Tomato, Spinach & Bacon Orzo

overhead shot of tomato spinach bacon orzo in large whit bowl with silver fork

Print Recipe

5 from 4 votes

This tomato, spinach & bacon orzo is super hearty and loaded with so much flavour!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: Italian

Servings:

Calories: 674kcal

Author: Chris Collins

Cost: £3 / $4

Equipment

Large Deep Pan & Wooden Spoon
Sharp Knife & Chopping Board
Jug (for stock)
Fine Cheese Grater (for parmesan)

Ingredients

2 cups / 400g uncooked Orzo
8 slices of Streaky Bacon (125g/4oz total)
4 1/2 cups / 1.1L Chicken Stock
1 cup / 125g Sun Dried Tomatoes, diced
1/3 cup / 90g Tomato Puree (Tomato Paste in US)
5oz / 150g Mascarpone
3.5oz / 100g Baby Spinach
1/4 cup / 20g freshly grated Parmesan, plus more to serve if desired
1/2 small bunch of Fresh Basil, plus more to serve if desired (0.5oz/15g)
1 medium Red Onion, finely diced (sub white onion)
3 cloves of Garlic, finely diced
1/4 tsp Chilli Flakes, or to spice preference
Salt & Black Pepper, to taste

Instructions

Add the bacon to a large deep pan with the heat off. Turn heat to medium and fry until the bacon is crisp with the fat rendered down. Remove the bacon and leave the fat behind. Add the onion to the leftover fat and fry until it begins to soften and pick up colour, then add in the garlic and fry for another minute or so.
Add the tomato puree and fry it off for a minute or so, then stir in the orzo until completely coated. Stir in all of the chicken stock, then add in the sun dried tomatoes and chilli flakes. Keep a gentle simmer and cook until the sauce thickens and the orzo is al dente (mostly cooked but still a teeny bit hard). Stir regularly to avoid the orzo sticking to the pan.
Add the mascarpone and stir until fully blended, then stir in the spinach and basil until the spinach softens and wilts. Once the spinach has wilted, dice the bacon and stir it through alongside the parmesan. If the sauce reduces too much and the orzo is looking a little thick at any point, just stir in a splash of hot stock or water to loosen it up again.
Check for seasoning and adjust if needed, then serve up with more parmesan and basil if desired.

Video

Notes

a) Orzo - This is small pasta which you'll find in most supermarkets in the pasta section.

b) Make Ahead / Storage - I don't recommend purposefully making it ahead of time, but if you have leftovers just allow them to completely cool, then tightly store in the fridge for 2-3 days. Reheat over low heat on the stove with a splash of water to loosen it up until piping hot again.

c) Spinach - It will seem like way too much spinach at the beginning, but it completely wilts down. I don't chop it, but you can if you'd prefer. You can also remove and aggressively large stalks.

d) Calories - Whole recipe divided by 4 with no extra parmesan.

Nutrition