• 1. Start with the tomatoesHeat butter and olive oil in a 12-inch skillet over medium heat. Add the tomatoes with a pinch of salt and cook until they begin to blister and soften. Press a few with your spoon to release their juices and create a light sauce.

  2. Add shallot and garlicAdd the diced shallot and cook for 1–2 minutes until softened. Stir in the garlic and cook for about 30 seconds, just until fragrant.

  3. Toast the orzoAdd the dry orzo and stir to coat in the oil and tomato mixture. Let it toast for 1–2 minutes.

  4. Add stock and simmerReduce the heat to medium-low, then pour in about 1 cup of stock. Bring to a gentle simmer and cook, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

  If the pan becomes dry before the orzo is fully cooked, add additional stock or water, about ¼ cup at a time, as needed.

  5. Finish the dishTurn off the heat. Add the spinach and gently fold until wilted. Stir in the Parmesan cheese and season with white pepper.

  Finish with a squeeze of lemon juice. Taste and adjust salt as needed.

Notes

• Serving sizeThis recipe is written for 2 servings but doubles easily. For 4 servings, simply double all ingredients and use a larger skillet. Start with about 2 cups of stock and add more as needed.
• Control the heatAfter adding the stock, reduce the heat to medium-low and maintain a gentle simmer. If the heat is too high, the liquid will evaporate before the orzo has time to absorb it.
• Adjust liquid as neededStart with slightly less stock and add more as needed. The tomatoes and spinach will release moisture as they cook. If the pan becomes dry before the orzo is tender, add additional stock or water, about ¼ cup at a time.
• Unbleached orzoUnbleached orzo may take an extra minute or two to become fully tender compared to more processed pasta. Cook until tender and not chalky in the center.
• Parmesan tipUse finely grated Parmesan so it melts smoothly into the orzo for a light, creamy finish.