Creamy Spinach Orzo (Print Version)

Tender orzo cooked in a creamy Parmesan sauce with fresh spinach for a comforting dish.

# What You Need:

→ 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 & Seasoning

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, for serving
15 - Freshly ground black pepper

# Directions:

01 - Melt butter with olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute more.
02 - Add orzo to the skillet and toast lightly, stirring frequently, for 2 minutes.
03 - Pour in vegetable broth and whole milk, stirring to combine. Bring to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered, stirring regularly, until orzo is tender yet firm and most liquid is absorbed, about 10 to 12 minutes.
05 - Stir in softened cream cheese and grated Parmesan until fully melted and sauce is creamy.
06 - Add chopped spinach and cook until just wilted, approximately 1 to 2 minutes. Season with salt, fresh ground pepper, and optional nutmeg.
07 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper.

# Expert Tips:

01 -
  • It's ready in 30 minutes but tastes like you actually tried.
  • One pan means barely any dishes, which feels like magic on a weeknight.
  • The cream cheese trick makes it impossibly rich without any heavy cream required.
  • It's vegetarian comfort food that doesn't feel like you're missing anything.
02 -
  • Grating your Parmesan fresh is not a suggestion; pre-grated cheese will make your sauce grainy and separated, and no amount of stirring fixes it.
  • Don't skip toasting the orzo—it's the difference between something that tastes like pantry pasta and something that tastes intentional and developed.
  • Stir frequently while the pasta cooks; this releases starch that creates the natural creaminess, so you're not actually relying on excess dairy.
03 -
  • Let your cream cheese sit out for ten minutes before cooking so it integrates smoothly instead of creating little pockets in the sauce.
  • Keep the heat at medium-low once the liquid is in; high heat makes the milk break and separates the sauce.
  • Taste constantly while cooking and season in layers rather than all at once at the end; you'll get better flavor distribution that way.
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