One-Pot Creamy Orzo (Printable Version)

Comforting creamy orzo with garlic, Parmesan, spinach, and herbs cooked in one pot.

# Components:

→ 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)

# Preparation steps:

01 - Melt butter in a large deep skillet or pot over medium heat. Add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo and toast for 2 minutes, stirring constantly to coat evenly with butter and aromatics.
04 - Pour in vegetable broth and milk. Stir, bring to a gentle simmer, and 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 cheese melts and mixture becomes creamy.
06 - Fold in spinach and cook 1 to 2 minutes until wilted. Season with salt, black pepper, and optional red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything happens in one pan so you have almost nothing to wash afterward
  • The pasta starches thicken the cooking liquid into a silky sauce without any roux or fancy technique
  • It comes together in under 30 minutes but tastes like something that simmered for hours
02 -
  • You must stir frequently during the simmering stage because orzo is starchy and will stick to the bottom of the pot if left unattended
  • The sauce will continue to thicken as it sits off the heat, so do not worry if it looks slightly looser than you want when you first finish cooking
  • Low sodium broth is essential because the liquid reduces by more than half, concentrating any salt dramatically
03 -
  • Grate your own Parmesan because pre grated cheese contains cellulose that prevents it from melting smoothly into the sauce
  • Room temperature liquids incorporate better and prevent the cream from seizing when you add it to the hot pasta
  • Reserve a small handful of parsley to garnish the top right before serving so it looks vibrant and fresh
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