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Yields:
4 - 6 serving(s)
Prep Time:
10 mins
Total Time:
35 mins
Cal/Serv:
639
If you love creamy risotto, but not the time it takes to make it, this Italian-inspired orzo recipe is for you. It all comes together in one pot, with starch from the miniature pasta helping to thicken the sauce to great effect. The prep here is minimal and cleanup is easy, but the payoff makes this dish totally dinner party-worthy, all year round. Best part? It only takes about half an hour to cook from start to finish.
We took notes from our Tuscan chicken (and meatballs, and mac & cheese, and tortellini salad...) for the flavors here, utilizing sun-dried tomatoes, spinach, milk, and Parmesan to achieve that creamy, comforting taste you love. While this makes a great side as is, it can easily be turned into a heartier meal by topping it with sliced cooked chicken, Italian sausage, or shrimp. You could also add vegetarian protein in the way of cannellini beans or chickpeas, or bulk it out with additional veggies like roasted asparagus, mushrooms, or eggplant.
Did you try this recipe? Let us know how it went in the comments!
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Ingredients
- 2 Tbsp.
unsalted butter
- 12 oz.
orzo
- 4
cloves garlic, finely chopped
- 1 Tbsp.
tomato paste
- 2 cups
low-sodium vegetable or chicken broth
- 2 cups
whole milk
- 1 cup
thinly sliced sun-dried tomatoes
- 1/2 tsp.
(or more) kosher salt
- 1/4 tsp.
(or more) freshly ground black pepper
- 4 oz.
baby spinach (about 5 packed c.)
- 1 1/2 oz.
Parmesan, finely grated (about 3/4 c.), plus more for serving
Directions
- Step 1In a large Dutch oven or heavy pot over medium heat, melt butter. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add tomato paste and cook, stirring, until combined, about 1 minute. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce to heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
- Step 2Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted, about 2 minutes.
- Step 3Remove from heat and season with salt and pepper, if needed. Top with more Parmesan.
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