Spinach Artichoke Orzo with Lemony Breadcrumbs

Ingredients

Lemony Breadcrumbs:

• 1 tbsp olive oil
• 1/2 cup panko breadcrumbs
• 1 tbsp lemon zest

Spinach Artichoke Orzo:

• 2 tbsp olive oil, plus more for drizzling
• 1/2 yellow onion, chopped
• 3 garlic cloves, minced
• 1/2 tsp crushed red pepper flakes
• 1 cup dry orzo
• 2 1/4 cups low-sodium chicken stock or vegetable stock
• Kosher salt and freshly ground black pepper
• 3 cups baby spinach, roughly chopped
• 1 cup marinated artichoke hearts, drained and roughly chopped
• 1/3 cup grated Parmesan (or non-dairy alternative)

Instructions

1. Prepare Lemony Breadcrumbs:

   • Heat 1 tbsp olive oil in a skillet over medium heat.
   • Add 1/2 cup panko breadcrumbs and toss to coat.
   • Toast for 4-6 minutes, stirring often, until golden brown.
   • Transfer to a bowl and stir in 1 tbsp lemon zest. Set aside.

2. Prepare Spinach Artichoke Orzo:

   • Heat 2 tbsp olive oil in a large pot over medium heat.
   • Add 1/2 chopped yellow onion and cook for 5-7 minutes until translucent.
   • Add 3 minced garlic cloves, 1/2 tsp crushed red pepper flakes, and 1 cup dry orzo.
   • Toast for 3-4 minutes until the orzo is a light golden brown.
   • Pour in 2 1/4 cups stock and season with kosher salt and black pepper.
   • Bring to a boil, then simmer over medium-high heat for 8-10 minutes, stirring frequently, until the orzo is al dente and the liquid is mostly absorbed. Add more stock or water if needed to maintain a creamy consistency.
   • Turn off the heat.

3. Finish and Serve:

   • Wilt 3 cups baby spinach in the microwave for 15-30 seconds.
   • Stir wilted spinach, 1 cup chopped artichoke hearts, and 1/3 cup grated Parmesan into the orzo.
   • Taste and adjust seasoning with more salt if needed.
   • Serve with a drizzle of olive oil, freshly ground black pepper, and a sprinkle of lemony breadcrumbs.