Spinach Artichoke Orzo with Lemony Breadcrumbs
This easy Spinach Artichoke Orzo recipe is packed with marinated artichoke hearts and nutritious baby spinach. Topped with crunchy lemon breadcrtumbs. So delicious and it all comes togther in one pot so cleanup is a breeze!
Ingredients
- 1 tbsp olive oil
- 1/2 cup panko breadcrumbs
- 1 tbsp lemon zest
- 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)
Directions
- 1
To make the lemony breadcrumbs, heat the olive oil in a skillet over medium heat. Add the breadcrumbs and toss to coat. Toast for 4-6 minutes, stirring often, or until golden brown. Transfer to a bowl and stir in the lemon zest.
- 2
To make the Spinach Artichoke Orzo, heat the oil in a large pot over medium heat. When shimmering, add the onion. Cook for 5-7 minutes, until translucent.
- 3
Add the garlic, crushed red pepper flakes and orzo. Toast for another 3-4 minutes until the orzo is a light golden brown. Pour in the stock and season with kosher salt and black pepper.
- 4
Bring to a boil and simmer over medium-high heat for 8-10 minutes, stirring frequently, or until the orzo is cooked al dente and the liquid is mostly absorbed. If the orzo starts to looks dry at any point, add a splash more stock or water until it reaches a creamy consistency. Turn off the heat.
- 5
Place the spinach in a bowl and microwave for 15-30 seconds or until just wilted. Stir the wilted spinach, artichoke hearts, parmesan in with the orzo. Taste and add more salt if needed.
- 6
Serve the orzo with a drizzle of olive oil, more freshly ground black pepper and a sprinkle of lemony bread crumbs.