Creamy Garlic Spinach Orzo
User Reviews
4.9
Creamy Garlic Spinach Orzo
Description
Creamy Garlic Spinach Orzo starts by sautéing onion in a blend of olive oil and butter, then adding garlic, Italian seasoning, and orzo pasta to toast lightly. This step builds a fragrant base. Cooking the orzo in a mixture of chicken broth and heavy cream gently infuses it with flavor while achieving a creamy texture as the liquid reduces to coat the pasta. The final step stirs in freshly grated Parmesan and baby spinach, which wilts in the residual heat, adding freshness and subtle vegetal notes.
The dish results in a rich, silky orzo with tender pasta grains surrounded by savory sauce and flecks of bright green spinach. You can serve it as a side dish alongside mains or enjoy it as a light, creamy vegetarian entrée.
Adjust salt and pepper seasoning to taste before serving. Leaving out spinach is possible if preferred, though it contributes color and texture. Using broth and cream requires gentle heat control to prevent boiling over or too rapid reduction.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1 cup orzo pasta uncooked
- 2 cups chicken broth or vegetable broth
- 1 cup heavy cream aka whipping cream
- 1/2 cup Parmesan Cheese freshly grated
- 2 cups baby spinach packed, fresh
- salt to taste
- black pepper to taste
Instructions
- Add the oil, butter, and onion to a pot over medium-high heat. Sauté the onion for 3-4 minutes.
- Add the garlic, Italian seasoning, and orzo. Cook for 2-3 minutes, stirring often (this infuses the orzo with more flavor and toasts it a bit).
- Stir in the chicken broth and cream. Once it starts to bubble, continue cooking for 10 minutes, uncovered, stirring fairly often. You will likely need to turn the heat down a bit (to medium or even medium-low). You want it to gently bubble vs. furiously boil, and you don't want the liquid to reduce too much before the pasta has cooked.
- Take the pot off the heat, stir in the parmesan and spinach, and cover the pot for 3-5 minutes or until it has thickened up to your liking. The orzo will absorb the liquid quickly, so if it still seems like there's too much liquid, just wait a little bit longer. Season with salt & pepper as needed.
Notes
- If substituting rice for the orzo, modify liquid amounts and cooking times accordingly, as this will change the recipe.
- You may omit the spinach if unavailable or undesired; it mainly adds color and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 333 kcal
% Daily Value*
| Calories | 333kcal | 17% |
| Carbohydrates | 22g | 7% |
| Protein | 8g | 16% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 72mg | 24% |
| Sodium | 473mg | 20% |
| Potassium | 236mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1710IU | 34% |
| Vitamin C | 10mg | 11% |
| Calcium | 144mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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