The other day I went in search of a new idea for orzo on a cooking board I frequent. Elly recommended this recipe from her blog. As soon as I saw pancetta, I was sold. Any form of bacon makes everything better!Print this post
I used her recipe as inspiration, but instead of pancetta, roasted artichokes, and Swiss chard, I used what I had on hand - bacon, mushrooms, and spinach. My adaptation of her recipe is below.
- 1 tbsp olive oil
- 4 slices raw bacon, chopped
- 1 sm onion, chopped
- 3 cloves garlic, chopped
- 3 crimini mushrooms, chopped
- 1/4 c white wine
- 2 c chicken broth
- 1 c orzo
- 1/2 bag fresh spinach, roughly chopped
- Salt and pepper to taste
- Heat oil in a large saute pan over medium-high heat
- Add bacon and saute until brown. Transfer to a paper towel with a slotted spoon.
- Remove half of the bacon grease from the pan.
- Add onions and garlic; saute 3 minutes
- Add mushrooms, saute 1 minute
- Add wine and cook, stirring, until absorbed
- Add chicken broth and bring to a light boil
- Add orzo, stir, lower heat to medium-low, cover, and simmer 8 minutes or until orzo is done. I stirred it once after 5 minutes to keep it from sticking.
- Stir in the spinach until wilted; add most of the bacon.
- Season with salt and pepper as needed; top with bacon for serving.
Wow bacon! This was delicious! Thanks for the inspiration, Elly!