Orzo You Thought: Creamy Lemon-Artichoke Orzo

Grab this

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 1/2 cups (300 g) dry orzo
• 2 3/4 cups (660 ml) low-sodium vegetable broth, plus more if needed
• 1 can (398 ml or 14 oz) artichoke hearts in water, drained, rinsed and quartered
• 1/2 cup (120 ml) unsweetened oat milk
• 1/4 cup (20 g) nutritional yeast
• 3 packed cups (90 g) baby spinach
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon fine salt, or to taste
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Do this

1. Heat the olive oil in a large deep skillet or wide saucepan over medium heat. Add the onion and cook for 4 to 5 minutes, stirring often, until softened.
2. Add the garlic and orzo. Stir for 1 minute, until the garlic smells fragrant and the orzo is lightly coated in oil.
3. Pour in the vegetable broth and bring to a gentle boil. Reduce the heat to medium-low and simmer uncovered for 9 to 11 minutes, stirring frequently so the orzo does not stick. Add a small splash of broth or water if the pan looks dry before the orzo is tender.
4. Stir in the artichoke hearts, oat milk and nutritional yeast. Cook for 2 minutes, stirring gently, until creamy and hot.
5. Fold in the spinach a handful at a time and cook for 1 to 2 minutes, until wilted. Remove the pan from the heat.
6. Stir in the lemon zest, lemon juice, salt and pepper. Let the orzo stand for 2 minutes to thicken, then divide among four bowls and finish with parsley. Serve right away.