Lemony Spinach & Chicken Orzo

I love risotto but I don't always have the time (okay, the patience) to stand at the pot and continuously stir and add in warm stock and stir and stir and stir.  Okay, you get it, risotto is a pain.  Orzo has become my go to quickie risotto cheat.  It can develop the creaminess that you can get from a risotto but none of the hassle.  I usually go in the direction of a cheesy orzo but since it's still summer and I had a bag of spinach that was about to wilt, I decided to lighten and brighten and go lemon & spinach. 

If you like this one, make sure you check out my Parmesan Chicken & Orzo (One Pot Meal).

 

 

Ingredients:

2 C water or vegetable/chicken stock or broth
1.5 C orzo

1 C white wine (or vegetable stock/broth)

2 T butter

2 boneless skinless chicken breasts or 3 thighs, cubed

2 T olive oil

1 t sea salt

1 lemon, zested and juiced

2 cloves garlic, minced

1/8 tsp freshly ground black pepper

2 C fresh baby spinach

Directions:

       In a skillet, heat oil over medium heat, add chicken and brown (about 5 minutes).  Set aside.

    Meanwhile, in a high sided skillet, melt 1 T butter over medium heat.  Add garlic. Cook just until fragrant (1 minute).  Stir in orzo, being sure to get it coated in butter.  Toast orzo about 2-3 minutes.  Add wine.  Allow to reduce by half.

       Add stock, lemon zest, lemon juice, salt and pepper.  Bring to a boil. 

     Reduce heat to medium/low. Stir in fresh spinach until it wilts in.  Cook until pasta is just about done.  Add chicken to orzo mixture.  Continue to cook until chicken is no longer pink and orzo is done.  Stir in remaining T of butter.