Creamy Orzo One-Pot (Print Version)

Savory orzo cooked in broth with garlic, Parmesan, cream, and spinach for a creamy, satisfying dish.

# What You'll Need:

→ Pasta & Dairy

01 - 1.5 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 0.5 cup heavy cream
04 - 0.5 cup freshly grated Parmesan cheese
05 - 0.5 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 - 0.25 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 0.5 cup milk

→ Seasonings

12 - 0.5 teaspoon salt, or to taste
13 - 0.25 teaspoon black pepper
14 - 0.25 teaspoon red pepper flakes (optional)

# How To Make:

01 - Melt butter in a large deep skillet over medium heat; add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo pasta and toast for 2 minutes, stirring constantly to coat evenly with butter and aromatics.
04 - Pour in vegetable broth and milk; stir well and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently until orzo is tender and most liquid is absorbed.
05 - Add heavy cream, Parmesan, and mozzarella (if using); stir gently until cheese melts and mixture becomes creamy.
06 - Fold in baby spinach and cook for 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 Tips:

01 -
  • Everything happens in one pot, which means less cleanup and more time to actually enjoy your dinner.
  • The orzo absorbs the broth while cooking, creating a naturally creamy texture without relying entirely on cream.
  • Ready in thirty minutes flat, making it perfect for those nights when hunger doesn't wait.
02 -
  • Freshly grated Parmesan is non-negotiable—pre-shredded versions contain anti-caking agents that make the sauce feel grainy instead of smooth.
  • Don't skip the toasting step for the dry orzo; those two minutes of contact with butter and heat create a depth of flavor that separated my first attempt from the versions people now ask for.
  • Stir frequently while the pasta cooks so it softens evenly and doesn't clump or stick; this is active cooking, not passive.
03 -
  • Keep your heat at medium or medium-low throughout; patience here means creamy, cohesive sauce instead of a broken, oily one.
  • Taste the dish in stages—once before adding cheese, once after, and again before serving—so you're actually building flavor rather than guessing at seasoning.
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