I’m sharing a surprisingly elegant, creamy garlic spinach orzo that began as a quick weeknight experiment and now quietly outshines every other spinach side dish I make.

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I fell for this one the first time I made it. It starts with plain orzo pasta and a heap of baby spinach, but somehow ends up silky and oddly addictive.

I’m always surprised how a few simple moves can make something that tastes like a quick risotto but way faster. Between Orzo Recipes and Garlic Spinach classics, this dish sits right in the sweet spot for weeknight dinners or a clever side.

I kept expecting it to be boring, but it keeps surprising me with every spoonful, and you’ll probably wanna make it again tomorrow.

Ingredients

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Orzo: Tiny rice shaped pasta, mostly carbs so filling and great for creamy dishes.
Broth: Turns the orzo savory low in calories if you pick vegetable or chicken broth.
Garlic: Adds bold aroma and flavor, has antioxidants and may help immune system.
Spinach: Leafy greens add vitamins fiber and iron, wilts fast and brightens dish.
Heavy cream: Makes it silky rich higher in fat, so use sparingly if your watching calories.
Parmesan: Sharp nutty cheese gives salty umami, adds protein and deep savory notes.
Lemon juice: A splash brightens everything with acid, cuts richness and adds fresh zip.

Ingredient Quantities

1 cup orzo pasta, uncooked

2 1/4 cups chicken broth or vegetable broth

2 tablespoons unsalted butter

1 tablespoon olive oil

3 garlic cloves, minced

1 small shallot, finely chopped or 1/4 cup onion, chopped

1/2 to 3/4 cup heavy cream or half and half

1/2 cup freshly grated Parmesan cheese

5 ounces baby spinach (about 5 cups packed)

1 tablespoon lemon juice, optional

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

How to Make this

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1. Warm 2 1/4 cups chicken or vegetable broth in the microwave or a small saucepan until hot but not boiling, this helps the orzo cook evenly.

2. In a medium pot melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat, add 1 small shallot (or 1/4 cup onion) and cook 2 to 3 minutes until soft.

3. Add 3 minced garlic cloves and cook about 30 seconds until fragrant, dont let it brown or it will taste bitter.

4. Stir in 1 cup orzo and toast it 1 to 2 minutes until the edges look translucent, this adds a nice nutty flavor.

5. Pour in the warmed broth, add 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat, bring to a gentle simmer and cook uncovered, stirring every few minutes until most of the liquid is absorbed and orzo is just al dente, about 8 to 10 minutes.

6. Reduce heat to medium low and stir in 1/2 to 3/4 cup heavy cream or half and half and 1/2 cup freshly grated Parmesan, if the mixture feels too thick add a splash of broth or cream.

7. Add 5 ounces baby spinach in handfuls, stirring until each batch wilts down, this should only take a minute or two, then stir in 1 tablespoon lemon juice if using and taste for seasoning, adjust salt and pepper as needed since the broth and Parmesan add salt.

8. Remove from heat, let the orzo sit a minute to thicken, serve hot with extra Parmesan on top, and if you like more kick sprinkle a few more red pepper flakes.

Equipment Needed

1. Medium pot (3 to 4 qt) for toasting and simmering the orzo, dont use one thats too tiny.
2. Small saucepan or microwave-safe measuring cup to warm the broth so the orzo cooks evenly.
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp) for the orzo, cream and seasonings.
4. Wooden spoon or silicone spatula for stirring, scraping the bottom and folding in spinach.
5. Chef’s knife and cutting board for the shallot and garlic, keep em handy.
6. Microplane or fine grater for freshly grated Parmesan, makes a big difference.
7. Ladle or heatproof liquid measuring cup to pour the broth without splashing.
8. Serving bowls and a serving spoon, plus extra Parmesan for topping.

FAQ

Q: Can I use water instead of chicken or vegetable broth? A: Yes, but broth is where most of the flavor comes from. If you use water, add more salt and a teaspoon of bouillon or a splash of soy sauce, and taste as you go so it doesn't come out bland.

Q: I don't have heavy cream, can I use milk or half and half? A: Half and half works fine. If you only have milk, it'll be thinner, so stir in a teaspoon of cornstarch mixed with cold milk to thicken, or simmer a bit longer. For dairy free, use cashew cream or full fat oat cream and swap Parmesan for nutritional yeast.

Q: Can I use frozen spinach? A: Totally. Thaw it, squeeze out as much water as you can, then add it near the end of cooking. If you skip squeezing it'll water the sauce down, so don't skip that step.

Q: My orzo turned out mushy, how do I avoid that? A: Don't overcook it, stir occasionally, and follow the 1 cup orzo to about 2 1/4 cups liquid ratio. Cook 8 to 10 minutes until al dente. If the pot looks dry before it's done, add a few tablespoons of hot broth, but be careful, it cooks fast.

