Lemon orzo with spinach & white beans

Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.

• about 1 ½ tbsp olive oil
• 3.53 oz yellow onion, finely diced
• 0.212 oz garlic, finely minced
• 8.82 oz dried orzo pasta
• 2 cups + 15 tbsp + 1 tsp low-sodium vegetable broth
• 6 tbsp + 2 ¼ tsp water, added only as needed
• 16.93 oz canned cannellini beans, drained and rinsed weight
• 8.47 oz washed baby spinach
• 2.12 oz finely grated Parmesan, divided
• 1 ⅔ tbsp lemon juice
• 0.106 oz finely grated lemon zest
• about 0.17 tsp fine salt
• about 0.22 tsp ground black pepper

Let’s make it

1. Heat the oil in a wide, heavy saucepan over medium heat. Add the onion and salt and cook for 5–6 minutes, stirring, until softened. Stir in the garlic for 30 seconds, then add the orzo and stir for 1 minute.
2. Pour in the broth and bring to a gentle boil. Reduce to a steady simmer and cook for 9–12 minutes, stirring often along the bottom so the orzo does not stick. If the pan looks dry before the pasta is tender, add the measured water a little at a time.
3. When the orzo is almost tender, gently stir in the drained beans and cook for 2–3 minutes, until heated through. Add the spinach in two batches, stirring until wilted, about 2 minutes. The mixture should be moist and glossy rather than soupy.
4. Remove from the heat. Stir in 1.59 oz Parmesan, the lemon juice, half the zest and the pepper. Rest for 1 minute; if it thickens too much, loosen with any remaining measured water.
5. Divide equally among four shallow bowls and finish with the remaining 0.529 oz Parmesan and lemon zest. Serve immediately.