Sundried Tomato Orzotto

Recipe adapted from Caroline Chambers.

Ingredients:

• 1 TBSP olive oil
• 2 TBSP butter
• 2 large shallots, diced
• 6 garlic cloves, minced
• 1 1/2 tsp dried oregano
• Salt and pepper, to taste
• 3/4 tsp. garlic powder
• 1/4-1/2 tsp. crushed red pepper, optional
• 5 c. chicken stock
• 16 oz. orzo
• 1 8 oz. jar sundried tomatoes, drained and julienned
• 2 large handfuls fresh spinach, torn
• Zest of 1 lemon
• 1/2 c. Parmesan cheese
• 5.3 oz. Boursin cheese

Directions:

1. In a skillet, heat olive oil and butter over medium high heat; then add the shallots and garlic and cook for 2 minutes, or until shallots are tender; then add the oregano, salt, pepper, garlic powder, and crushed red pepper.
2. Add the chicken stock, orzo, and sundried tomatoes. Bring to a boil over high heat, then reduce to a simmer over medium low heat, about 10-12 minutes, stirring every minute or so.
3. Turn off the heat and stir in spinach, lemon zest, Parmesan cheese, and Boursin cheese. Stir until the spinach is wilted and cheese is incorporated, about 1-2 minutes. If orzo is no longer saucy, add more stock to loosen it up.
4. Taste and adjust seasoning (salt, pepper, red pepper, lemon juice).

Print

Sundried Tomato Orzotto

Recipe by RC

Ingredients

• 1 TBSP olive oil

• 2 TBSP butter

• 2 large shallots, diced

• 6 garlic cloves, minced

• 1 1/2 tsp dried oregano

• Salt and pepper, to taste

• 3/4 tsp. garlic powder

• 1/4-1/2 tsp. crushed red pepper, optional

• 5 c. chicken stock

• 16 oz. orzo

• 1 8 oz. jar sundried tomatoes, drained and julienned

• 2 large handfuls fresh spinach, torn

• Zest of 1 lemon

• 1/2 c. Parmesan cheese

• 5.3 oz. Boursin cheese

Directions

• In a skillet, heat olive oil and butter over medium high heat; then add the shallots and garlic and cook for 2 minutes, or until shallots are tender; then add the oregano, salt, pepper, garlic powder, and crushed red pepper.
• Add the chicken stock, orzo, and sundried tomatoes. Bring to a boil over high heat, then reduce to a simmer over medium low heat, about 10-12 minutes, stirring every minute or so.
• Turn off the heat and stir in spinach, lemon zest, Parmesan cheese, and Boursin cheese. Stir until the spinach is wilted and cheese is incorporated, about 1-2 minutes. If orzo is no longer saucy, add more stock to loosen it up.
• Taste and adjust seasoning (salt, pepper, red pepper, lemon juice).