1 tablespoon extra-virgin olive oil

2 tablespoons butter

3/4 cup sweet onion diced fine

1 cup dry orzo (we used Barilla #26 size)

2 cups vegetable stock

1 cup heavy cream

1/4 teaspoon dry oregano

1/4 teaspoon dry basil

1/4 teaspoon mustard powder

1/4 teaspoon garlic powder

Few grinds of fresh nutmeg

2 cups baby spinach (any large stems removed)

1/2 cup freshly grated Parmesan cheese

1/4 cup roasted red bell pepper, chopped

1/2 teaspoon kosher salt, as needed

1/4 teaspoon white pepper, as needed

In a medium skillet or high-sided sauté pan, over medium heat, melt butter and olive oil then add onions and cook for three minutes.

Add orzo and cook for three more minutes, stirring often.

Add stock and cream along with oregano, basil, mustard powder, garlic powder, and nutmeg and bring to a boil, then lower to a slow simmer (a few bubbles as it cooks) and cook uncovered for ten minutes, stirring often.

Add spinach, Parmesan, and roasted red bell pepper, stir, and cover then remove from heat and let sit covered off heat for three minutes to wilt the spinach and for the orzo to absorb more liquid.

Remove cover, taste, and add salt and white pepper as needed.

Serve immediately.