a bag of spinach that was about to wilt, I decided to lighten and brighten and go lemon & spinach.
If you like this one, make sure you check out my Parmesan Chicken & Orzo (One Pot Meal).
Ingredients:
2 C water or vegetable/chicken stock or broth
1.5 C orzo
1.5 C orzo
1 C white wine (or vegetable stock/broth)
2 T butter
2 boneless skinless chicken breasts or 3 thighs, cubed
2 T olive oil
1 t sea salt
1 lemon, zested and juiced
2 cloves garlic, minced
⅛ teaspoon freshly ground black pepper
2 C fresh baby spinach
Directions:
In a skillet, heat oil over medium heat, add chicken and brown (about 5 minutes). Set aside.
Meanwhile, in a high sided skillet, melt 1 T butter over medium heat. Add garlic. Cook just until fragrant (1 minute). Stir in orzo, being sure to get it coated in butter. Toast orzo about 2-3 minutes. Add wine. Allow to reduce by half.
Add stock, lemon zest, lemon juice, salt and pepper. Bring to a boil.
Reduce heat to medium/low. Stir in fresh spinach until it wilts in. Cook until pasta is just about done. Add chicken to orzo mixture. Continue to cook until chicken is no longer pink and orzo is done. Stir in remaining T of butter.
Julie @ This Gal Cooks says
Great recipe! You're right - risotto can be such a pain to make, especially when you don't feel like standing over the stove!
Thanks for sharing at Marvelous Mondays! Pinned!
Lauren Smisko says
This sounds so good! I love risotto but it is kind of time consuming. I'll have to give this a try. I'm stopping by from Frugal Foodie Mama (Oatmeal Fig Butter Cookies).
Lauren @ imperfectandfabulous.blogspot.com