1

Set a 3-quart heavy saucepan over medium heat with the olive oil and butter.

2

While the butter melts, peel and finely dice the shallot.

3

Add the shallot with a pinch of salt and cook 3 minutes, stirring often, until soft and translucent but not browned.

4

While the shallot softens, mince the garlic.

5

Stir in the garlic and cook 45 seconds until fragrant, taking care it does not brown.

6

Add the orzo and stir 2 minutes until the grains are glossy, smell nutty, and the edges turn lightly golden.

7

Pour in the water with the remaining salt, scrape the bottom clean, and raise the heat to bring it to a boil, about 3 minutes.

8

Reduce to medium-low and simmer uncovered 10 to 11 minutes, stirring every minute or two, until the orzo is just tender and the liquid turns thick and creamy.

9

While the orzo simmers, rinse and drain the cannellini beans in a colander.

10

Zest the lemon onto the cutting board, halve it, and finely grate the parmesan beside the zest.

11

Tear the basil leaves into small pieces and set them on the board.

12

Stir the beans into the orzo and cook 2 minutes until heated through and the sauce clings to every grain.

13

Fold in the spinach by handfuls and stir 1 to 2 minutes until dark green, tender, and collapsed into the creamy orzo.

14

Pull the pot off the heat and stir in about three quarters of the parmesan, the lemon zest, black pepper, and juice squeezed from both lemon halves.

15

Spoon into shallow bowls and finish with the remaining parmesan and the torn basil.

One-Pot Lemony Parmesan Orzo with White Beans & Spinach

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One-Pot Lemony Parmesan Orzo with White Beans & Spinach

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands