One-Pot Creamy Orzo (Printable)

Tender orzo simmered in flavorful broth with garlic, Parmesan, and cream, garnished with fresh spinach.

# What You’ll Need:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# How-To:

01 - Melt the butter in a large, deep skillet or pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the orzo and toast for 2 minutes, stirring constantly to coat it evenly with butter and aromatics.
04 - Pour in the vegetable broth and milk. Stir well and bring to a gentle simmer. Cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
05 - Add the heavy cream, Parmesan, and mozzarella (if using). Stir until the cheese melts and the mixture becomes creamy.
06 - Fold in the spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve while hot.

# Expert Hints:

01 -
  • The whole thing happens in one pot, which means less cleanup and more time actually enjoying food.
  • It comes together in 30 minutes flat, making it a real weeknight hero when you need something warm and filling.
  • The creamy sauce coats every grain so perfectly that you'll find yourself scraping the bottom of the pan.
02 -
  • Stir frequently while the liquid is cooking—this isn't something you can walk away from, and constant stirring helps release the starch from the orzo, which makes the sauce naturally creamy.
  • Don't skimp on toasting the orzo at the beginning; those few extra minutes of browning add a subtle nuttiness that elevates the whole dish.
03 -
  • Don't skip the toasting step—those two minutes of browning the orzo in butter make a real difference in flavor depth and feel like a restaurant-level move with almost no extra effort.
  • Keep your heat moderate; a rolling boil can cause the bottom to stick and the sauce to break, so aim for a gentle simmer that bubbles steadily but not aggressively.
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