Creamy Tuscan Orzo
A creamy, comforting one-pot orzo with sun-dried tomatoes, spinach, and Parmesan ready in about 30 minutes.
Servings: 4 servings
Ingredients
- 2 tablespoons unsalted butter
- 12 oz orzo (dry)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 2.5 cups low-sodium vegetable broth or chicken broth
- 2 cups half-and-half or whole milk
- 1 cup sun-dried tomatoes drained from oil and chopped
- salt and ground black pepper to taste
- 6 cups fresh baby spinach
- 1 cup Parmesan cheese grated, plus more for serving
Instructions
- In a large, deep skillet or pot over medium heat, melt the butter.
- Add the dry orzo and minced garlic to the melted butter; stir and cook for 4–5 minutes until the orzo is lightly toasted and the garlic is fragrant.
- Stir in the tomato paste and dried Italian herbs and cook about 1 minute until fully combined.
- Pour in the broth and the half-and-half (or milk), then stir to combine.
- Add the chopped sun-dried tomatoes and season with salt and black pepper to taste.
- Increase heat to medium-high and bring the mixture to a gentle boil, then reduce to medium-low and simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender, about 12–15 minutes; add a splash of broth if it becomes too dry.
- Fold in the fresh baby spinach and grated Parmesan; stir until the spinach wilts and the cheese melts, about 2 minutes.
- Remove from heat, adjust seasoning with salt and pepper if needed, top with additional Parmesan, and serve.
Equipment
- Large Deep Skillet or Pot
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Grate fresh Parmesan for the best flavor and melt.
- Use a large soup pot if you don't have a Dutch oven.
- Olive oil can substitute for butter if preferred.
- Use heavy cream instead of milk for a richer sauce.
- Frozen spinach can be added from frozen without thawing.
- Full-fat canned coconut milk can be used for a lactose-free option.