Difficulty Level: Easy
Cook Time: 1 hour
Serving Size: 2-4 servings
1 cup orzo
1 shallot, finely chopped
2 tbsp. extra virgin olive oil
1/4 cup dry white wine
4 cups chicken stock
Juice of 1 lemon
4 tbsp. salted butter
1 cup Spicy Provolone, finely grated
1 cup fresh baby spinach, chopped
1 cup sun-dried tomatoes, chopped
Salt to taste
In a heavy-bottomed pot over medium-low heat, add the olive oil and sauté the shallot until soft and translucent, about 4-5 minutes.
Stir in the orzo and toast in the pot for 3-5 minutes.
Deglaze the pot with the white wine. Stir until it's mostly absorbed.
Slowly add the chicken broth to the pot, 1-2 cups at a time, stirring continuously until the orzo is fully cooked - use your judgement on how much you need.
When the orzo is fully cooked, remove from heat and stir in the lemon juice and salt to taste. Next, stir in the butter, provolone cheese, spinach and sun-dried tomatoes.
Plate and top with a drizzle of olive oil and more Provolone cheese.