Parmesan and Spinach Orzo
This parmesan and spinach orzo is so creamy and velvety. A quick and easy side dish that will go with any main dish, a family-favorite here!
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.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Stir in spinach until wilted, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute.
- Stir in orzo; season with salt and pepper, to taste.
- 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.