Creamy One Pot Pesto Orzo

Creamy One Pot Pesto orzo

Prep Time: 20 Min
Cook Time: 25 Min

Yields: 4 Servings

What You Need 

PESTO
 Macadamia Pesto -www.thehappyveg.ca/recipes/macadamia-nut-pesto
Pine Nut Pesto -
www.thehappyveg.ca/recipes/smashed-meatball-ciabattas-with-pesto-whipped-ricotta 

• 1 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
  3 cloves Garlic, crushed & minced
• 1/2 Tsp. Red Pepper Flakes
• 1 Yellow Onion, diced
• 2 Shallots, diced
• 1 C White Wine (I used Pinot Grigio)
• 1 1/2 C Dry Orzo Pasta
• 3 C Pres. Choice Plant-Based Chik'n Broth
• 1/2 Lemon, juice only
• 2/3 C Grana Padano, finely shredded
• 1/2 C Whipping Cream, room temperature
• 3 Loosely Packed Cups Baby Spinach, trim excessive stems and roughly chop
• Himalayan Salt & Cracked Pepper
• GARNISH - Grana Padano, Basil, Parsley

Directions

• Prepare the pesto according to the recipes provided. Feel free to save even more time by using a jar of your favourite store-bought brand but I'd always recommend fresh when it's the focus of the recipe. Set aside once prepared.
• Begin heating the EVOO, butter, pepper flakes, and garlic, in a 12" skillet set to just below medium. Once heated, let everything sizzle together for about 30 seconds before adding the onion, shallot, and a good pinch of both salt and pepper. Cook the onion & shallot for 8 - 10 minutes until soft, watch for browning in the skillet and reduce the heat slightly if needed. 
• Pour in the wine and season again with a good pinch of salt and pepper. Let the wine simmer away until reduced by 2/3, leaving only a small amount of saucy wine in the skillet. Add the orzo and broth and bring the skillet to a boil. Once boiled, season with 1/2 Tsp. Himalayan salt, reduce to a simmer, and let the orzo cook until tender with most of the broth having been soaked up. You're looking at anywhere between 7 and 10 minutes. Taste your orzo closer to the 6 / 7 minute mark to determine how much longer it will need. Keep an eye because over cooked orzo is not a vibe you guys. Also, you want SOME broth left behind because this will create our sauce.
• Once the orzo is perfectly cooked, remove the skillet from the heat. Squeeze in the lemon and fold in the grana padano, fresh pesto, cream, and baby spinach. Stir until everything is combined and cover for a couple minutes. Remove cover and taste, adjusting salt / pepper if needed / desired.
• Serve each portion garnished with grana padano, fresh basil, and fresh parsley. ENJOY!

HAPPY VEG