Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- Salt, to taste
- Black pepper, to taste
Instructions
- Sauté Onion: Heat olive oil and butter in a pot over medium-high heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
- Add Garlic, Seasoning & Orzo: Stir in the minced garlic, Italian seasoning, and uncooked orzo pasta. Cook for 2-3 minutes, stirring frequently to infuse flavor and lightly toast the orzo.
- Cook Orzo in Broth and Cream: Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a gentle bubble, then reduce heat to medium or medium-low. Continue cooking uncovered for about 10 minutes, stirring often, until the orzo is tender and the liquid has mostly been absorbed.
- Finish with Cheese and Spinach: Remove the pot from heat and stir in the freshly grated Parmesan cheese and fresh baby spinach. Cover the pot and let it sit for 3-5 minutes to allow the spinach to wilt and the sauce to thicken.
- Season and Serve: Taste and adjust seasoning with salt and pepper as needed. Serve warm for a creamy, flavorful side or light main dish.
Notes
- Use vegetable broth for a vegetarian version.
- For a lighter dish, substitute heavy cream with half-and-half or whole milk, though the sauce will be less creamy.
- Stir frequently when cooking the orzo to prevent sticking and ensure even cooking.
- Freshly grated Parmesan cheese works best for the creamiest texture and richest flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently with a splash of broth or cream to restore creaminess.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
