Name: Lemon Spinach Orzotto
Ingredients: 4 tablespoons unsalted butter, divided; 1 medium shallot, finely diced; 1 cup orzo; ¼ cup dry white wine; ½ teaspoon freshly ground black pepper; Kosher salt; 3 cups chicken broth; ¾ cup baby spinach; ¾ cup Parmesan cheese, grated; 1 lemon, zest and juice; Olive oil, for drizzling

Ingredients

Scale

4 tablespoons unsalted butter, divided
1 medium shallot, finely diced
1 cup orzo
¼ cup dry white wine
½ teaspoon freshly ground black pepper
Kosher salt
3 cups chicken broth
¾ cup baby spinach
¾ cup Parmesan cheese, grated
1 lemon, zest and juice
Olive oil, for drizzling

Instructions

In a heavy-bottomed pot or dutch oven, melt 2 tablespoons of butter until foamy over medium-high heat. Add the shallots and sauté until fragrant and translucent. Add the orzo and black pepper and toast for 2 minutes, stirring occasionally. Add the wine and cook until absorbed.
Pour in the chicken stock and a pinch of salt. Bring to a simmer, lower the heat, and cover. Cook for 8 to 10 minutes until the liquid is almost absorbed and the orzo is tender. Remove from the heat.
Stir in spinach, butter, Parmesan, 1 teaspoon of lemon zest, and 2 teaspoons of lemon juice. Season orzo with salt and pepper to taste. Divide “orzotto” among bowls and serve with olive oil drizzled over top.