Creamy Spinach Orzo (Printable Version)

Tender orzo simmered in a creamy sauce with fresh spinach and Parmesan cheese for a hearty meal.

# Ingredient List:

→ Pasta & Dairy

01 - 1 cup orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 2 cloves garlic, minced
05 - 1 small onion, finely chopped
06 - 2 cups vegetable broth
07 - 1 cup whole milk or half-and-half
08 - 1/2 cup freshly grated Parmesan cheese
09 - 1/3 cup cream cheese, softened

→ Vegetables

10 - 4 cups baby spinach, roughly chopped
11 - Salt, to taste
12 - Freshly ground black pepper, to taste
13 - Pinch of ground nutmeg (optional)

→ Garnish

14 - Extra Parmesan cheese, for serving
15 - Freshly ground black pepper

# Step-by-Step Instructions:

01 - Melt butter with olive oil in a large skillet over medium heat. Add finely chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 more minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring continuously.
03 - Pour in vegetable broth and whole milk, stirring to combine. Bring mixture to a gentle simmer and reduce heat to medium-low.
04 - Simmer uncovered, stirring frequently, until orzo is al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until fully melted and the sauce becomes creamy.
06 - Fold in chopped baby spinach and cook until wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and optional nutmeg.
07 - Serve immediately, garnished with additional Parmesan cheese and freshly ground black pepper.

# Expert Advice:

01 -
  • The whole thing comes together in one pan—no draining, no fussing with multiple pots.
  • It's creamy and rich enough to satisfy a craving for something indulgent, but light enough you won't feel weighed down afterward.
  • Spinach sneaks in so naturally that even skeptics forget they're eating their greens.
02 -
  • Don't skip the frequent stirring while the orzo cooks—this prevents sticking and helps distribute heat evenly so nothing burns on the bottom.
  • Add the cream cheese off heat or on very low heat; high heat can make it grainy or cause the sauce to break.
  • Taste before you finish; the broth carries most of the salt, so you might need less added salt than you think.
03 -
  • If your sauce seems too thick, stir in a splash of reserved pasta water or extra broth; if too thin, give it another minute or two to reduce.
  • Freshly grated Parmesan melts smoothly into the sauce, while pre-grated versions sometimes get grainy because of additives.
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