Orzo Risotto with Sun Dried Tomatoes and Spinach

April 3, 2013

Continuing on my theme of go-to weeknight recipes, here is another Stacy Classic that easy and delicious.  The sun dried tomatoes make it taste more complex that it really is, and as an added bonus the leftovers reheat nicely for lunch.

I prefer using dry packed sun dried tomatoes, because they seem more flavorful than the oil packed version.

Ingredients:

Orzo Risotto with Sun Dried Tomatoes and Spinach Ingredients  
  • 1 cup coarsely chopped onion
  • 2 tablespoons olive oil
  • 1 cup uncooked orzo
  • 2 ounces sun dried tomatoes, chopped (about 1/2 cup)
  • 2 cups vegetable or chicken broth
  • 1 cup milk or soy milk
  • 6 ounce bag of baby spinach (about 4 cups)
  • 1/2 cup grated Parmesan cheese

Saute onion in olive oil in a medium saucepan over medium-high heat until softened, about 5 minutes.  Add orzo and sun dried tomatoes and cook for one minute, stirring constantly to coat with oil.  Add broth and milk and bring mixture to a boil.  Simmer, stirring frequently, until most of the liquid is absorbed, about 15 minutes.

Remove saucepan from heat and gradually stir in spinach until wilted.  Mix in the Parmesan cheese and serve.

Orzo Risotto with Sun Dried Tomatoes and Spinach