Orzo is often overlooked, but this creamy, one-skillet dinner proves it deserves a spot in your weekly rotation. This recipe features orzo pasta toasted and then simmered in a rich vegetable broth with spinach, sun-dried tomatoes, and parmesan cheese. It’s a luxurious, risotto-style dish that requires none of the constant stirring. Creamy, cheesy, and packed with veggies, it makes a perfect vegetarian main or a delicious side dish.
Why You’ll Love This Recipe
Risotto Texture without the Work
Because the orzo cooks in a small amount of liquid, the starch creates a naturally creamy sauce that coats every grain. It feels indulgent and velvety like risotto but cooks in half the time and with zero fuss.
Flavor Packed
Toasting the dry orzo in butter before adding liquid adds a nutty depth of flavor. Combined with the punch of sun-dried tomatoes and salty parmesan, this simple dish tastes complex and gourmet.
Ingredients
- 1.5 cups orzo pasta
- 3 cups vegetable broth
- 2 cups spinach
- 0.33 cup sun-dried tomatoes, chopped
- 0.5 cup parmesan cheese, grated
- 0.25 cup heavy cream
- 2 tbsp butter
- 2 cloves garlic, minced
Instructions
- Sauté garlic in butter. Add orzo and toast 2 mins.
- Add broth and tomatoes. Simmer covered 10-12 mins.
- Stir in cream, spinach, and cheese until creamy.
- Serve immediately.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Orzo: The rice-shaped pasta.
Spinach: Fresh baby spinach adds color and nutrition.
Sun-Dried Tomatoes: Packed in oil, these add intense sweetness.
Parmesan Cheese: Freshly grated for the sauce.
Heavy Cream: Just a splash for extra richness.
Vegetable Broth: Or chicken broth for non-vegetarians.
Smart Substitutions
You can add mushrooms or asparagus for more veggies. Grilled chicken or shrimp makes it a hearty protein-packed meal. If you don’t have heavy cream, you can skip it; the starchy pasta water is often creamy enough on its own.
Step-by-Step Instructions
Prep Phase
Mince garlic and chop the sun-dried tomatoes.
Cooking Phase
Melt butter in a large skillet. Add dry orzo and garlic. Toast for 2 minutes until golden.
Stir in broth and sun-dried tomatoes. Bring to a boil.
Reduce heat, cover, and simmer for 10-12 minutes until orzo is tender and liquid is mostly absorbed.
Stir in heavy cream, spinach, and parmesan cheese. Stir until spinach wilts and sauce is creamy. Season with salt and pepper.
Pro Tips for Perfect Results
Technique Secrets
Toast the orzo! It prevents mushiness and adds flavor. Also, stir frequently towards the end so it doesn’t stick to the bottom of the pan.
Common Mistakes to Avoid
Overcooking. Orzo cooks fast. Test it at 9 minutes. It should be tender but have a slight bite.
| Nutrient | Amount per Serving |
|---|---|
| Calories | 380 kcal |
| Protein | 12g |
| Carbohydrates | 45g |
| Fat | 16g |
Serving Ideas & Pairings
Presentation & Plating
Top with pine nuts or fresh basil.
Pairing Suggestions
Serve with grilled salmon or chicken. If you like creamy soups, try our Mexican Street Corn Soup (Rich & Creamy) for another vegetarian delight.
Frequently Asked Questions
Q1? Can I use milk?
Yes, but it won’t be as rich.
Q2? Is orzo gluten-free?
No. Use GF orzo or rice if needed.
Q3? Can I meal prep?
Orzo absorbs liquid. It will be thicker the next day; add water when reheating.
Conclusion
This Creamy Orzo Dinner is elegant, easy, and satisfying. It’s a wonderful way to switch up your pasta routine.
