Monday, September 19, 2011

Spinach and Tomato Orzotto

spinach tomato orzotto
I have had this idea in the back of my mind for a long time now to print and frame or mount a few of my favorite food photos to hang above my dining room table. I have it all laid out in my head but I hadn’t gotten any further than that. Then, to my great fortune, a few weeks ago the kind folks at Easy Canvas Prints offered to send me one of my photos canvas mounted! I, of course, jumped at the chance!
canvas print
The canvas came out perfect. It was super-easy and quick to upload my photo to their site and place the order, and it arrived just a few days later. I love it so much I am already trying to decide on what other food photos to pick to place around it!
Now, onto this orzotto. I’ve also had the idea for this in my head for quite some time. I love risotto. I love orzo. So every time I made one or the other I kept wondering what would come of it if I combined the two ideas. Cooking the pasta in a similar style to cooking risotto, I made it up as I went along and was thrilled when it turned out better than I had expected. Simple, easy, delicious. You can’t beat that.
Spinach and Tomato Orzotto
printable recipe

2 cups orzo pasta
1/2 cup white wine
4 cups chicken broth, warmed
2 Tablespoons butter or olive oil
2-3 cloves garlic, minced
2 shallots, diced
2 cups spinach, chopped
1 15 oz. can diced tomatoes
1 teaspoon herbs de province
1/2 cup grated parmesan cheese
In a small sauce pan over low heat warm the chicken broth. Keep warm.
Melt the butter in a large sauce pan over medium heat, then sauté the shallot until it is translucent. Add the garlic to the pan and cook one minute further.
Add the orzo to the pan and stir to coat the pasta, then pour the wine into the pan and stir to deglaze. Simmer until most of the liquid is absorbed, then add 3/4 cup of the broth. Continue to add the broth 3/4 cup at a time, letting most of the liquid absorb between each addition, until the pasta is slightly softer than al dente, adding the spinach to the pan with the last liquid addition.
Add the tomatoes and herbs de province and cook for one minute further. Remove from heat and stir in the parmesan. Sprinkle with additional grated parmesan to serve.
Source: A Laura’s Recipe Collection Original