Description
Creamy, dreamy, and ready in under 30 minutes. This Tuscan orzo will make you feel like a gourmet chef without breaking a sweat.
Ingredients
Scale
- 1½ cups (300g) orzo pasta (uncooked)
- 2 tablespoons (30ml) olive oil, preferably extra virgin
- 3 cloves garlic, minced (about 1 tablespoon)
- ½ cup (80g) sun-dried tomatoes, julienned (oil-packed, drained)
- 3½ cups (825ml) chicken broth (vegetable broth works for vegetarian option)
- ¾ cup (180ml) heavy cream
- 4 cups (120g) fresh spinach, roughly chopped
- ¾ cup (75g) freshly grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional, for heat)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons fresh basil, thinly sliced, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Add sun-dried tomatoes and stir for 1-2 minutes.
- Pour in chicken broth and bring to a gentle boil. Add orzo pasta, dried Italian herbs, red pepper flakes (if using), salt, and pepper. Reduce heat to medium-low and simmer, stirring frequently, for 8-10 minutes until orzo is al dente.
- Reduce heat to low and gradually stir in heavy cream. Simmer gently for 2-3 minutes until slightly thickened.
- Add chopped spinach in batches, stirring until wilted before adding more. Once all spinach is incorporated, remove from heat.
- Sprinkle in grated Parmesan cheese in small batches, stirring until completely melted. Taste and adjust seasoning if needed.
- Let stand for 2-3 minutes to thicken. Serve garnished with fresh basil and extra Parmesan cheese.