# Components:
→ Pasta & Dairy
01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened
→ Vegetables
10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)
→ Garnish
14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper
# Method:
01 - Melt butter with olive oil in a large deep skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute.
02 - Add orzo to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and milk, stir well, bring to a gentle simmer then reduce heat to medium-low.
04 - Simmer uncovered, stirring often, until orzo is al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and grated Parmesan until fully melted and the sauce is creamy.
06 - Fold in chopped spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and a pinch of nutmeg if desired.
07 - Serve immediately garnished with extra Parmesan and freshly ground black pepper.
