A special meal requires special side dishes, too! Easter Orzo is the must-have dish that everyone will grow to expect, year after year. Tender orzo is surrounded by a creamy parmesan cheese sauce, with a hint of sun-dried tomatoes and wilted baby spinach, for side-dish-perfection. Let Easter Orzo take center stage at your beautiful celebration tablescape. It’s truly one of the best additions to your special day!

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  • 2 tablespoons unsalted butter
  • 12 ounces orzo
  • 4 cloves garlic, finely chopped
  • 1 tablespoon tomato paste
  • 2 cups low-sodium vegetable or chicken broth
  • 2 cups whole milk
  • 1 cup sun-dried tomatoes, thinly sliced
  • 1/2 teaspoon kosher salt, plus more, to taste
  • 1/4 teaspoon ground black pepper, plus more, to taste
  • 5 cups baby spinach, packed
  • 3/4 cup parmesan cheese, finely grated, plus more, to taste, for serving
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Step 1 –In a large Dutch oven or heavy pot over medium heat, melt the butter.

Step 2 –Add the orzo and the garlic and cook, while stirring occasionally, until the orzo is lightly toasted and the garlic is fragrant, about 4 minutes.

Step 3 –Add the tomato paste and cook, while stirring, until combined, about 1 minute.

Step 4 –Add the broth, the milk, the sun-dried tomatoes, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and stir to combine.

Step 5 –Increase the heat to medium-high and bring the orzo mixture to a boil.

Step 6 –Reduce the heat to medium-low and simmer, while stirring frequently, until the liquid is mostly absorbed and the orzo is tender, 12-14 minutes.

Step 7 –Add the spinach and 3/4 cup of the parmesan and cook, while stirring frequently, until the spinach is wilted, about 2 minutes.

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Step 8 –Transfer the orzo from the heat and season it with the extra salt and the extra pepper, as needed.

Step 9 –Serve topped with the extra parmesan.