Creamy Spinach Orzo Dish (Print-Friendly)

A comforting one-pan dish featuring tender orzo, creamy sauce, fresh spinach, and Parmesan.

# What You'll 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 - 2 cups 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 of ground nutmeg (optional)

→ Garnish

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

# How To Make It:

01 - Melt butter and olive oil in a large skillet over medium heat. Add chopped onion and cook for 3 minutes until softened. Stir in minced garlic and cook an additional minute.
02 - Add orzo to the skillet and toast lightly while stirring continuously for 2 minutes.
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 frequently, until orzo is al dente and most liquid has evaporated, approximately 10 to 12 minutes.
05 - Stir in cream cheese and grated Parmesan until fully melted and the sauce becomes creamy.
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.
07 - Plate immediately and garnish with extra Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It actually comes together in one pan, which means less to wash and more time to enjoy your meal.
  • The cream cheese melts into the broth and creates this luxurious sauce without any fussy technique or intimidating steps.
  • It tastes like you spent an hour cooking, even when you've barely been in the kitchen for thirty minutes.
02 -
  • Stir the pasta constantly while it's cooking—if you leave it alone, the bottom will stick to the pan and scorch, and no amount of extra sauce will fix that.
  • Don't let the milk and broth sit in the pan without the orzo; they'll separate and look curdled, so make sure to add the pasta first, then the liquids, then stir everything together right away.
03 -
  • If your sauce seems too thick at the end, don't panic—just stir in a splash of warm broth or milk and it loosens right back up.
  • Make sure your cream cheese is actually softened before you add it, or you'll get chunks instead of a smooth sauce; let it sit on the counter while you cook.
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