Easy Creamy Orzo Side (Print Version)
# Ingredients:
→ Base ingredients
01 -
1 tablespoon of olive oil
02 -
2 tablespoons unsalted butter
03 -
Half a medium yellow onion, diced
04 -
4 garlic cloves, finely minced
05 -
1/4 teaspoon Italian herb blend
→ Main components
06 -
1 cup dry orzo pasta
07 -
2 cups chicken stock or veggie broth
08 -
1 cup heavy whipping cream
09 -
1/2 cup freshly shredded parmesan
10 -
2 cups packed baby spinach leaves
11 -
Sea salt and black pepper, to your liking
# Instructions:
01 -
Heat your olive oil and butter together in a large pot over medium-high heat. Once the butter melts and starts sizzling, toss in your chopped onion. Let it cook for about 3 to 4 minutes until it becomes soft and translucent, stirring occasionally.
02 -
Add your minced garlic, Italian herbs, and dry orzo straight into the pot. Stir everything together constantly for 2 to 3 minutes. This step is key—you're lightly toasting the pasta and letting it soak up all those amazing garlic and herb flavors.
03 -
Pour in both the broth and cream, giving everything a good stir to combine. Wait until you see gentle bubbles forming, then keep it cooking uncovered for about 10 minutes. Make sure to stir pretty frequently so nothing sticks. You'll probably need to lower the heat to medium or medium-low—you want a nice gentle simmer, not a rolling boil. The pasta needs time to cook properly without the liquid evaporating too fast.
04 -
Remove the pot from the burner and immediately stir in your parmesan cheese and fresh spinach. Put the lid on and let it sit undisturbed for 3 to 5 minutes. The spinach will wilt down and the orzo will keep absorbing liquid, creating that perfect creamy consistency. If it looks too soupy, just wait a bit longer—it thickens up quickly. Taste and add salt and pepper as needed before serving.
# Notes:
01 -
Orzo is a rice-shaped pasta, not actual rice. If you'd prefer to use real rice instead, you'll need to adjust both the liquid amounts and cooking time since it would essentially be a different recipe.
02 -
Not a fan of spinach or don't have any on hand? No worries—you can totally skip it. I mainly add it for a pop of color, a bit of extra texture, and to sneak in some extra nutrients, but the dish is delicious without it too.
03 -
This dish comes together fast and makes an amazing side for grilled chicken, steak, or fish. Leftovers reheat beautifully—just add a splash of broth or cream to loosen it up.