Creamy Pesto Orzotto
Recipe: https://recipestripper.com/recipes/bf34d9b0-bede-4adf-9bf0-a53ca06be670
Original source: https://www.delish.com/cooking/recipe-ideas/a70967566/creamy-pesto-orzotto-recipe/

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.
Yield: 4 serving(s)
Prep time: PT10M
Cook time: PT0S
Total time: PT30M

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
1. 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.
2. 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.
3. 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.
4. Uncover and remove rind. Stir orzotto, then stir in cheese. Stir in spinach until wilted, 1 to 2 minutes.
5. Remove from heat and fold in pesto; season with salt, if needed.
6. Top with more cheese and basil (if using).