Save The first time I made this orzo, my kitchen smelled like butter and garlic in the best possible way. I had half a bag of orzo sitting in the pantry for months and finally decided to just cook it like risotto instead of boiling it separately. That small decision changed everything about how I think about pasta on busy weeknights.
My roommate walked in while I was stirring in the spinach and literally asked what restaurant I ordered from. The way the cream and Parmesan coat each tiny grain of pasta makes it feel fancier than it actually is which is my favorite kind of dinner trick.
Ingredients
- 1 1/2 cups orzo pasta: This rice shaped pasta is perfect for one pot cooking because it releases just enough starch to create a silky sauce without any effort
- 2 tablespoons unsalted butter: Butter gives the base a richness that olive oil alone cannot achieve and helps toast the orzo slightly before adding liquid
- 1 small yellow onion: Finely diced so it almost melts into the dish providing sweet savory depth without obvious onion chunks
- 3 cloves garlic: Minced fresh garlic is non negotiable here because it blooms in the butter and infuses every bite
- 3 cups vegetable broth: Low sodium is crucial so you can control the salt level and the broth becomes the flavor foundation
- 1/2 cup milk: This adds extra creaminess without being too heavy and helps the starch release properly
- 1/2 cup heavy cream: The finishing touch that transforms the dish from good to absolutely luxurious
- 1/2 cup freshly grated Parmesan: Use the good stuff you grate yourself because pre grated has anti caking agents that prevent smooth melting
- 2 cups baby spinach: Wilts down beautifully and adds a pop of color and freshness to balance the richness
Instructions
- Build your flavor base:
- Melt butter in a large deep skillet over medium heat then add the diced onion and cook 3 to 4 minutes until it turns translucent and fragrant
- Wake up the garlic:
- Stir in the minced garlic and let it cook for just 1 minute until it smells amazing but do not let it brown or it will turn bitter
- Toast the orzo:
- Add the dry orzo to the pan and stir constantly for 2 minutes so it toasts slightly and gets coated in all that buttery goodness
- Simmer to perfection:
- Pour in the vegetable broth and milk then bring it to a gentle bubble and cook uncovered for 10 to 12 minutes stirring often until the pasta is tender and most liquid is absorbed
- Make it creamy:
- Remove from heat then stir in the heavy cream Parmesan and mozzarella if using until everything melts into a glossy sauce
- Add the greens:
- Fold in the spinach and let it wilt for 1 to 2 minutes then season with salt pepper and red pepper flakes to taste
- Finish and serve:
- Stir in fresh parsley right before serving and eat it while it is hot and ridiculously creamy
Save I made this for my sister on a rainy Tuesday and she paused between bites to ask why restaurant pasta never tastes this comforting. That moment when someone takes a second bite immediately after the first is the only validation a recipe really needs.
Make It Your Own
This dish is incredibly forgiving and welcomes substitutions with open arms. Try sun dried tomatoes for tang or sautéed mushrooms for earthiness.
Pairing Ideas
A crisp white wine like Pinot Grigio cuts through the cream beautifully. A simple green salad with lemon vinaigrette balances the richness perfectly.
Storage And Meal Prep
This keeps well in the fridge for 3 to 4 days and reheats with a splash of milk to bring back the creamy texture. The flavors actually get better overnight.
- Add protein like cooked chicken or shrimp in the last 2 minutes
- Swap spinach for kale or arugula if that is what you have
- Double the recipe because you will definitely want leftovers
Save Some recipes are just supposed to be cozy simple and deeply satisfying and this is one of them.
Kitchen Questions
- → What type of pasta is used in this dish?
Orzo pasta, a small rice-shaped pasta, is used for its quick cooking and ability to absorb flavors well.
- → Can I make this dairy-free or vegan?
Yes, substitute dairy butter, cream, and cheeses with plant-based alternatives to maintain creaminess without dairy.
- → How do I ensure the orzo doesn't stick during cooking?
Stir frequently while simmering and use enough broth to allow the orzo to cook evenly without sticking.
- → What other greens can I use instead of spinach?
Kale or arugula make excellent substitutes, providing different textures and flavors while complementing the creamy base.
- → Can additional proteins be added to this dish?
Cooked chicken, shrimp, or sautéed mushrooms can be stirred in for extra protein and depth of flavor.