Quick & Easy Creamy Spinach Orzo
A simple, creamy one-pot orzo with spinach and Parmesan ready in under 30 minutes.
Equipment
- Medium Saucepan
- Wooden Spoon or Spatula
- Measuring cups and spoons
- Grater (optional)
Ingredients
- 2 cups vegetable broth
- 1 cup whole milk
- 1 cup orzo pasta
- 1 cup Parmesan cheese grated
- 4 oz baby spinach roughly chopped
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
Instructions
- In a medium saucepan, combine 2 cups vegetable broth and 1 cup whole milk and bring to a gentle boil over medium-high heat.
- Add 1 cup orzo to the boiling liquids, reduce heat to medium, and cook for 8–10 minutes, stirring occasionally to prevent sticking, until the orzo is tender.
- Lower heat to medium-low, then stir in 1 cup grated Parmesan and 4 oz roughly chopped baby spinach until the cheese melts and the spinach wilts, about 2–3 minutes.
- Taste and season with 1/2 tsp salt and 1/2 tsp black pepper, adjusting to preference, then serve warm.
Notes
- Use a non-stick pot because milk can make pasta stick to the bottom.
- Stir frequently in the first few minutes to prevent sticking.
- Add salt at the end depending on your broth’s sodium.
- Fresh spinach gives the creamiest texture.
- Grate your own Parmesan for best melt and flavor.
- For extra veggies or protein, stir in cooked additions like peas or chickpeas.