Ingredients
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2 tablespoons extra-virgin olive oil
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½ cup chopped shallot
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1 large clove garlic, grated
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2 cups low-sodium vegetable broth
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¼ cup dry white wine
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3 tablespoons fresh lemon juice
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½ teaspoon salt
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¼ teaspoon ground pepper, plus more for garnish
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8 ounces orzo, preferably whole-wheat
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1 cup halved trimmed sugar snap peas
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3 cups lightly packed baby spinach, coarsely chopped
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¼ cup grated Parmesan cheese, plus more for garnish
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2 tablespoons crumbled goat cheese
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2 tablespoons crème fraîche or sour cream
Directions
- Heat oil in a large skillet over medium-high heat. Add shallot; cook, stirring often, until slightly softened, about 2 minutes. Add garlic; cook, stirring often, until slightly fragrant, about 30 seconds.
- Add broth, wine, lemon juice, salt and pepper; bring to a boil over medium-high heat.
- Stir in orzo; reduce heat to medium-low to maintain a simmer. Cook, uncovered, stirring often, until the broth is almost absorbed and the orzo is al dente, about 8 minutes.
- Stir in snap peas; cook, stirring occasionally, until crisp-tender, about 2 minutes. Add spinach and cook, stirring often, until wilted, about 1 minute.
- Turn off heat. Add Parmesan, goat cheese and crème fraîche (or sour cream), stirring until melted. Garnish with additional pepper and Parmesan, if desired.
