One-Pot Creamy Artichoke Orzotto
with Dilly Spinach & Crispy Onions
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INGREDIENTS
- 13.75 oz artichoke hearts, drained
- 1 shallot, peeled and thinly sliced
- 1 tsp Italian seasoning blend
- 4 oz orzo
- 1/4 cup + 2 tbsp mojo rojo sauce
- 2 tbsp tomato powder
- 1 lemon, zested and juiced (divided)
- 0.25 oz fresh dill, fronds picked and chopped
- ¼ cup crispy onions
- 2 oz teen spinach
- 0.5 oz vegan parmesan
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
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INSTRUCTIONS
Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add artichoke hearts and cook, undisturbed, until slightly browned, 3 to 5 minutes. Add shallot and Italian seasoning blend and cook, stirring occasionally, until shallot is translucent and shiny, 2 to 3 minutes. Add orzo, mojo rojo, tomato powder, and 2½ cups water to the pan. Stir until liquid is boiling. Reduce heat and simmer, stirring occasionally, until orzo is cooked through, 10 to 13 minutes. TIP: Stir frequently while simmering to prevent sticking to the pan.
Add lemon zest, dill, and crispy onions to a small bowl, stir, and set aside.
Add spinach to the orzotto and stir until wilted, 1 to 2 minutes. Remove pan from heat. Add just half the lemon juice, parmesan, and a pinch of pepper, and stir to combine. Divide the one-pot creamy artichoke orzotto between shallow bowls and top with dilly spinach and crispy onions. Enjoy! TIP: Taste and add more lemon juice if you’d like; keep remaining lemon juice for your own use.
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