One-Pot Creamy Orzo (Printable View)

Creamy orzo cooked in broth with garlic, Parmesan, and fresh spinach for a comforting main dish.

# What You'll Need:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# How To Make It:

01 - Melt butter in a large deep skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo pasta and toast for 2 minutes, stirring constantly to coat with butter and aromatics.
04 - Pour in vegetable broth and milk. Stir well, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until orzo is tender and most liquid is absorbed.
05 - Add heavy cream, Parmesan, and optional mozzarella. Stir until cheese melts and mixture becomes creamy.
06 - Fold in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and optional red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • Everything happens in one pot, which means less cleanup and more time enjoying dinner instead of scrubbing pans.
  • The pasta absorbs all the flavor as it cooks, so you get creamy, seasoned rice-shaped pasta bites rather than bland noodles swimming in sauce.
  • It comes together in thirty minutes, making it the kind of meal you can pull off on a Tuesday without advance planning.
02 -
  • Stir frequently while the pasta cooks so it doesn't stick to the bottom—once it starts to stick, it's nearly impossible to rescue.
  • Cheese melts best when stirred off the heat, so add it after you've removed the pot from the flame.
03 -
  • Use freshly grated cheese instead of pre-grated—it melts into the sauce smoothly rather than clumping up.
  • If the dish looks too thick when plating, loosen it with a touch of warm milk rather than adding more cream.
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