Creamy Spinach Orzo (Printer View)

Tender orzo cooked in creamy sauce with fresh spinach and Parmesan for a savory main or side.

# Components:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened

→ Vegetables & Seasoning

10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper

# Method:

01 - Melt butter with olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and milk. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered, stirring regularly, until the orzo is tender and most liquid has evaporated, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and grated Parmesan until fully melted, creating a creamy sauce.
06 - Add chopped spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, black pepper, and nutmeg if desired.
07 - Plate while hot, garnishing with additional Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It comes together in one pan, which means minimal cleanup and maximum satisfaction.
  • The creamy sauce clings to every grain of orzo in a way that feels almost indulgent without being heavy.
  • You can have dinner on the table in the time it takes to scroll through your phone.
02 -
  • Stir frequently during cooking or the bottom will scorch and you'll taste burnt pasta underneath all that cream, which I learned the hard way.
  • Don't skip toasting the orzo—that small step creates a depth of flavor that separates a forgettable dish from one people actually remember.
  • Add the spinach at the very end so it stays a vibrant green instead of fading to olive drab.
03 -
  • Use a deep skillet or sauté pan rather than a shallow one—it keeps everything contained and makes stirring easier without splashing.
  • If you want to go richer, swap out half the milk for heavy cream, but don't tell anyone I told you that.
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