Creamy Spinach Orzo Dish (Printable Version)

Tender orzo in creamy sauce with fresh spinach and Parmesan, ready in 30 minutes.

# Needed Ingredients:

→ 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

# Steps:

01 - Melt butter with olive oil in a large skillet over medium heat. Add chopped onion and cook until softened, approximately 3 minutes. Stir in minced garlic and cook for an additional minute.
02 - Add orzo to the skillet and toast lightly for 2 minutes, stirring frequently to prevent sticking.
03 - Pour in vegetable broth and whole milk, stirring well. Bring mixture to a gentle simmer and reduce heat to medium-low.
04 - Simmer uncovered, stirring often, until orzo reaches an al dente texture and most liquid is absorbed, roughly 10 to 12 minutes.
05 - Stir in cream cheese and Parmesan until fully melted and sauce achieves a creamy consistency.
06 - Fold in chopped spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, black pepper, and optional nutmeg to taste.
07 - Serve immediately, garnished with extra Parmesan and freshly ground black pepper.

# Expert Advice:

01 -
  • It's genuinely ready in 30 minutes from cold pan to table, no shortcuts needed.
  • The cream cheese trick makes it taste indulgent without requiring you to buy special ingredients.
  • One pan means one cleanup, which honestly changes everything on a busy night.
02 -
  • Stir frequently during the simmer or you'll find burnt bits stuck to the bottom that taste bitter and ruin the whole thing.
  • Don't add the spinach until the very end or it'll break down too much and turn the sauce brownish-green instead of looking fresh.
  • The sauce will be looser when you finish cooking than you expect, but it tightens as it sits; if you cook it to what looks thick enough, it'll be a casserole by the time you serve it.
03 -
  • Keep your cheese at room temperature before adding it so it melts smoothly into the warm liquid instead of clumping.
  • If the sauce looks too thick before serving, don't panic—stir in a few tablespoons of milk or broth and it'll loosen right up without any fuss.
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