Dinner
Creamy Pesto Orzotto with Spinach
Orzo cooks risotto-style with a Parmesan rind and folds into spinach and pesto at the end.
- Yield
- 4 servings
- Cuisine
- Italian-inspired
Serving ideas
Top with more cheese and optional basil.
Ingredients
See the ingredient checklist
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 1/2 cups orzo
- 1/3 cup dry white wine
- 1 Parmigiano-Reggiano rind, optional
- 1/2 tsp red pepper flakes
- 3 cups water
- 1 tsp kosher salt, plus more as needed
- 2 oz finely grated Parmigiano-Reggiano, about 1 cup, plus extra to serve
- 3 oz baby spinach
- 3/4 cup pesto
- fresh basil leaves, optional
Before you cook
Toast the orzo briefly for a nuttier flavor.
How to make Creamy Pesto Orzotto with Spinach
Melt butter in a large skillet over medium. Cook garlic for 1 minute, then stir in orzo and toast 1 to 2 minutes. Add the wine and stir until absorbed.
Add optional rind, pepper flakes, water and salt. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook 10 to 12 minutes, until the orzo is tender.
Remove the rind and stir in grated cheese. Add spinach and stir until wilted. Remove from heat, fold in the pesto and adjust the salt.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Creamy Pesto Orzotto with Spinach
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Ingredients
4 tbsp unsalted butter- 4 cloves garlic, minced
- 1 ½ cups orzo
- ⅓ cup dry white wine
- 1 Parmigiano-Reggiano rind optional
- ½ tsp red pepper flakes
- 3 cups water
- 1 tsp kosher salt plus more as needed
- 2 oz finely grated Parmigiano-Reggiano about 1 cup, plus extra to serve
- 3 oz baby spinach
- ¾ cup pesto
- fresh basil leaves optional
Instructions
- Melt butter in a large skillet over medium. Cook garlic for 1 minute, then stir in orzo and toast 1 to 2 minutes. Add the wine and stir until absorbed.
- Add optional rind, pepper flakes, water and salt. Bring to a simmer over medium-high, then cover, reduce to medium-low and cook 10 to 12 minutes, until the orzo is tender.
- Remove the rind and stir in grated cheese. Add spinach and stir until wilted. Remove from heat, fold in the pesto and adjust the salt.