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Lemon Spinach Orzotto

  • Author: Misfits Market


  • 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


  1. 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.
  2. 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.
  3. 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.