::tap, tap, tap:: Is this thing on?
Sorry for disappearing there. I’m hoping some of you have stuck around despite the brief hiatus. I’ve been saying for months now that I’ve lost my blogging mojo and, well, it still hasn’t returned. But I do have a few posts in my draft folder that I figured I should get published. I hope you guys will stick with me as I weather this (hopefully temporary) storm.
So…spinach and Parmesan orzo. I saw this one on my friend Kylee’s blog and it looked like a great, simple side dish. Right up my alley these days.
As suspected, it was easy to make and we all loved it. Baby Girl kept calling it risotto, one of her all-time favorite cold weather meals. I’ll definitely be making this one often.
Spinach & Parmesan Orzo
As seen on Kylee Cooks
8oz orzo pasta
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon flour
1/2 cup milk
1 1/2 cups baby spinach, roughly chopped
1/2 cup parmesan cheese
Salt and pepper, to taste
Cook the orzo according to the package directions.
While the orzo is cooking, heat the olive oil in a saucepan. Add the garlic and cook just until it’s fragrant.
Sprinkle the flour into the pot and stir to combine. Whisk in the milk, and continue to cook over low heat until thickened. Add salt and pepper to taste.
Once the orzo is cooked, drain it and add it to the sauce. Add the spinach and Parmesan. Stir gently to combine. Taste it and adjust the seasoning, as needed.
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