Lemon Chicken Orzo

INGREDIENTS

• 2 tablespoons extra-virgin olive oil
• 1 cup chopped yellow onion
• 1 tablespoon chopped garlic
• 1 cup (7 oz.) uncooked orzo
• 2 cups heavy cream
• 1 cup chicken broth
• 2 lemons, zested and juiced
• 2 cups shredded cooked chicken
• 3 cups baby spinach
• ½ cup shredded fontina cheese
• ¼ cup freshly grated Parmesan cheese, plus more for garnish.
• 2 tablespoons chopped fresh flat-leaf parsley, plus more for garnish
• ¾ teaspoon black pepper
• ½ teaspoon table salt

DIRECTIONS

1. Heat oil in a large Dutch oven over medium. Add onion and cook, stirring occasionally, until softened, 2 to 3 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 30 seconds. Stir in orzo and cook, stirring constantly, until lightly toasted, about 1 minute.
2. Stir in heavy cream, broth, about 1 teaspoon lemon zest, and 3 tablespoons lemon juice; bring to a simmer over medium heat, stirring occasionally to prevent the bottom from sticking, about 3 minutes. Reduce heat to medium-low; simmer, stirring constantly, until orzo is tender and mixture is thickened, 8 to 10 minutes.
3. Stir in chicken and spinach until spinach wilts, about 1 minute. Remove from heat. Stir in fontina, Parmesan, parsley, pepper, and salt until creamy, about 30 seconds.
4. Serve immediately topped with additional Parmesan and parsley.