Creamy Spinach Orzo
User Reviews
5
4 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
15 mins
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Total Time
25 mins
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Servings
4
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Calories
776 kcal
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Course
Side Dish, Main Course
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Cuisine
American
Creamy Spinach Orzo
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Deliciously creamy Spinach Orzo! This quick recipe combines dill, spring onions, leeks and spinach with orzo, cream and Parmesan to create an irresistible vegetarian side dish or main. This comforting orzo dish is inspired by the Greek recipe Spanakorizo. YUM!
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Ingredients
- dill finely chopped, small bunch fresh
- 6 spring onions , finely chopped
- 6 leek white and light green parts only, finely diced, baby variety
- 1 tbsp butter
- 1 tbsp olive oil
- 2 garlic grated or finely minced, cloves
- 1 cup orzo pasta 180g
- 2½ cups vegetable broth or vegetable stock; 625ml
- ½ tsp salt
- 4 oz spinach baby variety; chopped; 115g
- ¼ cup cream pouring or single; 60ml
- 3 tbsp parmesan grated
- water if needed, extra hot; to top up
To serve
- lemon juice (optional)
- lemon zest
- Parmesan Cheese extra
Instructions
- Finely chop the dill, spring onions, baby leeks and spinach. Heat the butter and oil in a non-stick pan, add the spring onions and leeks and sauté over low heat until softened.
- Add the garlic and cook for a couple of minutes.
- Stir in the orzo and most of the dill and cook for a few minutes to toast the pasta and coat it in the butter.
- Add the vegetable stock and salt and bring to a simmer. Cook, stirring occasionally, until the orzo is cooked, about 10 minutes. Stirring the orzo prevents it from sticking to the bottom of the pan and releases starch which makes the dish creamier.
- Add the spinach, stirring it in so that it wilts. Pour in the cream and stir to combine. Finally, add the grated cheese. Taste the orzo and add salt and pepper, as needed.
- Serve with a drizzle of lemon juice, finely grated lemon zest, the remaining dill and a grating of Parmesan cheese.
Equipments used:
Notes
- Storing and FreezingStore any leftovers in a suitable container in the fridge for up to three days. Make sure to add some vegetable stock, milk or water when reheating. This recipe is not suitable for freezing.
- Don’t add too much salt at the start of cooking. Taste and adjust at the end as the vegetable stock and cheese will add lots of flavor and you don't want to overdo it.
- If you want you can add more vegetables such as zucchini, peas, mushrooms and so on.
- For a truly Greek taste, swap the Parmesan for Feta Cheese.
- For a vegan variation, omit the butter, replace the cream with soya cream and the Parmesan with a similar vegan hard cheese.
- Orzo absorbs a lot of liquid so keep an eye on the pan and top up with hot water if it appears too dry.
Nutrition Information
Show Details
Calories
776kcal
(39%)
Carbohydrates
65g
(22%)
Protein
14g
(28%)
Fat
49g
(75%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
4g
(20%)
Trans Fat
0.1g
(5%)
Cholesterol
24mg
(8%)
Sodium
25489mg
(1062%)
Potassium
356mg
(8%)
Fiber
6g
(24%)
Sugar
13g
(26%)
Vitamin A
3544IU
(71%)
Vitamin C
15mg
(17%)
Calcium
77mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 65g | 22% |
| Protein | 14g | 28% |
| Fat | 49g | 75% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 24mg | 8% |
| Sodium | 25489mg | 1062% |
| Potassium | 356mg | 8% |
| Fiber | 6g | 24% |
| Sugar | 13g | 26% |
| Vitamin A | 3544IU | 71% |
| Vitamin C | 15mg | 17% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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