Creamy Tuscan Orzo

This creamy Tuscan orzo recipe is a one pot pasta that’s incredibly flavorful, comforting, and makes an amazing side dish or meatless main course.

Ingredients:
1 T olive oil
2 T butter
1/2 medium onion chopped
4 cloves garlic minced
1/4 t Italian seasoning
1/4 cup sun-dried tomatoes see note
1 T lemon juice
1 t Dijon mustard
1 cup uncooked orzo pasta
2 cups chicken or vegetable broth
1 cup heavy/whipping cream
1/2 cup freshly grated parmesan cheese
2 cups (packed) fresh baby spinach
1/4 cup (loosely packed) fresh basil torn
Salt & pepper to taste

Instructions:
Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes. Add the garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavors. Add the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes (uncovered), stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). It should steadily bubble (not furiously boil), and you don’t want the liquid to cook off too much before the pasta is done. Take the pot off the heat, and stir in the parmesan, spinach, and basil. Cover the pot for a few minutes until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there’s too much liquid, just wait a little bit longer. Season with salt & pepper as needed.

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