Ingredients
- 3 cups, uncooked Original Orzo
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, chopped
- 1 cup dry white wine
- 6 cups chicken, beef or vegetable broth
- 2 cups baby kale, roughly chopped
- 1/2 cup finely grated Parmesan cheese, plus more for serving
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
Preparation
- Heat butter and oil in a large pot over medium. Add onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
- Add wine, bring to a boil, and cook until liquid is reduced by half, 8–10 minutes. Add pasta and 2 cups broth and cook, stirring occasionally until almost all liquid is absorbed.
- Continue to add broth, stirring occasionally, 1 cup at a time as pasta absorbs liquid. Add kale with last addition of broth and continue to cook and stir 2 more minutes. Add cheese and stir until mixture is creamy. Season with salt and pepper.Serve immediately topped with additional cheese, if desired
Preparation Time: 20 minutes
Yield: person(s)
Cooking Time: 25 minutes
