Creamy Spinach Manchego Orzo

• 70 g dry orzo — Dry orzo pasta
• 50 g Manchego cheese, finely grated — Manchego cheese
• 80 g plain nonfat Greek yogurt — Plain nonfat Greek yogurt
• 80 g baby spinach — Raw baby spinach
• 100 g canned tomatoes, drained — No-salt-added canned tomatoes
• 4 g garlic, grated — Raw garlic
• 0.8 g smoked paprika — Smoked paprika
• 5 g olive oil — Extra-virgin olive oil
• 0.5 g fine salt — Fine salt

Method

1. 1Boil the orzoBring a saucepan of water to a boil, add orzo.Look for: This cooking stage is complete and the food is ready for the next action.
2. 2Cook for the package minimumCook for the package minimum, about 8 minutes, until tender with a firm center; reserve 80 g cooking water and drain.8 minLook for: Orzo is tender but not split or mushy.Safety: Drain boiling water away from your body.
3. 3Build the spinach baseHeat olive oil in the drained saucepan over medium. Cook garlic and paprika for 20 seconds.20 secLook for: The cooking surface or appliance is fully heated and ready for the next action.Safety: Lower heat if garlic darkens.
4. 4Add tomatoes for 2 minutesAdd tomatoes for 2 minutes, then fold in spinach for 90 seconds.3 min 30 secLook for: Spinach is fully wilted and tomato is thick with no watery pool.
5. 5Melt the ManchegoReturn orzo with 50 g reserved water and salt. Stir over low heat for 2 minutes.3 minLook for: The mixture is even and ready for the next action, with no dry pockets.Safety: Keep heat low to prevent the cheese from separating.
6. 6Add Manchego in three additionsAdd Manchego in three additions until melted and glossy.Look for: Cheese coats every grain and no grated clumps remain.
7. 7Finish with yogurtRemove from heat, rest 2 minutes, fold in yogurt and up to 30 g remaining water until creamy.2 minLook for: The mixture is even and ready for the next action, with no dry pockets.
8. 8Rest 3 minutesRest 3 minutes before serving so the texture can settle before the next action.3 minLook for: The sauce falls slowly from a spoon and remains smooth without curdling.Safety: Keep yogurt chilled until use and refrigerate leftovers within 2 hours.