Creamy Orzo
Published on September 23, 2024
Quick Summary
Creamy Orzo- this creamy and cheesy orzo pasta dish is easy to make and super satisfying. Serve as a side dish or main dish, each bite is packed with deliciousness!
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Pin ItCreamy Orzo is a comforting one-pot dish that takes less than 30 minutes to make. It can be served as a side dish or main dish. It is super satisfying and always hits the spot.
I love cooking with orzo, which is a type of pasta that resembles large grains of rice. It doesn’t take long to cook and is extremely versatile. It can be served in soups, salads, or as a side dish. Its small size and shape allow it to absorb flavors well, making it a great choice for creamy recipes, like this creamy orzo.
First, the orzo is toasted in butter, oil, and with shallot and garlic to add savory notes. Next, it is cooked in broth (for extra flavor) until tender. Add spinach for a pop of freshness and Parmesan cheese and heavy cream ultimate creaminess.
Right before serving, garnish with fresh herbs, crushed red pepper flakes, and extra Parmesan cheese. I also like to add a squeeze of fresh lemon juice to brighten up the dish. Grab a fork and savor every single bite!
The next time you are in the mood for comfort food, make this dish! It is creamy, cheesy, and SO delicious!
Table of Contents
Ingredients You Need
- Butter- I use salted butter for this recipe.
- Olive oil
- Shallot– choose a large shallot.
- Garlic
- Lemon– you need lemon zest for the recipe and I like to serve lemon wedges with the orzo. Squeezing a little lemon juice on top really brightens the dish.
- Orzo– you can find orzo in the pasta aisle.
- Broth– you can use vegetable broth or chicken broth.
- Spinach
- Heavy cream– to make the dish super creamy!
- Parmesan cheese– salty, rich, and creamy!
How to Make Creamy Orzo
- Melt the butter in a large pot over medium-high heat. Add the oil and shallot and sauté for 3 to 5 minutes or until softened.
- Stir in the garlic, lemon zest, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed.
- Stir in the spinach, heavy cream, and parmesan cheese.
- Stir until the spinach is wilted and the orzo is creamy. Season with salt and pepper, to taste.
- Garnish with crushed red pepper flakes, basil, and extra Parmesan cheese, if desired. Serve warm. If you want a lemon kick, serve with lemon wedges for squeezing.
Recipe Tips
Cook Orzo Al Dente: Cook the orzo just until al dente, as it will continue to absorb liquid and cook slightly when mixed with the creamy sauce.
Toast the Orzo: Toast the orzo in the butter and oil until it turns golden brown. This will add a rich, nutty flavor that makes the dish extra flavorful.
Use Broth for Flavor: Cooking orzo in broth instead of water adds depth of flavor. Choose vegetable, chicken, or even mushroom broth.
Add Cream At the End: Pour in the cream gradually at the end, allowing it to combine fully before adding more. This helps achieve a smooth consistency.
Don’t Forget the Cheese: Freshly grated Parmesan or Pecorino Romano melts better and adds a rich flavor.
Season Well: Taste as you go! Don’t forget to season with salt, pepper, and even a pinch of red pepper flakes for a little kick.
Finish with Herbs: Fresh herbs like basil, parsley, or chives add a burst of flavor. Add them right before serving to keep them vibrant.
Adjust Consistency: If the orzo thickens too much, add a splash of extra broth to loosen it up to your desired creaminess.
Serve Immediately: Creamy orzo is best enjoyed right after cooking. If it sits too long, it may thicken, so reheat with a little extra broth if necessary.
Variations
- You can add veggies like mushrooms, peas, or peppers for extra flavor and nutrition. You can also use kale instead of spinach.
- If you prefer a simple creamy orzo, you can omit the spinach all together.
- Instead of shallot, use diced onion.
- Add chicken, shrimp, or white beans or chickpeas for extra protein.
- For extra flavor, add bacon or pancetta.
What to Serve with Creamy Orzo
- Easy Skillet Chicken Thighs
- Lemon Butter Chicken
- Chicken Milanese
- Pork Tenderloin
- Caesar Salad
- Simple Kale Salad
- Garlic Bread or Dinner Rolls
Storing Tips
- Cool It Down: Allow the orzo to cool to room temperature before storing to prevent condensation and sogginess.
- Use an Airtight Container: Transfer the orzo to an airtight container. This helps keep it fresh and prevents it from absorbing odors.
- Refrigerate: Store the container in the refrigerator. Creamy orzo should be consumed within 3 to 5 days.
- Reheat Gently: When ready to eat, reheat it gently on the stove or in the microwave. You may need to add a splash of broth to restore creaminess as it reheats.
More Orzo Recipes
- Easy Orzo Salad
- Shrimp Orzo Salad
- Roasted Butternut Squash Orzo Salad
- Caprese Orzo Salad
- Orzo Salad with Grapes, Arugula, & Feta
- Roasted Artichoke Chickpea Orzo Salad
Creamy Orzo
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large shallot, minced
- 2 cloves garlic, minced
- 1/2 teaspoon lemon zest
- 1 cup uncooked orzo pasta
- 2 1/2 cups vegetable or chicken broth
- 2 cups chopped fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper, to taste
- Garnish: crushed red pepper flakes, basil, and extra Parmesan cheese, optional
- Lemon wedges, for serving, optional
Instructions
- Melt the butter in a large pot over medium-high heat. Add the oil and shallot and sauté for 3 to 5 minutes or until softened.
- Stir in the garlic, lemon zest, and uncooked orzo and reduce the heat to medium low. Cook for 2 to 3 minutes, stirring frequently until some pieces are slightly toasted and brown.
- Pour in the broth and bring to a boil. Reduce to a simmer and cook for 10 to 12 minutes, stirring often to make sure the orzo doesn’t stick to the bottom of the pan. The orzo is done when it is al dente and most of the broth has been absorbed.
- Stir in the spinach, heavy cream, and parmesan cheese. Stir until the spinach is wilted and the orzo is creamy. Season with salt and pepper, to taste.
- Garnish with crushed red pepper flakes, basil, and extra Parmesan cheese, if desired. Serve warm. If you want a lemon kick, serve with lemon wedges for squeezing.
Nutrition
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