One-Pot Creamy Orzo Pasta (Printable)

A creamy orzo dish with garlic, Parmesan, and spinach, cooked all in one pot for quick comfort.

# What You'll 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 Make It:

01 - Melt butter in a large deep skillet over medium heat; add diced onion and sauté for 3 to 4 minutes until translucent.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add orzo and toast for 2 minutes, stirring constantly to coat in 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 liquid mostly absorbed.
05 - Add heavy cream, Parmesan, and mozzarella (if using); stir until cheese melts and mixture becomes creamy.
06 - Fold in spinach and cook 1 to 2 minutes until wilted; season with salt, black pepper, and optional red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • It comes together in one pot, which means less cleanup and more time to actually enjoy your evening.
  • The creamy sauce clings to every tiny orzo grain, creating a texture that's somehow both elegant and deeply satisfying.
  • It's flexible enough to adapt to whatever's in your fridge, but reliable enough to taste intentional every single time.
02 -
  • If your sauce seems too thick at the end, don't panic—it will loosen slightly as it cools, so it's better to err on the thicker side than to end up with a soupy dish.
  • Freshly grated Parmesan makes a tangible difference compared to pre-grated versions, which contain anti-caking agents that prevent it from melting smoothly into the sauce.
  • Constant stirring during cooking isn't just recommended—it's what transforms this from a simple pasta dish into something with a genuinely creamy texture.
03 -
  • Make sure your skillet is truly deep enough—a shallow pan causes the liquid to evaporate too quickly and the orzo to cook unevenly.
  • Low-sodium broth gives you control over the final salt level, while using full-sodium broth often results in something too salty once the liquid reduces.
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