Description
One-Pot Spinach Orzo with Parmesan: Enjoy a quick, creamy dish featuring tender orzo, fresh spinach, and rich Parmesan. Perfect for a comforting
Ingredients
Scale
- 1½ cups (300g) orzo pasta, uncooked
- 3½ cups (830ml) low-sodium chicken or vegetable broth
- 2 tablespoons (30ml) olive oil
- 1 medium yellow onion, finely diced (about 1 cup)
- 3–4 cloves garlic, minced (about 1 tablespoon)
- 6 cups (180g) fresh spinach, roughly chopped
- ¾ cup (75g) freshly grated Parmesan cheese, plus more for serving
- 2 tablespoons (30g) unsalted butter
- 1 teaspoon lemon zest (from 1 small lemon)
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper, to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 3-4 minutes until translucent. Add minced garlic and cook for another 30 seconds until fragrant.
- Add dry orzo to the pan and toast for 2-3 minutes, stirring frequently, until lightly golden.
- Pour in broth, add ½ teaspoon salt and ¼ teaspoon black pepper, and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally to prevent sticking.
- When orzo is almost tender and most liquid is absorbed, add spinach in batches. Stir in one-third of the chopped spinach and let wilt for about 1 minute before adding the next batch, continuing until all spinach is incorporated.
- Remove from heat and stir in Parmesan cheese, butter, lemon zest, lemon juice, and red pepper flakes if using. Mix until cheese melts and creates a creamy sauce.
- Let stand for 2-3 minutes to thicken slightly. Taste and adjust seasonings as needed.
- Serve immediately in warm bowls, topped with additional freshly grated Parmesan cheese and fresh black pepper.