One-Pot Creamy Orzo (Printable)

A comforting creamy orzo dish with garlic, Parmesan, and spinach, perfect for quick meals.

# 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:

01 - Melt butter in a large deep skillet or pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and cook for 1 minute until fragrant.
03 - Stir in orzo and toast for 2 minutes, stirring constantly to coat evenly with butter and aromatics.
04 - Pour in vegetable broth and milk. Stir to combine, 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 - Stir in heavy cream, Parmesan, and mozzarella (if using) until cheese melts and mixture becomes creamy.
06 - Fold in baby spinach and cook 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's genuinely done in 30 minutes, no tricks or hidden prep steps that'll frustrate you later.
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy your dinner.
  • The creamy sauce clings to every grain of orzo in a way that feels indulgent without being heavy.
02 -
  • Stir frequently while the orzo simmers—leave it alone and you'll get stuck, crunchy bits at the bottom that won't soften no matter how long you cook it.
  • Add the cream at the end when everything else is almost done, not at the beginning; if you heat cream too long or too aggressively, it can split or break, and you'll end up with an unpleasant grainy texture.
  • Taste before you finish; the broth is already salted and the cheese is salty, so you might need less salt than you think, but you'll know best once you actually taste it.
03 -
  • Toast your orzo before adding liquid—this extra step takes two minutes but adds a subtle nuttiness that elevates the whole dish.
  • Use freshly grated Parmesan, not the pre-grated kind; the difference in how it melts is absolutely worth the thirty seconds of effort.
  • If your sauce looks too thick at the end, warm a splash of milk or broth and stir it in; if it's too thin, just let it sit for a minute and the orzo will continue absorbing liquid as it cools slightly.
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