Parmesan and Spinach Orzo

Ingredients

• 2 1/2 cups uncooked whole wheat orzo
• 2 Tbsp extra virgin olive oil
• 6 Tbsp finely chopped yellow onion
• 2 cloves garlic, minced
• 2 tsp all-purpose flour
• 1 cup milk
• 1/4 cup heavy cream
• Salt and freshly ground black pepper, to taste
• 1 1/2 cups packed chopped spinach
• 1 Tbsp chopped fresh parsley
• 3 oz. finely shredded Parmesan, 3/4 cup slightly packed, plus more for topping

Directions

1. Cook the orzo using the package instructions. While that bubbles away, warm the olive oil in a medium saucepan over medium heat.
2. Add the onions and sauté them until they soften, about 3 minutes. Stir in the garlic and flour, and cook it, stirring the whole time, for 1 minute.
3. Whisk as you gradually add the milk and cream, then season with salt and pepper to taste. Let the sauce come to a simmer, and continue cooking, stirring the whole time, until it thickens.
4. Fold in the chopped spinach and parsley, and keep it on the heat only until the spinach starts to wilt, about 1 minute. Pull the pan off the heat and stir in the Parmesan.
5. Keep stirring until the cheese is melted, setting the pan back over warm heat if it needs a little help. Add the drained orzo, stir to coat, and serve warm with extra Parmesan on top if you like.