Creamy Eureka Lemon Orzo with Spinach


  • 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


  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.

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