Description
This creamy Parmesan spinach orzo is a one-pot wonder that delivers restaurant-quality flavor in just 25 minutes. Tender orzo pasta simmers in garlic-infused broth before being tossed with heavy cream, fresh Parmesan, and vibrant spinach for a luscious side dish that pairs perfectly with any protein or stands alone as a light vegetarian meal.
Ingredients
Scale
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 cloves garlic, minced
- 1½ cups uncooked orzo pasta
- 3 cups low-sodium chicken broth (or vegetable broth)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 6 cups fresh baby spinach (about 5 ounces)
- 1 teaspoon Italian seasoning
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- Pinch of red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Sauté the aromatics: In a large, deep skillet over medium heat, melt the butter with the olive oil. Add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
- Toast the orzo: Add the uncooked orzo to the skillet and stir to coat with the butter and garlic mixture. Toast for 2-3 minutes, stirring frequently, until the orzo becomes lightly golden and nutty-smelling. This step adds incredible depth of flavor!
- Add the broth and seasonings: Pour in the chicken broth and add the Italian seasoning, salt, pepper, and red pepper flakes if using. Stir well to combine and bring the mixture to a boil.
- Simmer the orzo: Once boiling, reduce the heat to medium-low and cover the pan with a lid. Let the orzo simmer for 10-12 minutes, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid. The mixture should still be slightly saucy, not dry.
- Make it creamy: Reduce the heat to low and stir in the heavy cream and freshly grated Parmesan cheese. Mix well until the cheese has melted and the sauce is smooth and creamy. If the mixture seems too thick, add a splash more broth or cream.
- Add the spinach: Add the fresh spinach to the pan in batches, stirring after each addition until wilted. The spinach will reduce dramatically in volume. Continue stirring until all the spinach is incorporated and the sauce is glossy.
- Adjust and serve: Taste and adjust the seasoning with additional salt and pepper if needed. Remove from heat and let it sit for 2-3 minutes to thicken slightly. The sauce will continue to thicken as it sits. Garnish with extra Parmesan and fresh parsley if desired, and serve immediately while hot and creamy.
Notes
- Orzo brand matters: Some orzo brands cook faster than others. Start checking at the 10-minute mark and add more liquid if needed.
- Cheese quality: Always use freshly grated Parmesan, not pre-grated. Pre-grated cheese contains anti-caking agents that prevent smooth melting.
- Consistency control: If your orzo becomes too thick after sitting, simply stir in a splash of broth, cream, or pasta water to loosen it back up.
- Spinach substitution: If using frozen spinach, use 1 cup thawed and squeezed dry. Add it in step 6.
- Make it lighter: Substitute half-and-half for heavy cream for a lighter version, though the sauce won’t be quite as rich.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup (about ⅙ of recipe)
- Calories: 385
- Sugar: 2g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 13g
- Cholesterol: 55mg