Creamy orzo with spinach and sun-dried tomatoes
Recipe for orzo with sun-dried tomatoes, spinach and Parmesan.
Servings 4 people
Calories 664kcal
Ingredients
- 1-2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 140 g sun-dried tomatoes, roughly chopped (save the oil)
- 400 g orzo
- 100 ml white wine (optional)
- 700-800 ml stock, chicken or vegetable
- 100 ml cream whipping cream (38% fat) or double cream
- 75 g Parmesan, finely grated
- 10 sprigs fresh basil, leaves only
- 100 g fresh spinach
- Oil
- Salt and freshly ground pepper
Instructions
- Heat a deep frying pan and sweat the shallots and garlic in a good glug of oil until the shallots are soft and translucent. Then stir in the sun-dried tomatoes.The oil from the sun-dried tomatoes is ideal for this.
- Pour in the white wine and let it reduce slightly, then stir in the orzo.
- Pour in 600 ml of the stock and cook it a little like a risotto. - Stir regularly and keep adding more stock as it is absorbed.
- When the orzo is almost tender, which takes about 15-18 minutes, stir in the cream and Parmesan. Heat through.Season to taste with salt and freshly ground pepper.
- Cook until you have the consistency you want - loosen with a little more stock if needed.
- Finally fold the basil and spinach into the dish, stir until the spinach has wilted - and serve immediately.
Nutrition
Calories: 664kcal | Carbohydrates: 99g | Protein: 28g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 41mg | Sodium: 1024mg | Potassium: 1748mg | Fiber: 8g | Sugar: 18g | Vitamin A: 3296IU | Vitamin C: 22mg | Calcium: 344mg | Iron: 6mg