Creamy Eureka Lemon Orzo with Spinach

Ingredients:

• 3 tablespoons Eureka Lemon Olive Oil
• 1 tsp Lime Fresco Sea Salt
• ½ tsp Applewood Pepper
• 1 Tbsp Parmageddon Seasoning
• 1 large leek (white and light green parts only), sliced and rinsed
• 2 cloves garlic, minced
• 2 cups orzo
• ½ cup heavy cream
• 2 cups of chicken stock
• 1 ½ cups shredded Italian cheese blend
• 12-ounce package baby spinach
• Grated zest and juice of 1 lemon
• 2 tablespoons chopped fresh parsley

Instructions:

1. In a deep sauté pan, heat the Eureka Lemon Olive Oil on medium-low heat.
2. Add the leek, sauté until translucent. Add Parmageddon Seasoning.
3. Add the garlic and orzo- stir until fragrant, careful not burn.
4. Add the chicken stock, Lime Fresco Sea Salt and Applewood Pepper. Bring to a boil, stirring constantly. Reduce the heat to a simmer and cook, stirring occasionally, until the orzo is al dente, 5 to 7 minutes.
5. Turn off/remove from the heat and add the cheese, heavy cream, spinach, lemon juice and 1 tablespoon parsley. Stir until the cheese melts and the spinach wilts. Taste and season with more Parmageddonas needed.
6. Top with the lemon zest and remaining 1 tablespoon parsley.