Creamy One-Pot Orzo (Printable)

A creamy orzo dish blending garlic, Parmesan, and spinach for a cozy and satisfying meal.

# What You’ll 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 Make It:

01 - Melt butter in a large deep skillet over medium heat, then add diced onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic to the skillet and cook 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 a gentle simmer, and 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 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 while hot.

# Expert Advice:

01 -
  • It's genuinely finished in thirty minutes, no shortcuts needed.
  • Everything happens in one pot, which means minimal cleanup on nights when you're already tired.
  • The creamy texture feels indulgent but tastes light enough to eat any night of the week.
02 -
  • Stir frequently while the liquid is absorbing—this keeps the bottom from sticking and distributes heat evenly so the pasta cooks uniformly.
  • The timing between tender pasta and creamy sauce is tight; if you walk away during those 10–12 minutes, you might end up with mush or crunchy grains.
  • The sauce will continue to thicken slightly as it cools, so don't panic if it seems a touch loose when you're plating.
03 -
  • Grate your Parmesan fresh and never add it to boiling liquid—melt it into warm, creamy sauce so it distributes smoothly instead of clumping.
  • Keep the burner at a gentle medium; high heat makes the milk break and the sauce separate instead of becoming silky.
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