Ingredients
Scale
- 2 tbsp. unsalted butter
- 12 oz. orzo
- 4 cloves garlic (finely chopped)
- 1 tbsp. tomato paste
- 2 cups low-sodium vegetable or chicken broth
- 2 cups whole milk
- 1 cup 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 cups)
- 1 1/2 oz. Parmesan (finely grated (about 3/4 cup), 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 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 and enjoy!