Creamy Tuscan Orzo
User Reviews
4.9
Creamy Tuscan Orzo
Description
This recipe starts by sautéing onion in olive oil and butter, then adding garlic, Italian seasoning, sun-dried tomatoes, lemon juice, and Dijon mustard to infuse flavor. Orzo pasta is added and briefly cooked with the aromatics before chicken broth and heavy cream are poured in. The pasta simmers uncovered, absorbing the liquid and creating a creamy texture without needing additional thickening agents.
Once removed from heat, freshly grated Parmesan cheese, baby spinach, and torn basil are stirred in, allowing the residual heat to wilt the greens and thicken the sauce. The resulting dish features tender orzo with a rich, creamy sauce balanced by bright lemon and herbs, complemented by the umami of Parmesan and sweetness of sun-dried tomatoes.
This orzo recipe serves well as a side dish or a light main, suitable alongside salads or garlic bread. Adjustments in broth may be necessary depending on stove and pot variations to ensure the pasta finishes cooking in sufficient liquid without drying out.
Sun-dried tomatoes packed in oil are drained before use, but can be increased for a stronger flavor.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes see note
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 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
- 1/4 cup basil torn, loosely 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, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo. Cook for 2-3 minutes, stirring often to infuse the orzo with the flavors.
- Add 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). It should steadily bubble (not furiously boil), and you don't want the liquid to cook off too much before the pasta is done.
- Take the pot off the heat, and stir in the parmesan, spinach, and basil. Cover the pot for a few minutes 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
- Serves 6 as a side or 4 as a main; pairs well with garlic bread and salad.
- Use oil-packed sun-dried tomatoes drained before adding; add more to taste if desired.
- If the liquid cooks off before pasta is tender, add broth gradually; if liquid remains after cooking, allow the orzo to sit to absorb.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 346 kcal
% Daily Value*
| Calories | 346kcal | 17% |
| Carbohydrates | 25g | 8% |
| Protein | 9g | 18% |
| Fat | 24g | 37% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 72mg | 24% |
| Sodium | 494mg | 21% |
| Potassium | 402mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 1806IU | 36% |
| Vitamin C | 13mg | 14% |
| Calcium | 154mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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