Creamy Spinach Parmesan Orzo

Ingredients You’ll Need

Here’s everything you need to make this delicious, creamy orzo:

• 1 tablespoon olive oil – For sautéing and flavor.
• 1 tablespoon unsalted butter – Adds richness to the base.
• 1 small yellow onion, finely chopped – Builds a savory foundation.
• 3 cloves garlic, minced – Bold and aromatic.
• 1 cup dry orzo pasta – A quick-cooking pasta that mimics risotto texture.
• 2 cups low-sodium broth – Chicken or vegetable broth works great.
• 1 cup milk – Whole or 2% gives the sauce a creamy finish.
• 3 cups baby spinach, chopped – Adds freshness, color, and nutrients.
• ½ cup grated Parmesan cheese – Salty, cheesy goodness that ties it all together.
• Salt and black pepper, to taste – Season and balance the flavors.

How to Make Creamy Spinach Parmesan Orzo

Step 1: Sauté Onion and Garlic

In a large skillet, heat olive oil and butter over medium heat. Once the butter is melted, add the chopped onion and cook for 3–4 minutes, until it turns soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 2: Toast the Orzo

Add the dry orzo to the skillet and stir for 1–2 minutes to lightly toast it. This enhances its nutty flavor and keeps the texture more defined.

Step 3: Add Liquid and Simmer

Pour in the broth and milk, then stir to combine. Bring everything to a gentle simmer, then reduce the heat to low. Let it cook uncovered for about 8–10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.

Step 4: Add Spinach and Parmesan

Stir in the chopped spinach and cook for 1–2 minutes, just until wilted. Remove the pan from heat, then add the grated Parmesan cheese. Stir until creamy and fully combined. Taste and season with salt and pepper as needed.

Step 5: Serve and Enjoy

Serve warm with an extra sprinkle of Parmesan on top. This dish is excellent as a meatless main or a creamy side dish for grilled chicken, shrimp, or salmon.

Tips for the Best Creamy Orzo

• Use freshly grated Parmesan for the smoothest, meltiest sauce. Pre-shredded cheese can make the sauce grainy.
• Don’t overcook the orzo – You want it al dente, not mushy.
• Add liquid gradually if needed – If the pasta starts sticking or absorbing too fast, a splash more broth or milk can help.
• Wilt spinach just before serving – This keeps it fresh and vibrant without overcooking.

Optional Add-Ins and Variations

Want to make this dish your own? Here are some ideas:

• Protein Boost: Stir in grilled chicken, sautéed shrimp, or crispy bacon bits for a heartier meal.
• Add Veggies: Mushrooms, sun-dried tomatoes, or peas blend beautifully with the creamy sauce.
• Make it Spicy: A pinch of red pepper flakes adds a subtle heat.
• Try a Different Cheese: Pecorino Romano or fontina can give the dish a twist while staying creamy and rich.

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The orzo may thicken as it sits, so add a splash of broth or milk when reheating to bring back the creamy consistency.

To reheat:

• Stovetop: Add a splash of liquid and stir over low heat until warmed through.
• Microwave: Reheat in 30-second intervals, stirring between, and adding liquid as needed.

Freezing:
Not recommended. The creamy sauce can separate when thawed and reheated, resulting in a grainy texture.