Lemon-Parmesan Orzo with Wilted Spinach
Orzo toasted in butter until nutty, then simmered pilaf-style in broth with lemon and Parmesan — a fast side for whatever's on the other burner.
- Serves
- 4
- Prep
- 5 min
- Cook
- 15 min
- Written
Method
-
Melt the butter with the olive oil in a large skillet over medium heat.
-
Add the orzo and toast, stirring often, until golden brown and smelling nutty, 3 to 4 minutes.
-
Add the garlic and cook until fragrant, about 30 seconds.
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Pour in the broth, bring to a simmer, cover, and cook until the orzo is tender and the liquid is absorbed, about 10 minutes.
-
Stir in the spinach and cook, uncovered, until just wilted, about 1 minute.
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Off the heat, stir in the lemon zest, lemon juice, and Parmesan. Season with salt and pepper.
Notes
Toast the orzo dry in the fat before any liquid goes in — that’s what gets you the nutty flavor instead of just soft starch. Skip it and the dish tastes like plain boiled pasta no matter how much lemon and Parmesan you add at the end.
Swap the spinach for a cup of frozen peas stirred in with the cheese, no cooking needed beyond thawing. This sits well next to anything you’d normally serve over rice — a simple seared chicken breast or pan-fried fish both work.