Added bonus: It could all be made in one skillet, and it ends up as appealing as risotto, but without all the stirring. Cooking it is a snap, beginning with scallions, garlic and that spinach, all sautéed in lots of butter until everything melts into a verdant puddle. Then, the orzo and stock go into the pan, along with some lemon zest for brightness, and an entire cup of fresh herbs, which mellow as they cook. Parsley, or parsley cut with fresh mint, would be another excellent option. You’re looking for an herbal note to round out the mineral intensity of the spinach.

Source: New York Times September 25, 2020 16:29 UTC