Creamy Sun-dried Tomato Orzo

Difficulty Level: Easy

Total Time: 1 hour

Serving Size: 2-4 servings

Ingredients:

• 2 tbsp. extra virgin olive oil

• 1 shallot, finely chopped

• 4 garlic cloves, minced

• 1 cup sun-dried tomatoes, chopped

• 1/2 tbsp. oregano

• 1/2 tbsp. salt

• 1/4 cup white wine

• 1 cup orzo

• 2-3 cups vegetable broth

• 1/4 cup heavy cream

• 1 cup baby spinach

• 1/3 cup Parmigiano Reggiano, finely grated

• 1/3 cup fresh mozzarella, grated

Directions:

1. Heat the olive oil in a large sauté pan or heavy bottomed pot over low heat and sauté the shallot until soft and translucent, about 4-5 minutes. Add the minced garlic and sauté for a further 1-2 minutes, until fragrant.

2. Add the sun-dried tomatoes, oregano and salt to the pan. Sauté for 2-3 minutes until the sun-dried tomatoes soften, then add in the white wine and let simmer over low heat.

3. Add the orzo to the pan along with 2 cups of vegetable broth. Stir until the orzo is fully cooked. Add more broth as needed.

4. When the orzo is fully cooked, remove from heat and stir in the Parmigiano, mozzarella and spinach.

5. Plate and top with more Parmigiano.