Clean recipe · delish.com
Creamy Pesto Orzotto
For this creamy pesto orzotto, pesto and cheese are folded into orzo and topped with a shower of fresh basil for a one-pan weeknight dinner that’s ready in under 30 minutes.
Original recipe: delish.com
- Yield:
- 4 servings
- Prep:
- 10 min
- Cook:
- 0 sec
- Total:
- 30 min
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Ingredients
- 4 tbsp. unsalted butter
- 4 garlic cloves, finely chopped
- 1 1/2 c. dried orzo
- 1/3 c. white wine
- 1 Parmigiano-Reggiano rind (optional)
- 3 c. water
- 1/2 tsp. crushed red pepper flakes
- Kosher salt
- 2 oz. Parmiggiano-Reggiano, finely grated (about 1 cup), plus more for topping
- 3 oz. baby spinach (about 3 cups)
- 3/4 c. store-bought or homemade pesto
- Fresh basil leaves, for serving (optional)
Instructions
- In a large skillet over medium heat, melt butter. Add garlic and cook, stirring, until fragrant, about 1 minute. Add orzo and cook, stirring, until lightly browned and toasty, 1 to 2 minutes more.
- Add wine and cook, stirring, until absorbed, about 1 minute. Add Parmiggiano-Reggiano rind (if using), water, and red pepper flakes; season with 1 tsp. salt.
- Bring to a simmer over medium-high heat. Reduce heat to medium-low, cover, and simmer until orzo is just tender, 10 to 12 minutes.
- Uncover and remove rind. Stir orzotto, then stir in cheese. Stir in spinach until wilted, 1 to 2 minutes.
- Remove from heat and fold in pesto; season with salt, if needed.
- Top with more cheese and basil (if using).