Creamy Orzo
Recipe from Two Peas and Their Pod
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!
Servings: 6
Calories: 261kcal
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
Calories: 261kcal | Carbohydrates: 23g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 40mg | Sodium: 583mg | Potassium: 165mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1627IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 1mg