This warm and wholesome recipe from @halfbakedharvest, is perfect for when you're craving comfort food during these cold winter days. The creamy and citrus flavor complement each other, and it's perfect when scooped with Moonshot crackers too.

Check out our video of how to make it yourself!

          Ingredients

• 1 tablespoon extra virgin olive oil

• 1 shallot, chopped

• 4-6 cloves garlic, smashed

• Red pepper flakes

• 2 tablespoons salted butter

• 2 cups dry orzo pasta

• 6 cups low sodium chicken or vegetable broth

• 1 can white beans 

• Kosher salt and black pepper

• ½ bunch kale, finely shredded

• ½ cup basil pesto (try our pesto recipe for an extra homemade feel!)

• ½ cup whole milk or canned full fat coconut milk 

• 1 cup grated parmesan cheese 

• Zest and juice of 1 lemon

Instructions:

1. Heat the olive oil over medium-high heat. Add the shallot, garlic, and chili flakes and cook until fragrant, about 5 minutes. Drop in the butter, then stir in the orzo. Cook until golden, 1-3 minutes. Pour in the broth and bring to a boil over high heat. Season with salt and pepper. Stir in the beans and kale. Season with salt and pepper. Simmer 8-10 minutes until the orzo is al dente, stirring often. It should become very creamy.                                                    

2. Stir in the pesto, milk, parmesan, and lemon, cook another few minutes until warmed through.                                                                                                

3. Divide the orzo and broth among bowls and add additional parmesan and black pepper. I like to add some fresh dill, parsley, or basil too!