One-Pot Creamy Orzo (Print Version)

Creamy orzo cooked with garlic, Parmesan, and spinach in a savory broth for cozy dinners.

# 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)

# Directions:

01 - Melt butter in a large deep skillet or pot over medium heat. Add finely diced onion and cook until translucent, about 3–4 minutes.
02 - Add minced garlic to the skillet and sauté for 1 minute until fragrant.
03 - Stir in orzo and toast for 2 minutes, stirring constantly to coat with butter and aromatics.
04 - Pour in vegetable broth and milk, stir well, bring to gentle simmer. Cook uncovered for 10–12 minutes, stirring frequently, until orzo is tender and most liquid absorbed.
05 - Stir in heavy cream, Parmesan, and mozzarella if using, until cheese melts and mixture is creamy.
06 - Fold in baby spinach and cook 1–2 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 comes together in 30 minutes without making you feel like you've cut corners.
  • One pot means less cleanup, which might be the best part of dinner on a hectic day.
  • The sauce clings to every grain of orzo in a way that feels indulgent without being heavy.
02 -
  • Stir frequently while the pasta cooks, especially toward the end, so nothing sticks to the bottom and the sauce develops evenly.
  • If your sauce looks too thin after the pasta is tender, that's normal—the cheese and cream will thicken it in the next step, but if it's still loose, simmer for another minute without the lid.
  • Don't skip toasting the orzo in butter; it's the difference between a creamy pasta dish and one that tastes like a sauce poured over noodles.
03 -
  • If your sauce breaks or looks separated after adding the cream, lower the heat and whisk gently—high heat can cause the cream to curdle, but slow and steady reheats everything into smoothness.
  • Taste constantly as the pasta finishes cooking so you catch it at tender rather than soft; the pasta will continue absorbing liquid even after you turn off the heat.
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