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Homemade Creamy Orzo recipe photo

Creamy Orzo

This Creamy Orzo is a comforting delight! A luscious blend of orzo, spinach, and a rich sauce that will make your taste buds dance.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons salted butter Adds richness and flavor.
  • 1 tablespoon olive oil For sautéing and enhancing the taste.
  • 1 large shallot minced, offers a sweet, aromatic base.
  • 2 cloves garlic minced, brings in a punch of flavor.
  • 1/2 teaspoon lemon zest Adds a refreshing brightness.
  • 1 cup uncooked orzo pasta The star of the dish.
  • 2 1/2 cups vegetable or chicken broth For cooking the orzo and infusing flavor.
  • 2 cups chopped fresh spinach For color and nutrition.
  • 1/2 cup heavy cream Makes the dish creamy and luscious.
  • 1/2 cup grated Parmesan cheese Adds a nutty, savory element.
  • Kosher salt and black pepper to taste, essential for seasoning.
  • Garnish: crushed red pepper flakes, basil, and extra Parmesan cheese optional, for added flavor and presentation.
  • Lemon wedges for serving, optional, a zesty finishing touch.

Equipment

  • Large pot or Dutch oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Knife and cutting board
  • Grater

Method
 

  1. In a large pot or Dutch oven, heat the 2 tablespoons of salted butter and 1 tablespoon of olive oil over medium heat. Once the butter is melted, add the minced shallot and sauté for about 2-3 minutes until translucent. Stir in the minced garlic and lemon zest, cooking for an additional minute until fragrant.
  2. Add the uncooked orzo pasta to the pot, stirring it into the aromatic mixture. Allow the orzo to toast for about 1-2 minutes, which will enhance its nutty flavor. Then, pour in the 2 1/2 cups of vegetable or chicken broth. Increase the heat to bring the mixture to a boil, then reduce to a simmer. Cover and cook for 8-10 minutes, or until the orzo is al dente and has absorbed most of the liquid.
  3. Once the orzo is cooked, stir in the 2 cups of chopped fresh spinach and mix until wilted. Then, pour in the 1/2 cup of heavy cream and the 1/2 cup of grated Parmesan cheese. Mix everything together until the cheese has melted and the sauce is creamy. Season with kosher salt and black pepper to taste.
  4. Ladle the creamy orzo into bowls and garnish with crushed red pepper flakes, fresh basil, and extra Parmesan cheese, if desired. Serve with lemon wedges on the side for a refreshing zest that balances the creaminess.

Notes

  • For extra creaminess, consider adding more heavy cream or a splash of milk.
  • If you prefer a vegetarian option, use vegetable broth instead of chicken broth.
  • Feel free to experiment with different cheeses, such as goat cheese or feta, for a unique flavor.
  • For a protein boost, add cooked chicken or shrimp to the orzo before serving.