Instructions

• Heat a medium pot over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter has melted and begins to sizzle, add 1/2 medium onion (chopped) and sauté for 3–4 minutes, until softened.
• Add 4 cloves garlic (minced) and 1/4 teaspoon Italian seasoning; cook about 30 seconds until fragrant. Add 1 cup uncooked orzo and cook 2–3 minutes, stirring often, to lightly toast the pasta.
• Pour in 2 cups chicken or vegetable broth and 1 cup heavy/whipping cream. Bring the liquid to a gentle simmer (small bubbles), then reduce the heat to medium or medium-low so it continues to simmer gently—do not let it boil vigorously.
• Cook uncovered for about 10 minutes, stirring fairly often (every 1–2 minutes) until the orzo is tender and most of the liquid is absorbed. Adjust the heat as needed to keep a gentle simmer so the pasta can finish cooking without the liquid evaporating too quickly.
• Remove the pot from the heat. Stir in 1/2 cup freshly grated parmesan cheese and 2 cups (packed) fresh baby spinach until the cheese melts and the spinach wilts. Cover the pot and let sit 3–5 minutes to thicken; wait longer if the mixture still seems too watery.
• Stir again, season with salt & pepper to taste, and serve.