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!
Prep Time5 minutesmins
Cook Time20 minutesmins
Total Time25 minutesmins
Course: Pasta
Cuisine: Italian
Keyword: orzo, spinach
Servings: 6
Calories: 261kcal
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Ingredients
2tablespoonssalted butter
1tablespoonolive oil
1large shallot,minced
2clovesgarlic,minced
1/2teaspoonlemon zest
1cupuncooked orzo pasta
2 1/2cupsvegetable or chicken broth
2cupschopped fresh spinach
1/2cupheavy cream
1/2cupgrated 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.