Ingredients
– 1 cup orzo pasta
– 400 g canned artichoke hearts, drained and chopped
– 2 cups fresh spinach
– 1 small onion, diced
– 2 cloves garlic, minced
– 500 ml vegetable broth
– 200 g cream cheese, softened
– 1 cup grated cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Method
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, stirring until fragrant.
2. Add orzo to the pot and mix well for about 1 minute. Pour in the vegetable broth and bring to a boil.
3. Reduce heat and let it simmer for 8-10 minutes until the orzo is tender, stirring occasionally.
4. Stir in cream cheese, chopped artichokes, and fresh spinach. Cook until the spinach wilts, around 2-3 minutes.
5. Mix in grated cheese and season with salt and pepper. Stir until the cheese melts and everything is combined.
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