Quick & Easy Creamy Spinach Orzo
A simple, creamy one-pot orzo with spinach and Parmesan ready in about 20 minutes.
Servings: 4 servings
Ingredients
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup orzo pasta
- 1 cup Parmesan cheese
- 4 oz baby spinach roughly chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- Combine the vegetable broth and whole milk in a medium saucepan and bring to a boil over medium-high heat.
- Add the orzo to the boiling liquids, reduce heat to maintain a gentle boil, and cook 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Reduce heat to medium-low. Stir in the Parmesan and chopped baby spinach, cooking about 3 minutes until the spinach wilts and the cheese melts into a creamy sauce.
- Taste and season with salt and pepper as needed, then serve warm.
Equipment
- Medium Saucepan
- Wooden spoon or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Notes
- Use a non-stick pot because milk can make pasta stick to the bottom.
- Stir frequently, especially in the first few minutes of cooking.
- Add salt at the end depending on your broth's sodium.
- Fresh spinach gives the creamiest texture.
- Grate your own Parmesan for best melt and flavor.
- Add a tablespoon of butter before serving for extra richness.