This last family gathering in Seattle, we wanted to have some delicious salmon, and obviously, awesome side dishes! This recipe, heavy in lemon, pairs perfectly to cut the very rich Salmon. It’s awesome that it has a texture similar to risotto, without tons of cream and tons of stirring.
1 tablespoon extra-virgin olive oil
2 shallots, minced
2 garlic clove, minced
2 cups orzo
3/4 cup white wine
3 cups chicken or vegetable broth (may need to adjust with more)
4 cups baby spinach (or 1 box frozen, defrosted and drained)
1 lemon, zested and juiced
1/2 cup grated Parmesan cheese
Salt and Pepper
In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until translucent and fragrant, 1 to 2 minutes. Add the garlic and cook 1 minute more.
Add the orzo and stir to combine with the shallots and garlic. Add the white wine and bring to a simmer. Cook, stirring occasionally, until the wine has been mostly absorbed into the pasta, 3 to 4 minutes.
Add the broth gradually, about 1 cup at a time. Bring to a simmer, stirring occasionally, and cook until the orzo has absorbed the broth before stirring in the next cup. Continue until the orzo is completely tender, 12 to 15 minutes.
Stir in the spinach and let it wilt in the warm orzo. Stir in the lemon zest, lemon juice, and Parmesan cheese. Season with salt and pepper. Serve immediately.
Original Recipe: https://www.purewow.com/recipes/Lemon-and-Spinach-Orzotto