Instructions
Follow the steps and taste along the way.
Prepare the leek
Cut the leek in half lengthwise, rinse thoroughly, and slice into thin half-moons. Finely chop the garlic. Heat the broth in a small saucepan or in the microwave so it is hot when you add it.
Soften the leek
Heat the olive oil in a wide pot over medium heat. Add the leek and half the salt; cook, stirring occasionally, for 5–6 minutes, until softened and just lightly golden at the edges. Stir in the garlic and cook for another 30 seconds.
Cook the orzo
Add the orzo and stir for about 1 minute to coat it with oil. Pour in the hot broth, then add the remaining salt and the pepper. Bring to a gentle boil and cook uncovered for 9–11 minutes, stirring often and adjusting the heat so the mixture simmers gently.
Add the beans and spinach
When the orzo is nearly tender but still firm to the bite, stir in the white beans and cook for 3 minutes. Add the baby spinach and stir for another 1–2 minutes, until wilted. If the mixture thickens before the orzo is tender, add 30–60 ml hot water.
Finish with lemon and cheese
Remove the pot from the heat. Stir in the Parmesan, lemon zest, 15 ml lemon juice, and chopped dill. Taste; the dish should be creamy, with a pronounced but balanced lemon tang. Serve immediately while the orzotto is hot and supple.
