Rachael Ray weekly menu planner- meal five

Orzo risotto with spring greens

2 cups orzo pasta
1 TB oil
1/2 onion, chopped
salt and pepper
1 pint half and half
1 1/2 cups grated parmesan cheese
1 1/2 cups frozen peas
2 cup packed baby spinach
6 scallions, thinly sliced

In large pot  of boiling water cook orzo until al dente. Drain, reserving 1/2 cup of the pasta cooking water. Meanwhile, in a large skillet, heat oil and add the onion. Season with salt and pepper and cook until just golden. Stir in half and half and 3/4 cup parmesan and simmer until just thickened. Stir in the cooked orzo, reserved pasta water and the peas. Season with salt and pepper.  Cook until warmed through. Remove from heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese.

Yet another very quick and easy meal to make! And super tasty as well!  We both gave it five stars. 🙂

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