Creamy Spinach Parmesan Orzo

1. Heat the oil in large dutch oven or pot over medium-high heat until shimmering. Add the onion and saute until softened and fragrant, about 3 minutes. Add the garlic and orzo, season with salt and pepper, and saute until fragrant, about 1 minute.
2. Stir in the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring occasionally until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 10 minutes or according to package instructions. (If the orzo isn't completely cooked, add a splash of broth and continue to simmer until it has.)
3. Stir in the spinach and parmesan until the spinach has just wilted and the cheese melts, about 1 minute. Taste and season with salt and pepper as needed. Garnish with additional cheese, if desired.

Notes:

• To substitute frozen spinach, thaw 12 ounces in a colander while cooking orzo. Stir and press out any liquid, then stir the partially-thawed spinach into the orzo with the parmesan. Stir and heat until the spinach is fully incorporated.
• If you want to add meat, top with shredded rotisserie chicken.
• Leftovers can be stored in an airtight container and refrigerated for up to 3 days.