Creamy Spinach Orzo (Printable Version)

Orzo cooked in a rich creamy sauce with fresh spinach and Parmesan for a satisfying dish.

# Ingredient List:

→ 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

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

# How to Make:

01 - Melt butter with olive oil in a large deep 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 lightly toast for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk or half-and-half. Stir well, bring mixture to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered, stirring frequently, until orzo is al dente and most liquid has been absorbed, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and Parmesan until fully melted and sauce is creamy.
06 - Add roughly chopped baby spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, black pepper, and nutmeg if using.
07 - Plate immediately, garnished with extra Parmesan and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It's done in one pan, which means less cleanup and more time enjoying what you made.
  • The sauce coats every grain of orzo with creamy richness that tastes far fancier than the effort it takes.
  • Spinach sneaks in so naturally you forget you're eating vegetables, and somehow that feels like a small victory.
02 -
  • Stir frequently while the orzo cooks—letting it sit invites the bottom to brown, and burnt spots will taste like regret instead of dinner.
  • The cream cheese must be softened before you add it, or it'll seize into little lumps instead of melting smooth.
  • Don't skip the toasting step for the orzo, because that two minutes transforms how the pasta tastes entirely.
03 -
  • Keep your ingredients prepped before you start cooking—garlic minced, onion chopped, spinach loosely torn—because once you begin, everything moves quickly and you won't want to scramble.
  • If the sauce seems too thick after the orzo is cooked, add a splash of broth or milk to loosen it. If it's too thin, let it simmer uncovered for another minute or two, and it will tighten up.
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