Tuscan Orzo

Ingredients

• 1 1/2 cupsorzo
• 2 tbspunsalted butter
• 2 tbspolive oil
• 1 smallshallot, finely diced
• 3 clovesgarlic, minced
• 1/3 cupsun-dried tomatoes, chopped drained
• 1 cancannellini beans drained and rinsed
• 1/2 cupdry white wine
• 3 cupsvegetable stock, warmed
• 1/3 cupheavy cream
• 1/2 cupparmesan, finely grated plus more to finish
• 3 cupsbaby spinach
• 1lemon, zest and juice
• to tastesea salt and black pepper

Method

1. 01

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

2. 02

   Add the orzo. Toast it slowly, stirring, until it turns the color of light honey — about three minutes. Untoasted orzo tastes flat in the bowl; toasted orzo tastes nutty and built.

3. 03

   Add the shallot and garlic. Cook gently until soft, two minutes more. Don't let them brown.

4. 04

   Stir in the sun-dried tomatoes and beans.

5. 05

   Pour in the wine. Let it almost disappear, about a minute.

6. 06

   Add the warm stock a cup at a time, stirring often, until the orzo is tender and the liquid has thickened, ten minutes or so. The motion is risotto-like — coaxing starch out of the grain into a glossy sauce.

7. 07

   Lower the heat. Stir in the cream, parmesan, and lemon zest. Fold the spinach through until just wilted.

8. 08

   Off the heat: lemon juice to brighten, salt and pepper to season. Finish each bowl with more parmesan.