In a large skillet, heat 1 tablespoon of olive oil and 2 tablespoons of butter over medium heat. Once melted, add the chopped onion and sauté until it becomes translucent, about 3-4 minutes. Add the minced garlic and Italian seasoning, cooking for an additional minute until fragrant.
Stir in the chopped sun-dried tomatoes, allowing them to soften slightly. Pour in the 2 cups of chicken or vegetable broth, stirring to combine.
Bring the mixture to a gentle boil. Once boiling, add 1 cup of uncooked orzo pasta. Reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
Once the orzo is cooked, stir in 1 cup of heavy cream, 1 tablespoon of lemon juice, and 1 teaspoon of Dijon mustard. Mix well and let it cook for another 2-3 minutes until it thickens slightly.
Remove the skillet from heat and stir in 1/2 cup of freshly grated Parmesan cheese until melted and incorporated. Fold in 2 cups of fresh baby spinach and 1/4 cup of torn basil. Season with salt and pepper to taste.
Serve the Creamy Tuscan Orzo immediately, garnished with additional Parmesan cheese and basil if desired. Enjoy the creamy goodness while it’s warm!
