Orzo with Spinach, Garlic & Parmesan

Ingredients

• 1 1/2 cupsorzo
• 3 tbspolive oil
• 4 clovesgarlic, thinly sliced
• 1/4 tspred pepper flakes
• 3 cupsvegetable stock, warmed
• 4 cupsbaby spinach
• 1lemon, zest and juice
• 1/2 cupparmesan, finely grated plus more to finish
• 2 tbspunsalted butter
• to tastesea salt and black pepper

Method

1. 01

   Warm the olive oil in a wide pan over medium heat.

2. 02

   Add the orzo. Toast slowly, stirring, until it turns the color of light honey — about three minutes. Toasted pasta tastes nutty and built; untoasted tastes pale.

3. 03

   Add the garlic and red pepper flakes. Stir for thirty seconds — long enough to perfume the oil, not long enough to brown.

4. 04

   Add the warm stock a cup at a time, stirring often, until the orzo is just tender and the liquid has thickened into a loose sauce, eight to ten minutes. Each addition should disappear before the next.

5. 05

   Off the heat: stir in the butter, parmesan, and lemon zest. The residual heat is hot enough to melt the butter into a glossy emulsion without breaking the sauce.

6. 06

   Fold the spinach through in handfuls, letting each one wilt before adding the next.

7. 07

   Finish with lemon juice. Taste, season — the dish wants salt against the cream of the parmesan.