I hope everyone had a great weekend! Busy season has officially started so I worked a bit on Saturday. Not too much, but enough to feel caught up and good going into my Monday. And not enough to make me hate busy season yet 🙂
Despite busy season starting, we made time for some fun! Friday night our friend Katie had extra (free!) tickets to the Nats game so we went to that after work. And they just called someone up from the chiefs so we got to see him in his first at bat. Kid can run super fast! Saturday I went to a movie after working and then James came over and hung out with us later. Sunday I was with the preschoolers at church and boy are those kids still adorable! We got some things done during the day after church and then headed to our friend’s house to celebrate our friend Chris’ birthday! It was so much fun to have everyone together, and we got to use our cornhole boards (finally!). It’s so fun to look back at how our community here has grown over the past two years, and even though some people will be moving away this year, we still have some good ones sticking around 🙂
Last week we finished off our weeknight dinners with this last quick and easy one for Thursday’s dinner. Lemon in my dinner in the summer just really hits the spot (we had another dish with lemon in it tonight for dinner…recipe coming soon).
Lemon and Spinach Orzotto
- 1 tablespoon extra-virgin olive oil
- 3 shallots, minced
- 1 garlic clove, minced
- 1½ cups orzo
- ½ cup white wine
- 3 cups chicken or vegetable broth
- 4 cups baby spinach
- 1 lemon, zested and juiced
- 3 tablespoons unsalted butter
- ⅓ cup grated Parmesan cheese
- Salt and freshly ground black pepper
- In a medium pot, heat the olive oil over medium heat. Add the shallots and cook until translucent and fragrant, 1 to 2 minutes. Add the garlic and cook until fragrant, 1 minute more.
- Add the orzo and stir to combine with the shallots and garlic. Add the white wine and bring to a simmer. Cook, stirring occasionally, until the wine has been mostly absorbed into the pasta, 3 to 4 minutes.
- Add the broth gradually, about 1 cup at a time. Bring to a simmer, stirring occasionally, and cook until the orzo has absorbed the broth before stirring in the next cup. Continue until the orzo is completely tender, 12 to 15 minutes.
- Stir in the spinach and let it wilt in the warm orzo. Stir in the lemon zest, lemon juice, butter and Parmesan cheese. Season with salt and pepper. Serve immediately.
*We topped ours with grilled chicken for some added protein
Note: To reheat leftovers, add a little broth or water and microwave for 1 to 2 minutes, pausing to stir once or twice.