Creamy Spinach Orzo (Print version)

Orzo cooked in creamy sauce with spinach and Parmesan, offering rich flavor and a quick prep time.

# 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 - ½ cup freshly grated Parmesan cheese
09 - ⅓ cup cream cheese, softened

→ Vegetables & Seasoning

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

# Directions:

01 - Melt butter with olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, about 3 minutes. Stir in minced garlic and cook for 1 additional minute.
02 - Add orzo pasta to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk. Stir to combine, bring to a gentle simmer, then reduce heat to medium-low.
04 - Cook uncovered, stirring often, until orzo is al dente and most liquid is absorbed, approximately 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until they melt and create a creamy sauce.
06 - Add chopped spinach and cook for 1 to 2 minutes until just wilted. Season with salt, black pepper, and nutmeg if desired.
07 - Serve immediately, topped with extra Parmesan cheese and freshly ground black pepper.

# Expert Tips:

01 -
  • It comes together in 30 minutes flat, which means weeknight dinner without the stress or takeout guilt.
  • The creamy sauce clings to every grain of orzo in a way that feels indulgent but isn't heavy, just comforting.
  • One pan, minimal cleanup, maximum flavor—exactly what cooking should be when you're tired but want something real.
02 -
  • Don't let the sauce sit unattended while simmering—orzo absorbs liquid quickly and can stick if you're not stirring, turning a creamy dish into a gummy one in seconds.
  • The cream cheese needs to be softened before it goes in, or you'll have little chunks floating around instead of a smooth sauce.
  • Add the spinach at the very end; if you cook it with everything else, it turns dark and loses its fresh taste.
03 -
  • Use freshly grated Parmesan instead of the pre-grated kind—it melts smoother and tastes sharper and more alive.
  • If your broth is very salty, taste before seasoning at the end, as the Parmesan brings salt too and you don't want to end up overseasoning.
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