Creamy Spinach Orzo (Print View)

One-pan orzo with creamy sauce, spinach, and Parmesan for a flavorful, easy-to-make dish.

# Components:

→ Pasta & Dairy

01 - 1 cup orzo pasta (approximately 7 oz)
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth (16 fl oz)
07 - 1 cup whole milk or half-and-half (8 fl oz)
08 - 1/2 cup freshly grated Parmesan cheese (2 oz)
09 - 1/3 cup cream cheese, softened (3 oz)

→ Vegetables

10 - 4 cups baby spinach, roughly chopped (4.2 oz)
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper

# Directions:

01 - Melt butter with olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and milk, stir to combine, then bring to a gentle simmer. Reduce heat to medium-low.
04 - Cook uncovered, stirring frequently, until orzo reaches an al dente texture and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until melted and sauce is creamy and smooth.
06 - Mix in chopped spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and nutmeg if desired.
07 - Plate the orzo hot, topped with additional Parmesan cheese and a sprinkle of black pepper.

# Expert Advice:

01 -
  • It's genuinely ready in 30 minutes, no shortcuts or restaurant-quality pretension.
  • One pan means one mess, and honestly, that's the real luxury here.
  • The spinach tastes bright and fresh, not sad and overcooked like it often does.
  • Cream cheese creates a sauce so silky it ruins you for anything else.
02 -
  • Stir the orzo constantly while it cooks—letting it sit even briefly will cause sticking and uneven texture.
  • Add the spinach at the very end; cooking it longer than a minute makes it turn dark and bitter.
03 -
  • Grate Parmesan fresh and never from a shaker—pre-grated cheese has additives that cloud the sauce and prevent it from being silky.
  • If your sauce seems too thick after adding spinach, loosen it with a splash of milk or warm broth—it should flow gently, not cling like paste.
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