Creamy spinach orzo dish (Printable)

Orzo gently cooked in a creamy sauce with spinach and Parmesan, perfect for a quick savory meal.

# What You Need:

→ 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 and freshly ground black pepper, to taste
12 - Pinch of ground nutmeg (optional)

→ Garnish

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

# Directions:

01 - Melt butter and olive oil over medium heat in a large skillet. Cook onion until softened, about 3 minutes. Add garlic and cook for 1 additional minute.
02 - Stir in orzo and toast lightly, stirring frequently, for 2 minutes.
03 - Add vegetable broth and milk, stir to combine, and bring to a gentle simmer. Reduce heat to medium-low.
04 - Simmer uncovered, stirring occasionally, until orzo is al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until fully melted and sauce is creamy.
06 - Mix in chopped spinach and cook until just wilted, 1 to 2 minutes. Season with salt, pepper, and nutmeg if desired.
07 - Plate the dish and garnish with additional Parmesan and freshly ground black pepper.

# Expert Suggestions:

01 -
  • It comes together in one pan while you lean against the counter with your coffee, not a complicated dance across multiple burners.
  • The creaminess sneaks in naturally from butter and cheese, making it feel indulgent without any heavy cream or complicated reductions.
  • Spinach becomes soft and sweet rather than that bitter thing your kids push to the side of their plates.
02 -
  • Stir frequently while the orzo cooks—pasta at the bottom of the pan will stick and scorch if you forget about it, turning bitter and impossible to save.
  • Don't add all your liquid at once if you're uncertain about your stove; you can always add a splash more broth if things get too thick, but you can't undo overcooked mushy orzo.
  • Cream cheese should be soft before it goes into the pan, otherwise it'll clump; let it sit on the counter for five minutes or cut it into small pieces and it'll melt seamlessly.
03 -
  • Fresh grated Parmesan melts smoothly into the sauce; the pre-grated kind has anti-caking agents that make it grainy and separated, so spend the thirty seconds with a microplane.
  • A pinch of fresh lemon zest stirred in at the very end brings brightness that somehow makes the cream taste lighter and less heavy, even though nothing changed.
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