Creamy Orzo
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
261 kcal
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Course
Main Course
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Cuisine
Italian
Creamy Orzo
Description
This Creamy Orzo recipe starts by sautéing shallots and garlic in butter and olive oil, then lightly toasting orzo with lemon zest to develop flavor. The orzo is simmered in broth, stirring often to prevent sticking, until al dente and mostly absorbed. Wilted spinach, heavy cream, and Parmesan cheese create a luscious, creamy finish with fresh green notes.
The dish has a smooth, rich texture tempered by lightly bitter spinach and a hint of citrus from the lemon zest. It cooks gently on the stovetop, blending delicate aromatic and bright tastes.
Serve warm as a side dish or light main. Adding crushed red pepper flakes and basil freshens the profile, while lemon wedges on the side add optional acidity. Parmesan can be sprinkled on top at serving for extra savory depth.
Ingredients
- 2 tablespoons butter salted
- 1 tablespoon olive oil
- 1 shallot minced, large
- 2 cloves garlic minced
- 1/2 teaspoon lemon zest
- 1 cup orzo pasta uncooked
- 2 1/2 cups vegetable broth or chicken broth
- 2 cups spinach chopped, fresh
- 1/2 cup heavy cream
- 1/2 cup Parmesan Cheese grated
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- crushed red pepper flakes garnish, optional, extra
- basil
- Parmesan Cheese
- lemon for serving, optional, wedges
Instructions
- Melt the butter in a large pot over medium-high heat. Add the oil and shallot and sauté for 3 to 5 minutes or until softened.
- Stir in the garlic, lemon zest, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed.
- Stir in the spinach, heavy cream, and parmesan cheese. Stir until the spinach is wilted and the orzo is creamy. Season with salt and pepper, to taste.
- Garnish with crushed red pepper flakes, basil, and extra Parmesan cheese, if desired. Serve warm. If you want a lemon kick, serve with lemon wedges for squeezing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 40mg | 13% |
| Sodium | 583mg | 24% |
| Potassium | 165mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 1627IU | 33% |
| Vitamin C | 4mg | 4% |
| Calcium | 107mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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