Creamy Tuscan Orzo

• portions: 4 servings
• temps actif: 10 minutes
• temps total: 35 minutes

Ingrédients

2 tbsp. unsalted butter

12 oz. orzo

4 cloves garlic, finely chopped

1 tbsp. tomato paste

2 c. low-sodium vegetable or chicken broth

2 c. whole milk

1 c. thinly sliced sun-dried tomatoes

1/2 tsp. (or more) kosher salt

1/4 tsp. (or more) freshly ground black pepper

4 oz. baby spinach (about 5 packed c.)

1 1/2 oz. Parmesan, finely grated (about 3/4 c.), plus more for serving

Instructions

In a large Dutch oven or heavy pot over medium heat, melt butter. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add tomato paste and cook, stirring, until combined, about 1 minute. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce to heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.

Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted, about 2 minutes.

Remove from heat and season with salt and pepper, if needed. Top with more Parmesan.

Nutrition

• Calories: 639
• Lipides Totaux: 20 g
• Lipides Saturés: 11 g
• Acides Gras Trans: 0 g
• Cholestérol: 50 mg
• Sodium: 919 mg
• Glucides Totaux: 79 g
• Fibres Diététiques: 5 g
• Sucres Totaux: 16 g
• Protéines: 31 g