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Orzo with Spinach and Feta

20 Minute creamy Orzo with spinach, feta cheese and sun dried tomatoes. Easy side dish - or add a protein for a complete meal.
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Cook Time 20 minutes
Servings: 4
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 cloves garlic (minced)
  • 1 small shallot (minced)
  • salt and pepper (to taste)
  • 1 1/2 cups orzo pasta (uncooked)
  • 1/2 cup dry white wine (pinot grigio or sauvignon blanc)
  • 2 cups baby spinach (stems trimmed and rough chopped)
  • 1/2 cup sun dried tomatoes (julienne cut)
  • 3 cups chicken stock
  • 1/2 lemon (juice and zest (or more to taste))
  • 1/2 cup ricotta cheese
  • 1 cup feta cheese (from a block, cut in cubes)
  • 3 tablespoons fresh dill (finely chopped)

Method
 

  1. Add butter and olive oil to a large skillet or Dutch oven over low heat. Drop in the shallots, season with salt and pepper and cook 1-2 minutes until softened. Add minced garlic and cook 1 minute.
  2. Add uncooked and cook 2-3 minutes stirring often until very lightly toasted
  3. Pour in the wine and cook 1-3 minutes until almost completely reduced then add chicken stock, lemon juice and lemon zest.
  4. Season lightly with salt and pepper, stir well to combine then bring to a boil.
  5. Lower heat to medium-low heat then cover and and simmer 8-10 minutes stirring occasionally or until the orzo is al dente.
  6. Add the chopped spinach, sun dried tomatoes and ricotta stirring 1-2 minutes letting the spinach wilt in. OPTIONAL: add 1 tablespoon of the oil from the sun dried tomatoes.
  7. Fold in the cubed feta and chopped dill then taste and adjust salt and pepper and serve right away.

Notes

  • For perfectly cooked orzo, keep an eye on the texture as it simmers; it should be al dente and slightly firm to the bite, usually around 8-10 minutes.
  • To prevent the orzo from sticking or becoming mushy, stir occasionally while it cooks and ensure there's enough liquid in the pan.
  • For a twist, substitute roasted red peppers for sun-dried tomatoes for a sweeter, smoky flavor; just chop them finely before adding.
  • Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove with a splash of chicken stock to regain creaminess.
  • If you want to boost the creaminess, consider using mascarpone cheese in place of ricotta for a richer texture.