Go Back
–+ servings
Parmesan and Spinach Orzo

Parmesan and Spinach Orzo

Yield: 4 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
This creamy, velvety orzo side dish is quick and easy + will go with any main dish! An absolute family-favorite.
5 stars (20 ratings)

Ingredients

  • 1 cup orzo pasta
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 small onion, diced
  • 1 tablespoon all-purpose flour
  • 1 cup whole milk
  • 1 ½ cups baby spinach, roughly chopped
  • ½ cup freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste

Equipment

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
    Parmesan and Spinach Orzo
  • Whisk in flour until lightly browned, about 1 minute.
    Parmesan and Spinach Orzo
  • Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
    Parmesan and Spinach Orzo
  • Stir in spinach until wilted, about 3 minutes.
    Parmesan and Spinach Orzo
  • Stir in Parmesan until melted, about 1 minute.
    Parmesan and Spinach Orzo
  • Stir in orzo; season with salt and pepper, to taste.
    Parmesan and Spinach Orzo
  • Serve immediately.

Notes

  • Cook the orzo until al dente. The orzo is cooked when it is tender but still firm with a chewy bite.
  • Add protein. Turn this into a complete meal, serving alongside lemon garlic chicken, honey salmon in foil or a ribeye steak.
  • Add more vegetables and greens. Mushrooms, peas, zucchini, asparagus, broccoli and leafy greens (spinach, kale, collard greens, swiss chard or arugula) are all great additions.
  • Use high quality Parmesan. While powdered Parmesan can be a convenient option, it contains additives and fillers resulting in a gritty, sawdust texture. Opt for good quality, freshly grated Parmigiano Reggiano or domestic Parmesan – this gives that favorited rich, nutty flavor to the dish.
  • Stir often. Orzo releases quite a bit of starch during cooking. Frequent stirring will prevent the orzo from sticking and clumping, yielding even, creamy goodness.
  • Add a splash of liquid when reheating. Add a splash of water or milk (about 1 tbs per 1 cup orzo) to prevent from drying out.