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Creamy Tuscan Orzo

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Ingredients:

2 Tbsp Unsalted Butter
16 oz Orzo
4 Garlic Cloves, minced
1 Tbsp Tomato Paste
2 Cups Low Sodium Vegetable Broth
2 Cups Whole Milk
1-1 1/2 Cups Sun-Dried Tomatoes, sliced
Salt
Pepper
4 oz Baby Spinach
1/4 Cup Grated Parmesan, plus more for topping

Directions:

  1. Melt the butter in a large pot over medium heat. Add the orzo and garlic and stir to coat. Cook, stirring occasionally, until the orzo is lightly toasted, and the garlic is fragrant, about 2-3 minutes.
  2. Add the tomato paste and stir until combined.
  3. Add the vegetable broth, milk, and sun-dried tomatoes, and stir to combine. Season with salt and pepper. Bring to a boil then reduce the heat to simmer, stirring frequently, until the liquid is mostly absorbed, and the orzo is cooked, about 10-12 minutes.
  4. Add the spinach, about a handful at a time, and stir to incorporate until wilted.
  5. Add the parmesan and stir to combine.
  6. Remove from the heat and serve. Garnish with additional parmesan. Enjoy!
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