Creamy Spinach Orzo Dish (Print Version)

Tender orzo cooked with fresh spinach and Parmesan in a creamy, comforting sauce.

# Components:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened

→ Vegetables & Seasonings

10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese
15 - Freshly ground black pepper

# Method:

01 - Melt butter and olive oil in a large skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently.
03 - Pour in vegetable broth and whole milk. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Simmer uncovered, stirring frequently, until orzo absorbs most of the liquid and is tender but firm to bite, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and grated Parmesan until fully melted and the mixture is creamy.
06 - Add chopped spinach and cook just until wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and nutmeg if desired.
07 - Plate immediately, topping with extra grated Parmesan and freshly ground black pepper to taste.

# Expert Advice:

01 -
  • It tastes like you spent hours in the kitchen when you actually just spent twenty minutes stirring a pan.
  • The creamy sauce clings to every grain of orzo in a way that makes you forget you're eating something this easy to make.
  • Fresh spinach adds color and nutrition without pretending to be something it's not.
02 -
  • Stir frequently while the orzo cooks so it doesn't stick to the bottom of the pan and burn—this learned the hard way teaches you that attention pays off.
  • Don't walk away thinking you can skip the stirring step; the constant motion is what transforms broth into creamy sauce instead of soupy pasta.
  • Add the spinach at the very end, because if it sits in the hot sauce too long it loses its color and turns a sad olive shade.
03 -
  • Toast your orzo in the fat for those two minutes—it's the secret that separates homemade from boxed.
  • Taste and adjust seasoning right before serving because salt levels shift once the cream cheese melts in.
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