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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.
Notes
Toast the orzo briefly for a nuttier flavor.
Adapted from Taylor Ann Spencer, Delish.
