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
In a deep sauté pan, heat the Eureka Lemon Olive Oil on medium-low heat.
Add the leek, sauté until translucent. Add Parmageddon Seasoning.
Add the garlic and orzo- stir until fragrant, careful not burn.
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.
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.
Top with the lemon zest and remaining 1 tablespoon parsley.