Description
Whip up a delicious Parmesan Spinach Orzo in no time! Perfectly cheesy, leafy, and a hint of garlic, it’s the ideal quick, comforting meal.
Ingredients
Scale
- 1½ cups (300g) dry orzo pasta
- 3 tablespoons olive oil, divided
- 1 medium yellow onion, finely diced (about 1 cup)
- 3 cloves garlic, minced (about 1 tablespoon)
- 3½ cups (840ml) low-sodium chicken or vegetable broth
- 8 ounces (225g) 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 lemon)
- 1 tablespoon fresh lemon juice
- ½ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat 2 tablespoons olive oil in a large skillet over medium heat. Add diced onion and sauté for 3-4 minutes until translucent.
- Add minced garlic and cook for 30 seconds until fragrant. Add dry orzo and toast for 2 minutes, stirring frequently.
- Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes, stirring occasionally until orzo is al dente and most liquid is absorbed.
- Stir in half the chopped spinach and cook until wilted, about 1-2 minutes.
- Remove from heat and add remaining spinach, Parmesan cheese, butter, lemon zest, lemon juice, and red pepper flakes if using. Stir until cheese melts and spinach wilts.
- Season with salt and pepper to taste. Drizzle with remaining tablespoon of olive oil.
- Serve immediately, garnished with additional freshly grated Parmesan cheese.