One-Pot Creamy Orzo (Print)

A comforting, creamy orzo dish cooked with garlic, Parmesan, and fresh spinach in one pot.

# Components:

→ Pasta & Dairy

01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)

→ Aromatics & Vegetables

06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk

→ Seasonings

12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)

# Directions:

01 - Melt butter in a large deep skillet over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo pasta and toast for 2 minutes, stirring constantly to coat with butter and aromatics.
04 - Pour in vegetable broth and milk, stir well, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until orzo is tender and most liquid is absorbed.
05 - Stir in heavy cream, Parmesan, and mozzarella (if using) until the cheeses melt and mixture becomes creamy.
06 - Fold in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • It comes together in 30 minutes, which means you can have dinner on the table faster than you'd expect.
  • Everything happens in one pot, so cleanup is refreshingly simple and your sink stays drama-free.
  • The flavor is deeply savory and creamy without tasting heavy or pretentious—it's just pure comfort.
02 -
  • If you skip the frequent stirring in step 4, the bottom will scorch and the whole pot tastes bitter—stir often and don't trust it to behave on its own.
  • Adding the cheese off heat, or at least while stirring constantly, prevents it from becoming grainy or separated, which changes the entire texture.
03 -
  • Freshly grated Parmesan melts and emulsifies into the sauce far better than pre-shredded varieties, which contain anti-caking agents that interfere with smoothness.
  • If your sauce seems too thin after the pasta is done cooking, let it sit off heat for 2 minutes—residual heat and the starch from the pasta will thicken it naturally.
Back