Why You’ll Love This Recipe
- One-Pot Simplicity : Everything cooks in a single pot, making prep and cleanup a breeze.
- Creamy & Cheesy : The Parmesan creates a luscious, velvety sauce that coats every bite.
- Packed with Greens : Fresh spinach adds color, nutrients, and a pop of freshness.
- Quick & Easy : Ready in under 30 minutes, perfect for busy evenings.
- Versatile : Serve as a main dish, side, or even a base for proteins like chicken or shrimp.
Ingredients You’ll Need
Serves 4–6
- 1 tbsp olive oil
- 1 small onion , finely chopped
- 2 garlic cloves , minced
- 1 cup orzo pasta (uncooked)
- 2 cups vegetable or chicken broth
- 1/2 cup heavy cream (or half-and-half for a lighter option)
- 2 cups fresh spinach , roughly chopped
- 1/2 cup grated Parmesan cheese , plus extra for serving
- Salt and pepper , to taste
- Optional Garnish : Red pepper flakes, lemon zest, or fresh parsley
Step-by-Step Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the chopped onion and sauté for 3–4 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
Step 2: Cook the Orzo
- Add the uncooked orzo to the pot and toast it for 1–2 minutes, stirring frequently, until lightly golden.
- Pour in the broth and bring the mixture to a boil. Reduce the heat to low and simmer, uncovered, for 8–10 minutes , stirring occasionally, until the orzo is tender and most of the liquid is absorbed.