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Spinach With Ginger and Lemon Orzotto
04 Apr 2020

An alternative to risotto and I recon lighter as we use orzo and less effort to make it tasty!



2 cups whole wheat orzo

1 lemon

½ cup white wine

½ ltr vegetable stock

2 cloves garlic, finely chopped

2 tbsp. of finely chopped onion

2 tbsp. of finely chopped leek a thumb of ginger, grated

1 tbsp. of grated fresh ginger

1 bunch of spinach roughly cut

Salt and pepper, 2 bay leaves

3 tbsp. olive oil

Grated parmesan (optional)

Roasted pine nuts, finely chopped basil or coriander leaves (optional)



In a pan heat the olive oil and fry till soft for 2-3 minutes, the onion, garlic, ginger and bay leaves. Add the chopped spinach and stir to become soft. Then add the orzo give it a stir and then the wine, vegetable stock and lemon, salt and pepper, and cook stirring on low heat. It will be good to make sure there is enough liquid or add some water to bring the orzo to a cooked consistency but maintaining the liquidity of the dish as if you are cooking a risotto. When cooked and with enough thick sauce, cover it for a moment and set aside to absorb. I would serve it while creamy having in mind that in 4-5 minutes it would absorb all the liquids. In that case stir in more water and bring it back to its creamier consistency.


Serve in bowls and grate on top parmesan cheese, sprinkle pine nuts and freshly cut basil or coriander leaves or both! Enjoy!


Note: Pic taken at home with mobile phone during restrictions ‘ home isolation’!


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