Creamy Tuscan Orzo

Directions

1. In a large Dutch oven or heavy pot over medium heat, heat olive oil. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant about 4 minutes. Add tomato paste and cook, stirring, until combined about 1 minute.
2. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and the orzo is tender, 12 to 14 minutes.
3. Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted about 2 minutes. Remove from heat and season with seasoning, salt and pepper, if needed. Top with more Parmesan. Garnish with fresh basil.