One-Pot Creamy Orzo (Printable)

Savory orzo cooked with garlic, Parmesan, cream, and spinach in one pot for a comforting meal.

# What You Need:

→ Pasta & Dairy

01 - 1.5 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 0.5 cup heavy cream
04 - 0.5 cup freshly grated Parmesan cheese
05 - 0.5 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 - 0.25 cup chopped fresh parsley

→ Liquids

10 - 3 cups low-sodium vegetable broth
11 - 0.5 cup milk

→ Seasonings

12 - 0.5 teaspoon salt, or to taste
13 - 0.25 teaspoon black pepper
14 - 0.25 teaspoon red pepper flakes (optional)

# How-To Steps:

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

# Expert Suggestions:

01 -
  • The whole thing happens in one pot, which means minimal cleanup and maximum time to actually enjoy dinner with people you care about.
  • It tastes like you spent hours simmering something on the stove, but you've barely cracked open a second drink.
  • Creamy without feeling heavy, comforting without tasting boring—somehow it hits all those cozy notes at once.
02 -
  • Stir frequently while the pasta cooks—this isn't a set-it-and-forget-it dish, and constant stirring releases starch from the orzo that makes the sauce naturally creamy without needing extra cream.
  • The orzo continues absorbing liquid even after you remove the pan from heat, so if it looks slightly looser than you want when you first finish, that's actually perfect.
03 -
  • Invest in fresh Parmesan—the difference between freshly grated and pre-grated is the difference between silky and grainy, and it matters when cream is your main texture.
  • If your mixture seems too thick as it cools, a splash of warm broth or milk stirred in gently brings it right back to that creamy, pourable consistency.
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