Spinach and Tomato Orzotto

2 cups orzo pasta
1/2 cup white wine
4 cups chicken broth, warmed
2 Tablespoons butter or olive oil
2-3 cloves garlic, minced
2 shallots, diced
2 cups spinach, chopped
1 15 oz. can diced tomatoes
1 teaspoon herbs de province
1/2 cup grated parmesan cheese

In a small sauce pan over low heat warm the chicken broth. Keep warm.

Melt the butter in a large sauce pan over medium heat, then sauté the shallot until it is translucent. Add the garlic to the pan and cook one minute further.

Add the orzo to the pan and stir to coat the pasta, then pour the wine into the pan and stir to deglaze. Simmer until most of the liquid is absorbed, then add 3/4 cup of the broth. Continue to add the broth 3/4 cup at a time, letting most of the liquid absorb between each addition, until the pasta is slightly softer than al dente, adding the spinach to the pan with the last liquid addition.

Add the tomatoes and herbs de province and cook for one minute further. Remove from heat and stir in the parmesan. Sprinkle with additional grated parmesan to serve.

Laura's Recipe Collection