One-Pot Creamy Orzo (Printable Version)

Creamy orzo cooked with garlic, Parmesan, spinach, and a hint of cream for a satisfying dish.

# 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)

# Steps:

01 - Melt butter in a large, deep skillet over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Add minced garlic to the skillet and cook for 1 minute until fragrant.
03 - Stir in the orzo and toast for 2 minutes, stirring continuously to coat with butter and aromatics.
04 - Pour in vegetable broth and milk. Stir well, bring to a gentle simmer, then cook uncovered for 10 to 12 minutes, stirring frequently until orzo is tender and most liquid is absorbed.
05 - Add heavy cream, Parmesan, and mozzarella (if using). Stir until cheeses melt and mixture becomes creamy.
06 - Fold in baby 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.

# Expert Advice:

01 -
  • It comes together in one pot while you're still in your work clothes, no fancy techniques or hovering required.
  • The cheese melts into every grain so you get creamy bites without it feeling heavy or pretentious.
  • Spinach sneaks in at the end, making you feel virtuous about feeding yourself actual vegetables.
02 -
  • Don't skip toasting the orzo in butter—it's the difference between a creamy pasta dish and something that tastes undercooked no matter how long you cook it.
  • Stir frequently during the simmering step, not because it burns easily, but because stirring helps the pasta cook evenly and release its starches so the whole dish becomes naturally creamy without needing extra cream.
  • Freshen it up with the parsley at the very end instead of cooking it down—it keeps its brightness and adds a fresh flavor that stops this from tasting one-note.
03 -
  • If your finished dish feels too thick when you're done cooking, don't panic—just add a splash of warm milk or broth and stir until it reaches the consistency you want.
  • Make it vegan by swapping in plant-based butter, cream, and cheese—the dish still works beautifully, though you lose a tiny bit of that creamy richness that makes it so craveable.
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