Creamy Pesto & Kale Orzo

1: Heat 2 tablespoons of olive oil in a dutch oven over medium heat. Add diced shallot and garlic, cooking until fragrant.

2: Add 1 tablespoon of butter and orzo, toasting for 3 minutes.

3: Pour in 4 cups of chicken broth, white beans and kale. Stir thoroughly.

4: Once the kale wilts, add red chili flakes, salt, pepper, Parmesan rind, heavy cream, and pesto. Mix well.

5: Allow the mixture to thicken for 5-8 minutes. Adjust consistency by adding more broth if a soupier texture is desired.

6: Serve with a sprinkle of Parmesan cheese on top.