Lori's Orzo Risotto

Another gem from Lori Demarest-Barrett

2 Tbsp. olive oil
2 Tbsp. butter
1 box orzo pasta
1/2 cup small diced onion
1 1/2 tsp. minced garlic
1/2 cup white wine
1/2 tsp. kosher salt
4 cups chicken or vegetable stock (kept warm on the stove)
1/4 tsp. fresh pepper
1/4 cup grated cheese (optional)

In a large frying pan, set over medium high heat, add 2 Tbsp. olive oil & 2 Tbsp. butter. Once the oil is hot & the butter is melted, add the orzo & toast lightly (about 3 minutes). Add 1/2 cup onions, stirring until soft (3-4 minutes). Add 1 1/2 tsp. garlic & cook for 30 seconds, while stirring. Add 1/2 cup wine, stir deglazing the pan. Once the wine has nearly evaporated, add 2 cups of the chicken stock. Add salt & pepper. Cook until the stock has been absorbed by the orzo, stirring often.

1 bag baby spinach
1 pt. grape or cherry tomatoes, halved
1 lemon for zesting
1 tsp. olive oil (if necessary)
8-10 basil leaves, torn or thinly sliced
salt & pepper to taste
cooked orzo from above

Pile spinach leaves on the bottom of a large bowl. Add the tomatoes and lemon zest. Add the hot cooked orzo to the bowl. Drizzle olive oil (if necessary). Stir to combine veggies & orzo. The spinach will wilt and the tomatoes will warm. Add basil, toss. Add salt & pepper to taste.