One-Pot Creamy Orzo (Printer-Friendly)

Creamy orzo simmered with garlic, Parmesan, spinach, and cream for a cozy, flavorful dinner.

# What You'll Need:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup whole milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# Method:

01 - Melt the butter in a large, deep skillet or pot over medium heat. Add the diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the orzo pasta to the skillet and toast for 2 minutes, stirring constantly to coat it evenly with butter and aromatics.
04 - Pour in the vegetable broth and milk, stir well, and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently until the orzo is tender and most liquid is absorbed.
05 - Add the heavy cream, Parmesan cheese, and mozzarella if using. Stir thoroughly until the cheeses melt and the mixture becomes creamy.
06 - Fold in the baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately while hot.

# Expert Suggestions:

01 -
  • Everything happens in one pot, which means fewer dishes and more time enjoying your meal with people you care about.
  • The orzo absorbs all the broth and cream as it cooks, creating its own sauce instead of needing something added on top.
  • It's adaptable enough to use whatever vegetables or proteins you have, making it perfect for those nights when your fridge is nearly empty.
02 -
  • Stir frequently while the orzo cooks so it doesn't clump at the bottom of the pot, which is the difference between creamy and sticky.
  • Don't wait until the broth is completely absorbed before adding cream and cheese, or the dish won't have enough liquid and will seize up into something grainy instead of smooth.
  • Taste before you serve because salt levels vary depending on your broth and cheese, and nobody wants to eat a bland version of something this good.
03 -
  • Keep the heat at medium so the cream doesn't break and separate, which happens when things get too hot too fast.
  • Freshly grated Parmesan makes a noticeable difference because pre-shredded varieties contain anticaking agents that can make your sauce look grainy instead of smooth.
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