Sun Dried Tomato and Spinach Orzo

By: Tawnie Graham, excerpted from Italian Cooking in Your Instant Pot

By: Tawnie Graham, excerpted from Italian Cooking in Your Instant Pot

This is one of those side dishes that you just can’t stop eating. It doesn’t get much easier, or more satisfying, than this 20-minute pasta bursting with fresh flavors, featuring tender orzo pasta, lots of fresh spinach, marinated sun-dried tomatoes, vibrant lemon zest and Parmesan cheese. Enjoy as a side dish or enjoy as a meatless main!

Total Time: 20 minutes

Click here for the cookbook!

Yields6 servings

Ingredients

2 tablespoons (28 g) unsalted butter
1 shallot, minced
1/2 teaspoon kosher salt
5 cloves garlic, pressed
1/2 teaspoon red pepper chili flakes
1 teaspoon lemon zest
1 1/2 cup (260 g) orzo, uncooked
1/2 cup (27 g) oil-packed sun-dried tomatoes, oil drained
2 3/4 cups (660 ml) chicken broth
3 cups (90 g) roughly chopped baby spinach
2 tablespoons (5 g) fresh basil chiffonade (see Tip)
1 1/2 cup (150 g) freshly grated Parmesan cheese
2 tablespoons (30 ml) lemon juice
1/3 cup (80 ml) heavy cream
Garnish
Fresh black pepper
Parmesan cheese
Lemon zest

DIRECTIONS

Press “Sauté.” Add the butter and let it begin to melt. Add the shallot, season with salt and stir until fragrant, for 2 to 3 minutes. Add the garlic and chili flakes and stir for 30 seconds.
Add the lemon zest, the orzo and sun-dried tomatoes. Stir, then, add the chicken broth and gently stir. Be sure to scrape all the orzo on the sides of the pot into the broth. Cancel the sauté mode.
Place the lid on. Press the “Pressure Cook” button until the display light is under “HIGH” and use the “-/+” button to adjust the time to 4 minutes. Be sure the valve on top is set to sealing. Once the orzo is done, quick release the steam.
Remove the lid once the pin has dropped. Add in the spinach, basil, Parmesan cheese, lemon juice and heavy cream. Stir well to combine.
Season with pepper and garnish with more Parmesan and lemon zest, if desired. Serve immediately.

Tawnie's Tips:

To make a chiffonade with the basil, simply stack the leaves, roll, and slice into thin ribbons.
To reheat leftovers, heat a pan on the stove top over medium heat, add the orzo and pour in heavy cream until desired creaminess is reached.