- 1 Tablespoon Olive Oil
- 1 Tablespoon Butter
- 1/2 Cup Onion, diced small
- 1 Clove Garlic, minced (1 teaspoon)
- 1 Cup Orzo
- 1 Cup Chicken Broth
- 1/2 Cup Whole Milk
- 1 Cup Fresh Spinach, stems removed and cut into small pieces (measure after chopping)
- 3/4 Cup Parmesan Cheese, freshly grated
- 1/4 Cup Mozzarella Cheese
- 1/4 teaspoon salt and pepper (optional)
- In a large skillet, melt the olive oil and butter over medium heat. When the butter is melted, add the onion and stir. Cook for approximately 2 minutes, stirring until the onion is translucent. Add the garlic and stir. Add the orzo. Cook the orzo for a minute or 2 until it just begins to brown.
- Carefully add the chicken broth, then the milk. Turn the heat to low and cover. Stir the orzo occasionally to ensure it is cooking evenly and not sticking to the pan. Cook 10 minutes or until most of the liquid is absorbed and the orzo is al dente.
- Remove the orzo from the heat and add the spinach, stir and again cover to let it wilt. Sprinkle in the parmesan and mozzarella cheeses. Stir to combine.
NOTE: You can add a little salt while cooking the onion or once the liquid is added. However, keep in mind the salt from the parmesan cheese is high as well as the chicken broth. I found no salt was needed for this recipe.