Creamy Tuscan Orzo
A rich, creamy one-pot orzo with sun-dried tomatoes, spinach, and Parmesan that cooks up in about half an hour.
Equipment
- large deep skillet or pot
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
- Grater (for Parmesan)
Ingredients
- 2 tablespoons unsalted butter
- 12 oz orzo (dry)
- 4 cloves garlic minced
- 2 tablespoons tomato paste
- 1 teaspoon dried Italian herbs
- 2 1/2 cups low-sodium vegetable broth or chicken broth
- 2 cups half-and-half or whole milk
- 1 cup sun-dried tomatoes drained if packed in oil and chopped
- salt and ground black pepper to taste
- 6 cups fresh baby spinach
- 1 cup Parmesan cheese freshly grated, plus more for serving
Instructions
- In a large, deep skillet or pot over medium heat, melt the butter.
- Add the dry orzo and minced garlic to the melted butter; stir and cook 4–5 minutes until the orzo is lightly toasted and fragrant.
- Stir in the tomato paste and dried Italian herbs and cook about 1 minute until combined.
- Pour in the broth and the half-and-half (or milk) and stir to combine, then add the chopped sun-dried tomatoes and season with salt and pepper.
- Increase heat to medium-high and bring to a boil, then reduce to medium-low and simmer, stirring frequently, until the liquid is mostly absorbed and the orzo is tender and creamy, about 12–15 minutes; add a splash of broth if it becomes too dry.
- Fold in the baby spinach and grated Parmesan and cook, stirring, until the spinach is wilted and the cheese is melted, about 2 minutes.
- Remove from heat, adjust salt and pepper to taste, top with additional Parmesan if desired, and serve.
Notes
- Grate fresh Parmesan for best flavor and melt.
- Use a Dutch oven or any large soup pot if needed.
- Butter can be swapped for your preferred cooking oil.
- Use heavy cream instead of milk for a richer sauce.
- Frozen spinach can be added directly without thawing.
- For a lactose-free option, use full-fat canned coconut milk.