Ingredients
Scale
- 1 cup orzo pasta
- 1 package (5.2 oz) Boursin cheese (garlic and herb)
- 2 cups vegetable broth
- 1/2 cup sundried tomatoes, chopped
- 1 teaspoon Italian seasoning
- 2 cloves garlic, minced
- 2 cups fresh greens (spinach or kale), roughly chopped
- Salt and pepper to taste
- Olive oil, for drizzling
Instructions
- Preheat the oven to 375°F (190°C). Lightly oil an ovenproof skillet or baking dish.
- Toast the orzo in the skillet over medium heat with a drizzle of olive oil for 1–2 minutes, stirring, until slightly golden.
- Add minced garlic and Italian seasoning; cook for 30 seconds until fragrant.
- Pour in the vegetable broth and stir in the chopped sundried tomatoes. Bring to a low simmer.
- Stir in the Boursin cheese until it melts and creates a creamy sauce around the orzo.
- Season with salt and pepper, then scatter the fresh greens over the top. Lightly press them into the orzo.
- Transfer the skillet or dish to the oven and bake for 12–15 minutes, until the orzo is tender and the top looks set.
- Remove from the oven, drizzle a little olive oil, toss gently to combine the greens, and serve warm.
Notes
Use warm broth for quicker cooking, and adjust seasoning as needed due to the saltiness of the cheese and sundried tomatoes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian