Creamy Spinach Orzo Dish (Printer-Friendly)

Tender orzo blended with spinach and Parmesan in a rich, creamy sauce for a hearty dish.

# What You Need:

→ 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 - 1 cup 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 ground nutmeg (optional)

→ Garnish

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

# Directions:

01 - Melt butter with olive oil in a large deep skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for an additional 1 minute.
02 - Add orzo pasta to the skillet and toast gently for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Simmer uncovered, stirring regularly, until orzo is al dente and most liquid has absorbed, approximately 10 to 12 minutes.
05 - Stir in softened cream cheese and freshly grated Parmesan until fully melted and combined into a creamy sauce.
06 - Fold in chopped spinach and cook just until wilted, about 1 to 2 minutes. Season with salt, freshly ground black pepper, and optional nutmeg to taste.
07 - Serve immediately, garnishing with extra Parmesan and black pepper.

# Expert Suggestions:

01 -
  • It comes together in one skillet with minimal fuss, leaving you with just one pan to wash while you actually enjoy your dinner.
  • The creamy sauce clings to every tiny grain of orzo, creating pure comfort without any pretension.
  • Fresh spinach wilts right into the dish at the end, so you're eating vegetables without them feeling like an afterthought.
02 -
  • Stir frequently during the cooking process—orzo wants attention, and those few minutes of stirring prevent it from clumping or sticking to the bottom of the pan.
  • Don't use pre-grated Parmesan from a shaker; it contains anti-caking agents that make the sauce grainy instead of smooth and velvety.
03 -
  • Soften your cream cheese at room temperature for five minutes so it melts smoothly into the sauce instead of breaking into lumps.
  • If the sauce seems too thick when you're done, stir in a splash of warm broth or milk—it should flow gently, not sit stiffly in the pan.
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