ORZO & GREENS

Quiet Comfort in Every Spoonful

There’s something deeply reassuring about a warm bowl of orzo — delicate, tender, and endlessly adaptable. My mother often prepared it on slow afternoons, stirring gently while the sun filtered through the kitchen curtains. This version, folded with soft wilted greens and finished with a drizzle of Alessi Extra Virgin Olive Oil, feels like a love letter to those gentle moments.

This dish is rooted in simplicity, but it’s not rushed. The ingredients are few, but each has a role to play. A subtle nod to Italian cucina povera—humble food, made with care and intention.

Ingredients

• 1 cup Alessi Orzo

• 1 tablespoon Alessi Extra Virgin Olive Oil

• 1 clove garlic, finely minced

• 4 cups baby spinach or a mix of tender greens (arugula, chard, kale)

• 2 ½ cups low-sodium vegetable or chicken broth

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• Zest of 1 lemon

• Optional: grated Parmesan or a dollop of ricotta for serving

Instructions

1. Warm the olive oil in a medium saucepan over medium-low heat. Add the garlic and cook gently for 1 minute, until just fragrant.

2. Add the orzo, stirring to coat each grain in the oil. Toast for 2–3 minutes, allowing it to become slightly golden.

3. Slowly pour in the broth, stirring well. Bring to a low simmer.

4. Cook uncovered, stirring often, for 8–10 minutes, or until the orzo is tender and most of the liquid has been absorbed.

5. Fold in the greens, letting them wilt into the warmth of the pasta—this should take 1–2 minutes.

6. Season gently with salt, pepper, and a hint of lemon zest to brighten the dish.

7. Serve immediately, with a drizzle of olive oil and an optional dusting of Parmesan or ricotta to enrich each bite.