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Parmesan Spinach Orzo

A creamy, cheesy one-pot orzo dish with tender spinach that transforms simple pantry staples into restaurant-quality comfort food perfect for weeknight dinners.
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 cup orzo pasta
  • 2 cups chicken broth (vegetable broth works too)
  • 1 cup heavy cream
  • 3/4 cup freshly grated Parmesan cheese
  • 3 cups fresh spinach, roughly chopped
  • 3 cloves garlic, minced
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional)

Method
 

  1. Heat butter and olive oil in a large skillet or dutch oven over medium heat. Add minced garlic and cook for 30 seconds until fragrant.
  2. Add the orzo to the pan and stir constantly for 2-3 minutes until the pasta turns golden.
  3. Pour in the chicken broth slowly, stirring to prevent sticking. Bring to a gentle boil, then reduce heat to medium-low. Simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most liquid is absorbed.
  4. Stir in the heavy cream, salt, pepper, and red pepper flakes. Let it bubble gently for 2 minutes.
  5. Remove from heat and immediately stir in the spinach. Add the Parmesan cheese gradually, stirring until melted and smooth.

Notes

Toast the orzo for crucial depth of flavor. Remove from heat before adding cheese to prevent graininess. Stir frequently during cooking to prevent sticking. Store leftovers in refrigerator for up to 3 days - reheat gently with splash of broth or cream. Freezing not recommended as dairy-based sauces can separate.