One-Pot Creamy Orzo Pasta (Printable Version)

Tender orzo cooked in broth with garlic, Parmesan, cream, and spinach for a rich, comforting dish.

# What You'll Need:

→ 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)

# How To Make It:

01 - Melt the butter in a large, deep skillet or pot over medium heat. Add the diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the orzo pasta and toast for 2 minutes, stirring constantly to evenly coat with butter and aromatics.
04 - Pour in the vegetable broth and milk. Stir to combine, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until the orzo is tender and most of the liquid is absorbed.
05 - Add the heavy cream, Parmesan, and mozzarella cheese if using. Stir until the cheese has melted and the mixture is creamy.
06 - Fold in the 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 while hot.

# Expert Advice:

01 -
  • It's genuinely finished in under 30 minutes, which means weeknight dinners stop feeling like a second job.
  • Everything happens in one pot, so cleanup is actually manageable and you're not standing at the sink when you'd rather be eating.
  • The creaminess comes from real ingredients, not some mysterious cream sauce that never tastes quite right.
  • It stretches easily—add vegetables, proteins, or extra greens depending on what's in your fridge.
02 -
  • Don't skip the toasting step with dry orzo—it genuinely makes a difference in texture and taste, and it only takes 2 minutes.
  • Stir frequently while the orzo cooks so it doesn't clump or stick to the bottom, which I learned the hard way on my first attempt.
  • The dish will look a little looser than you expect right before the cream goes in, but it tightens up beautifully once the cheese melts.
  • Add the spinach at the very end so it stays bright green instead of turning dark and dull from the heat.
03 -
  • Toast the orzo in butter before adding liquid—it's a small step that changes the entire texture and gives it a subtle nuttiness that makes people ask what your secret is.
  • Stir frequently while it cooks so the starch releases evenly and creates that creamy sauce without any lumps or sticky spots on the bottom.
  • Add the spinach at the very end so it stays vibrant green instead of turning dark and dull from sitting in the hot liquid.
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