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Spinach Orzo With Parmesan

A creamy, one-pot dish that combines orzo pasta, fresh spinach, and Parmesan cheese, ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Pasta and Stock
  • 1 cup orzo pasta Can be substituted with gluten-free pasta or quinoa.
  • 4 cups vegetable broth Use high quality for better flavor.
Vegetables
  • 2 cups fresh spinach, chopped Frozen spinach can be used; make sure to thaw and squeeze out excess water.
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
Dairy and Seasoning
  • ½ cup grated Parmesan cheese Freshly grated is recommended for best results.
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes (optional)
Garnish
  • Fresh parsley For garnish.

Method
 

Preparation
  1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
  2. Add 1 finely chopped onion and sauté for 3-4 minutes until translucent.
  3. Push the onion to the side, add 3 minced garlic cloves, and cook for 1 minute, stirring constantly.
  4. Add 1 cup of dry orzo and toast for 1 minute, stirring continuously.
Cooking
  1. Pour in 4 cups of vegetable broth, stirring to combine, and bring to a boil.
  2. Reduce heat to low, cover, and simmer for 10-12 minutes, stirring occasionally.
  3. Once orzo is tender, stir in 2 cups of chopped spinach and cook for an additional 2-3 minutes until wilted.
  4. Remove from heat and stir in ½ cup of grated Parmesan cheese. Season with salt, black pepper, and red pepper flakes to taste.
Serving
  1. Ladle into bowls and top with fresh parsley and extra Parmesan. Serve immediately.

Notes

Stir the orzo during cooking to prevent sticking. A squeeze of fresh lemon juice at the end brightens the dish.