Ingredients
1 cup orzo
2 tablespoons butter
3 cloves garlic, minced
2 cups fresh spinach, chopped
2 cups chicken or vegetable broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 teaspoon Italian seasoning (optional)
1 tablespoon olive oil
Instructions
Heat olive oil and butter in a large skillet over medium heat.
Add garlic and sauté for 1 minute until fragrant.
Stir in the orzo and toast lightly for 2–3 minutes.
Pour in broth and bring to a gentle simmer.
Cook for 8–10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
Add spinach and cook until wilted.
Stir in heavy cream and Parmesan cheese until creamy and smooth.
Season with salt, pepper, and Italian seasoning.
Serve warm, garnished with extra Parmesan if desired.
Notes
Cooking Tips
- Stir frequently to prevent the orzo from sticking to the pan.
- Add broth gradually if the orzo absorbs liquid too quickly.
- Use freshly grated Parmesan for the smoothest, creamiest texture.
- For extra richness, finish with a small pat of butter before serving.
Variations
- Protein Boost: Add grilled chicken, shrimp, or crispy bacon.
- Vegetarian Upgrade: Toss in mushrooms, sun-dried tomatoes, or peas.
- Lighter Version: Substitute half-and-half or milk for heavy cream.
- Cheesy Twist: Mix in mozzarella or goat cheese for a different flavor profile.
- Lemon Fresh: Add a squeeze of lemon juice and zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sodium: 480mg
- Fat: 15g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 10g