Chef Matt Dean has whipped up a short-grain spinach orzo dish just in time for the spirit of Halloween. This garlic lover’s dream combines tender orzo pasta with fresh, vibrant spinach, and a generous infusion of sautéed garlic. Recreate your own dish!
INGREDIENTS
- 1 tbsp extra virgin olive oil
- 2 tbsp butter
- 1 small onion diced
- 4 cloves garlic minced
- 1 cup orzo pasta uncooked
- 2 cups vegetable broth
- 1 cup 35% heavy cream
- 1 cup parmesan cheese freshly grated
- 2 cups fresh baby spinach
- Salt & pepper
METHOD
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 2-3 minutes.
- Add the garlic and orzo. Cook for 2-3 minutes, stirring often.
- Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. Turn heat to medium and a slow bubble rather then boil.
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened. Season to taste.