A risotto without rice? Oh yes! Orzo creates the dreamiest creamy texture, sun-dried tomatoes bring a sweet-salty punch, and our Tomato-Basil Blend ties it all together with comforting Italian vibes.
Easy, flavourful, and a guaranteed family favourite!

Ingredients (4 servings)

• 2 cups orzo

• 2 chicken breasts, cut into small cubes

• ⅔ cup sun-dried tomatoes, chopped

• 1 package fresh spinach

• 1 cup cream (15% or 35%)

• 2 cups plain tomato sauce

• 2 ½ cups chicken broth

• 2 tbsp Tomato-Basil Blend – Les Savoureux

• 1 tsp Roasted Garlic Blend – Les Savoureux

• 1 cup shredded parmesan

• 2 tbsp olive oil

• Salt & pepper to taste

Preparation steps

1. Sear the chicken

Heat the olive oil in a large pan.
Sear the chicken cubes until nicely golden.
Season with salt and pepper.

2. Toast the orzo

Add the dry orzo directly into the pan.
Toast for 1 minute.

3. Add liquids & seasoning

Pour in the chicken broth and tomato sauce.
Add sun-dried tomatoes, Roasted Garlic Blend and Tomato-Basil Blend.
Simmer, stirring often, 12–14 minutes, until the orzo is tender and creamy.

4. Add the cream

Once most of the liquid is absorbed, pour in the cream.
Let it thicken gently.

5. Add the spinach

Stir in the spinach and let it wilt into the risotto.

6. Finish with parmesan

Add the shredded parmesan.
Stir well and adjust seasoning.

7. Serve

Serve immediately—creamy, warm and comforting—with extra parmesan on top.