Creamy Spinach Orzo with Parmesan
A cozy one-pot dish made with tender orzo, fresh spinach, and nutty Parmesan in a creamy sauce. Perfect as a vegetarian main or a comforting side, this quick recipe delivers comfort and elegance in under 30 minutes.
Equipment
- Large skillet or sauté pan For one-pot cooking
- wooden spoon or spatula For stirring the orzo
- measuring cups and spoons
- Box grater or microplane For freshly grating Parmesan
Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, minced
- 1 cup orzo pasta
- 2 cups vegetable broth or chicken broth
- 0.5 cup heavy cream (or half-and-half)
- 3 cups baby spinach, packed
- 0.75 cup freshly grated Parmesan cheese
- Salt and black pepper, to taste
- Optional: lemon zest or red pepper flakes, for garnish
Instructions
- In a large skillet, heat olive oil and butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
- Add the orzo to the skillet and toast for 1–2 minutes, stirring frequently, until lightly golden.
- Pour in the broth, bring to a boil, then reduce to a simmer. Cook for 8–10 minutes, stirring occasionally, until orzo is nearly tender and most of the liquid is absorbed.
- Stir in heavy cream and simmer for 2–3 minutes until creamy. Add baby spinach and stir until wilted.
- Remove from heat. Stir in grated Parmesan until melted and smooth. Season with salt and pepper to taste. Garnish with lemon zest or red pepper flakes, if desired.
Notes
Use baby spinach for convenience and add it right at the end to preserve its color and texture. Stirring in the cream when the orzo is al dente ensures the sauce thickens beautifully. Reheat leftovers with a splash of milk or broth.
Nutrition
Calories: 430kcalCarbohydrates: 36gProtein: 14gFat: 25gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 65mgSodium: 620mgPotassium: 390mgFiber: 2gSugar: 3gVitamin A: 3200IUVitamin C: 10mgCalcium: 280mgIron: 2mg