One-Pot Creamy Orzo (Printable Version)

Creamy orzo cooked with garlic, Parmesan, and spinach for a quick, comforting dinner.

# 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)

# Directions:

01 - Melt butter in a large deep skillet or pot 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 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 - Add heavy cream, Parmesan, and optional mozzarella. Stir until cheese melts and mixture becomes creamy.
06 - Fold in spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and optional red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately.

# Additional Tips::

01 -
  • It's genuinely creamy without any fussy technique, just butter, cream, and patience.
  • Everything happens in one pot, which means minimal cleanup and maximum peace of mind on busy nights.
  • The garlic and cheese flavors build naturally as the pasta cooks, creating depth that tastes like you spent hours on it.
02 -
  • Stir frequently once the broth goes in—the pasta can stick to the bottom if you're not paying attention, and a stuck bottom tastes bitter and ruins the whole thing.
  • Add the cream and cheese when most of the liquid is gone, not before; if you do it too early, the sauce breaks and separates instead of becoming silky.
  • Taste before you plate, because this dish loves a proper seasoning adjustment at the very end when you can actually feel the balance.
03 -
  • Use the finest grater you have for the Parmesan; microplane graters melt it in faster and more evenly than box graters.
  • Save a splash of the broth before you add the cream, so you can loosen the sauce if it ever gets too thick while resting.
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