Structured recipe editor
1½ cups orzo
3 cups vegetable stock
5 oz baby spinach
1 lemon
½ cup Parmesan
1. Toast the orzo in olive oil until the edges smell nutty.
2. Add stock and simmer, stirring often, until the orzo is tender and glossy.
3. Fold in spinach, lemon zest, juice, and Parmesan. Season to taste.
Meta title: Creamy Lemon Orzo with Greens | LadleBerry
Focus keyword: creamy lemon orzo with greens
Indexing: Indexable
PUBLISHED
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