Step 1

In a large skillet or cast iron, melt the butter over medium-high heat. Add in the shallot and garlic and cook for about 5 minutes, until soft and aromatic.

Step 2

Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.

Step 3

Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.

Step 4

Stir in the fresh thyme and vegetable broth. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.

Step 5

Then stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.

Step 6

Garnish with more lemon zest and an extra sprinkle of parmesan!