Spinach and Parmesan Orzo
Ingredients
- Orzo:
- 2 tablespoons butter
- 1 small onion finely diced
- 3 cloves garlic minced
- 1½ cups orzo pasta
- 3 cups vegetable broth or chicken broth
- ½ cup heavy cream
- 4 cups fresh spinach roughly chopped
- ¾ cup grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon nutmeg optional
- Lemon zest from 1 lemon optional
- Serving:
- Extra Parmesan cheese
- Fresh parsley chopped
- Lemon wedges
Instructions
- Melt butter in large pot over medium heat.
- Add onion. Cook 3 to 4 minutes until soft.
- Add garlic. Cook 30 seconds.
- Add orzo. Stir to coat. Toast 1 minute.
- Add broth. Stir well.
- Bring to boil over high heat.
- Reduce to medium-low. Cover with lid.
- Simmer 10 to 12 minutes, stirring occasionally, until orzo is tender.
- Remove lid. Stir in heavy cream.
- Add spinach. Stir until wilted (1 minute).
- Stir in Parmesan, salt, pepper, and nutmeg.
- Add liquid if too thick.
- Remove from heat. Stir in lemon zest if using.
- Serve hot. Garnish with Parmesan, parsley, and lemon wedges.
Notes
- Stir occasionally to prevent sticking
- Cover with lid while cooking
- Add spinach at end — wilts quickly
- Use freshly grated Parmesan for best melting
- Adjust consistency with broth if too thick
- Toast orzo for 1 minute for nutty flavor
- Serve immediately — orzo thickens as it sits
- Frozen spinach works — thaw and squeeze dry first
- Store leftovers up to 3 days
- Reheat with added liquid to loosen