One-Pot Creamy Orzo (Printable version)

A creamy orzo dish with garlic, Parmesan, and spinach, perfect for a simple comforting meal.

# What You Need:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# How to Make It:

01 - Melt the butter in a large, deep skillet or pot over medium heat; add the diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the orzo and toast for 2 minutes, stirring constantly to coat with butter and aromatics.
04 - Pour in the vegetable broth and milk; stir well, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most liquid absorbed.
05 - Add the heavy cream, Parmesan, and mozzarella if using; stir until cheese melts and mixture is creamy.
06 - Fold in the spinach and cook for 1 to 2 minutes until wilted; season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • It's ready in half an hour, which means you can feed yourself something genuinely creamy and satisfying on the nights when takeout feels like cheating.
  • Everything cooks in one pot, so there's barely anything to clean up while you're still warm from the stove.
  • The orzo becomes almost risotto-like as it absorbs the broth, but without any of the constant stirring that makes risotto feel like a chore.
02 -
  • If you use pre-shredded Parmesan from a bag, it won't melt smoothly because of the cellulose coating—freshly grated cheese makes a genuinely visible difference in the texture of the final dish.
  • Stir frequently while the orzo is cooking in the broth so it doesn't clump or stick to the bottom, and stop stirring once the cream is added or you'll break down the pasta too much and end up with mushiness.
03 -
  • Buy your Parmesan in a wedge and grate it fresh right before cooking—it melts silkier and tastes brighter than anything pre-packaged.
  • If you're nervous about the sauce breaking or becoming too thick, add your cream a little at a time and taste as you go; you can always add more, but you can't take it out.
Return