Creamy Lemon and Artichoke Orzo with Spinach
Orzo toasted in olive oil with garlic, simmered in vegetable stock until nearly cooked, then finished with cream, parmesan and lemon.
- 180 g orzo pasta
- 200 g jarred artichoke hearts
- 100 g fresh spinach
- 2 cloves garlic cloves
- 400 ml vegetable stock
- 50 ml double cream
- 1 whole lemon zest
- 1 tbsp lemon juice
- 30 g parmesan cheese
- 1 tbsp olive oil
- 10 g fresh parsley
- 3 g sea salt
- 2 g black pepper
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Add to a shopping listHow the shopping list works →- Step 1
Drain and roughly chop the artichoke hearts.
- Step 2
Mince the garlic cloves.
- Step 3
Heat the olive oil in a large saucepan or deep frying pan over medium heat.
- Step 4
Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
- Step 5
Add the orzo pasta to the pan and toast for 1-2 minutes, stirring constantly.
- Step 6
Pour in the vegetable stock and bring to a simmer. Cook for about 10-12 minutes, stirring frequently, until the orzo is almost cooked and most of the liquid has been absorbed.
- Step 7
Stir in the chopped artichoke hearts, double cream, lemon zest, and lemon juice.
- Step 8
Add the fresh spinach and stir until it wilts into the pasta.
- Step 9
Cook for another 2-3 minutes until the sauce has thickened slightly and the orzo is tender.
- Step 10
Stir in the grated parmesan cheese until melted and creamy.
- Step 11
Season with salt and pepper to taste.
- Step 12
Finely chop the fresh parsley and stir most of it through the orzo, reserving some for garnish.
- Step 13
Serve hot, garnished with the remaining parsley.
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