Creamy Orzo
This Creamy Orzo is a comforting delight! Rich, flavorful, and so easy to make, it's perfect for any occasion.
Servings: 4 servings
Ingredients
- 2 tablespoons salted butter
- 1 tablespoon olive oil
- 1 large shallot minced
- 2 cloves garlic minced
- 1/2 teaspoon lemon zest
- 1 cup uncooked orzo pasta
- 2 1/2 cups vegetable or chicken broth
- 2 cups chopped fresh spinach
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Kosher salt and black pepper for seasoning to taste
- Garnish optional crushed red pepper flakes, fresh basil, and extra Parmesan cheese
- Lemon wedges for serving
Instructions
- In a large pot, melt the salted butter and olive oil over medium heat. Once melted, add the minced shallot and sauté for about 2-3 minutes until it becomes translucent. Add the minced garlic and lemon zest, cooking for an additional minute until fragrant.
- Stir in the uncooked orzo pasta, allowing it to toast slightly for about a minute. This step enhances the flavor of the orzo. Pour in the vegetable or chicken broth, bringing the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for about 10-12 minutes, or until the orzo is tender and the liquid is absorbed.
- Once the orzo is cooked, stir in the chopped fresh spinach. As it wilts, pour in the heavy cream and grated Parmesan cheese, mixing until everything is well combined. Season with kosher salt and black pepper to taste.
- Remove the pot from heat. For an extra touch, garnish with crushed red pepper flakes, fresh basil, and additional Parmesan cheese if desired. Serve immediately with lemon wedges on the side for a burst of fresh flavor.
Equipment
- Large Pot
- Wooden Spoon
- Measuring cups and spoons
- Knife and cutting board
- Grater
Notes
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or cream to restore moisture.