My take on the absolutely delicious, though time consuming risotto. This is a popular side dish in our house, Redmond even loves it! It has a texture similar to risotto, but not nearly as labor intensive.
2 tsp olive oil
1 cup whole wheat orzo
1 1/2-2 cups low sodium broth or water
2 large handfuls fresh baby spinach
1/2 cup freshly grated Parmesan
1. Heat olive oil in a small saucepan until it begins to shimmer. Add in orzo and cook, stirring frequently, until orzo is toasted, about 5 minutes. Pour in 1 1/2 cups of broth and bring to a boil. Reduce heat and simmer until orzo is tender, stirring occasionally, about 10 minutes. *you want the orzo to absorb most of the broth
2. Once orzo is cooked, stir in the spinach. Once the spinach is wilted, remove from heat and stir in the Parmesan until melted. Season with black pepper and serve. Enjoy!