Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 1 small yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 cup dry orzo pasta
• 2 cups low-sodium chicken or vegetable broth
• 1 cup milk (whole or 2% recommended)
• 3 cups fresh baby spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste

Instructions

1. Sauté aromatics:
   In a large skillet over medium heat, heat the olive oil and butter. Once the butter melts, add the chopped onion. Cook for 3–4 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
2. Cook the orzo:
   Stir in the orzo and toast it for about 1 minute, stirring often. Add the broth and milk, and bring to a gentle simmer. Reduce the heat and cook uncovered, stirring occasionally, for 8–10 minutes or until the orzo is tender and the liquid is mostly absorbed.
3. Add spinach and cheese:
   Stir in the chopped spinach and cook for 1–2 minutes until wilted. Remove from heat and mix in the Parmesan cheese. Season with salt and pepper to taste.
4. Serve:
   Serve warm as a side or a light main dish. Add extra Parmesan on top if desired.  

• Tree Nut-Free
• Red Meat-Free
• Balanced
• Egg-Free
• Soy-Free
• Peanut-Free
• Alcohol-Free
• Fish-Free
• Shellfish-Free

Nutrition
Calories: 358kcal | Carbohydrates: 39.5g | Protein: 17.5g (35.0%) | Fat: 14.3g (22.0%) | Saturated Fat: 6.3g (31.7%) | Fiber: 1.9g (7.6%) | Sugar: 6.0g | Sodium: 573.9mg (23.9%)