One-Pot Creamy Orzo (Printable version)

Creamy orzo cooked with garlic, Parmesan, spinach, and rich broth for a satisfying meal.

# 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 milk

→ Seasonings

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

# Directions:

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 - Add the minced garlic and sauté for 1 minute until fragrant.
03 - Incorporate the orzo into the skillet and toast for 2 minutes, stirring constantly to evenly coat with butter and aromatics.
04 - Pour in the vegetable broth and milk. Stir thoroughly, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently until orzo is tender and most liquid is absorbed.
05 - Stir in the heavy cream, Parmesan, and mozzarella (if using). Continue stirring until the cheese has melted and the mixture attains a creamy consistency.
06 - Fold in the baby spinach, cooking for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes according to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It comes together in under 30 minutes with minimal cleanup, which means more time enjoying food and less time scrubbing pans.
  • The pasta becomes silky and luxurious as it soaks up the broth, tasting nothing like boxed mac and cheese but somehow just as satisfying.
  • You can have dinner on the table while your favorite show is still playing, and nobody will suspect it took you less time than delivery would.
02 -
  • Stir frequently while the orzo cooks in the broth because it will absolutely stick to the bottom of the pot if you don't, and burnt bits will ruin the whole thing.
  • Add the cream after the pasta is mostly cooked, not before, or the pasta absorbs it instead of the broth and you lose that silky, cohesive texture.
  • Don't use pre-grated Parmesan—the anti-caking agents prevent it from melting smoothly and you'll end up with little grainy bits instead of that creamy sauce you want.
03 -
  • Keep the heat at medium rather than cranking it to high, because rushing the cooking process means uneven pasta and a broken sauce that separates instead of staying silky.
  • Taste and adjust the seasoning in stages as you cook rather than all at once at the end, because you can always add more salt but you can't take it out.
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