Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo 

This rice-like pasta has a risotto like vibe when pairs up with garlic and spinach in a creamy Parmesan sauce sure to leave you licking your plate!

2 tsp unsalted butter
2 cloves garlic (minced)
1 large shallot* (1/4 cup minced)
2 cups broth (chicken or vegetable)
1 cup milk
1/4 tsp garlic powder
1/4 tsp sea salt
1/4 tsp black pepper
1 cup dry orzo pasta
3/4 cup freshly grated Parmesan cheese
2 cups chopped fresh spinach

Melt butter in a large pan (grab one that's deep enough for your orzo + sauce) over medium-high heat and sauté your shallot and garlic until tender, adding the garlic towards the end to prevent burning. If extra butter is needed, feel free to add as desired.

Add your milk, broth, salt, pepper, and garlic powder. Stir with a whisk to deglaze the pan. With your burner set to medium (I had mine set to 6) add the orzo and stir. Set timer for 10 minutes. Once the orzo starts to really boil and bubble, reduce heat to low (2 worked great on my stove) and continue to simmer, stirring occasionally.

Once the pasta is al-dente or your ideal softness, remove from heat. Sauce will be thin and thicken as it cools. Add your parmesan cheese and chopped spinach and fold into the orzo.

Season to taste as desired, garnish with any additional cheese your heart desires and dig in while it's hot!

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