One-Pan Lemon Orzo

Let's cook

1. 1

   Toast the orzo

   Melt 2 tbsp butter in a wide skillet over medium heat. Add the orzo and stir constantly for 3 minutes until the grains smell nutty and turn golden at the edges. Tip it onto a plate.

   💡

   Toasting is what keeps the orzo from turning to mush later. Do not skip it.

2. 2

   Soften the aromatics

   Add the remaining butter to the pan with the onion and a pinch of salt. Cook 4 minutes until translucent, then add the garlic and cook 30 seconds more until fragrant.

3. 3

   Simmer

   Return the orzo to the pan and pour in the warm stock. Bring to a gentle simmer, then cook uncovered for 9–11 minutes, stirring often, until the orzo is al dente and the liquid has thickened around it.

   💡

   Stir often — the starch releasing from the orzo is what makes the sauce creamy.

4. 4

   Wilt the spinach

   Add the spinach a handful at a time, stirring until each addition collapses into the pan. It looks like far too much and then it is not.

5. 5

   Finish off the heat

   Take the pan off the heat. Stir in the cream, parmesan, lemon zest, and half the lemon juice. Taste and add more lemon, salt, and pepper. Rest 2 minutes to thicken, then top with herbs.

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