Ingredients

1. 1 tablespoon extra-virgin olive oil
2. 3 shallots, minced
3. 1 garlic clove, minced
4. 1 ½ cups orzo
5. ½ cup water
6. 3 cups chicken or vegetable broth
7. ½ cup crème fraîche
8. 2 ½ teaspoons finely grated lemon zest
9. 4 cups baby spinach, torn into medium size pieces
10. 1 lemon, zest and juice
11. 3 tablespoons unsalted butter
12. ¼ cup grated Parmesan cheese
13. Salt and pepper

1. In a medium pot, heat olive oil over medium heat.
2. Add the shallots and cook until fragrant, 1 to 2 minutes.
3. Add the garlic and cook 1 minute more.
4. Add the orzo and stir to combine, then add water and bring to a simmer. Cook, stirring occasionally, until the water has been mostly absorbed into the pasta, 3 to 4 minutes
5. Begin to add the broth gradually, as you would for risotto: about 1 cup at a time, waiting to add additional broth until the prior cup has been fully absorbed, until the orzo is completely tender (12 to 15 minutes).
6. Stir in the spinach and let it wilt. Stir in the lemon zest, lemon juice, butter and Parmesan cheese. Season with salt and pepper. Serve immediately. Yields: 4 servings.