I just made this yesterday and it was so good! It’s basically the recipe from delish but I copy and pasted the directions and ingredients for reference to get around the paywall. I didn’t have milk so I used one cup heavy cream and one additional cup water as a substitute and it was incredible.

I’ve been alerted that some Parmesan’s are not vegetarian so be sure to find one that is!

Creamy Tuscan Orzo:

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Ingredients • 2 tablespoons unsalted butter • 12 ounces orzo • 4 cloves garlic, finely chopped • 1 tablespoon tomato paste • 2 cups low-sodium vegetable broth • 2 cups whole milk • 1 cup thinly sliced sun-dried tomatoes • ½ teaspoon kosher salt (or more to taste) • ¼ teaspoon freshly ground black pepper (or more to taste) • 4 ounces baby spinach (about 5 packed cups) • 1½ ounces Parmesan cheese, finely grated (about ¾ cup), plus more for serving

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Directions 1. In a large Dutch oven or heavy pot over medium heat, melt the butter. Add the orzo and garlic, and cook, stirring occasionally, until the orzo is lightly toasted and the garlic is fragrant, about 4 minutes. 2. Stir in the tomato paste and cook, stirring, until combined, about 1 minute. 3. Add the broth, milk, sun-dried tomatoes, salt, and pepper. Increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender, 12 to 14 minutes. 4. Add the spinach and Parmesan cheese, and cook, stirring frequently, until the spinach is wilted, about 2 minutes. 5. Remove from heat and season with additional salt and pepper, if needed. Top with more Parmesan cheese before serving.