Q: Can I add chicken or shrimp? A: Yes, add cooked chicken or shrimp at the end so you don't overcook them. If you want to sear raw shrimp or thin chicken strips, cook them first in the pan, remove, make the orzo, then stir the protein back in with the cream and cheese.

Q: How do I store and reheat leftovers? A: Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth or cream to loosen it up, stir often. Microwave works too if you add a little liquid and heat in short bursts so it doesn't dry out.

Creamy Garlic Spinach Orzo Recipe Substitutions and Variations

Orzo: swap with Israeli couscous (pearl couscous) or small pasta shells; cooking time may be a little longer so keep an eye on it.
Chicken/vegetable broth: use vegetable broth for a vegetarian version or 2 1/4 cups water plus 1 bouillon cube or 1 tsp concentrated stock if you’re out of broth.
Heavy cream: use half and half in the same amount, or 1/2 cup whole milk plus 2 tbsp melted butter; for a tangy finish fold in 2–3 tbsp Greek yogurt off the heat.
Parmesan: swap for Pecorino Romano or Grana Padano for a similar salty, nutty punch, or use 2 tbsp nutritional yeast per 1/4 cup parm for a dairy free option.

Pro Tips

– Toast the orzo a bit, then stop the second it looks translucent, dont let it brown or you’ll get a bitter taste. Toasting gives a nutty flavor but it goes from perfect to burned way faster than you’d think, so stay by the pot.

– Keep your broth hot and save a little, add it gradually if the pot looks dry. Warm liquid helps the orzo cook evenly and keeping some reserved lets you loosen the dish at the end without watering it down.

– Add the spinach in handfuls and let each batch wilt before adding more, especially if you pile it in. If you use frozen spinach, squeeze out as much water as you can first or the dish will get soggy. Add the lemon juice at the very end, it brightens everything and stops the cream from tasting flat.

– Finish off the heat when you stir in the Parmesan and a splash of cream, and toss in a cold knob of butter if you want it glossy and rich. Taste last, because the broth and cheese are already salty, so you might not need much extra.

Creamy Garlic Spinach Orzo Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I’m sharing a surprisingly elegant, creamy garlic spinach orzo that began as a quick weeknight experiment and now quietly outshines every other spinach side dish I make.

Servings

servings

Calories

582

kcal

Equipment: 1. Medium pot (3 to 4 qt) for toasting and simmering the orzo, dont use one thats too tiny.
2. Small saucepan or microwave-safe measuring cup to warm the broth so the orzo cooks evenly.
3. Measuring cups and measuring spoons (1 cup, 1/2 cup, tbsp) for the orzo, cream and seasonings.
4. Wooden spoon or silicone spatula for stirring, scraping the bottom and folding in spinach.
5. Chef’s knife and cutting board for the shallot and garlic, keep em handy.
6. Microplane or fine grater for freshly grated Parmesan, makes a big difference.
7. Ladle or heatproof liquid measuring cup to pour the broth without splashing.
8. Serving bowls and a serving spoon, plus extra Parmesan for topping.

Ingredients

1 cup orzo pasta, uncooked
2 1/4 cups chicken broth or vegetable broth
2 tablespoons unsalted butter
1 tablespoon olive oil
3 garlic cloves, minced
1 small shallot, finely chopped or 1/4 cup onion, chopped
1/2 to 3/4 cup heavy cream or half and half
1/2 cup freshly grated Parmesan cheese
5 ounces baby spinach (about 5 cups packed)
1 tablespoon lemon juice, optional
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional

Directions

Warm 2 1/4 cups chicken or vegetable broth in the microwave or a small saucepan until hot but not boiling, this helps the orzo cook evenly.
In a medium pot melt 2 tablespoons butter with 1 tablespoon olive oil over medium heat, add 1 small shallot (or 1/4 cup onion) and cook 2 to 3 minutes until soft.
Add 3 minced garlic cloves and cook about 30 seconds until fragrant, dont let it brown or it will taste bitter.
Stir in 1 cup orzo and toast it 1 to 2 minutes until the edges look translucent, this adds a nice nutty flavor.
Pour in the warmed broth, add 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/4 teaspoon red pepper flakes if you want heat, bring to a gentle simmer and cook uncovered, stirring every few minutes until most of the liquid is absorbed and orzo is just al dente, about 8 to 10 minutes.
Reduce heat to medium low and stir in 1/2 to 3/4 cup heavy cream or half and half and 1/2 cup freshly grated Parmesan, if the mixture feels too thick add a splash of broth or cream.
Add 5 ounces baby spinach in handfuls, stirring until each batch wilts down, this should only take a minute or two, then stir in 1 tablespoon lemon juice if using and taste for seasoning, adjust salt and pepper as needed since the broth and Parmesan add salt.
Remove from heat, let the orzo sit a minute to thicken, serve hot with extra Parmesan on top, and if you like more kick sprinkle a few more red pepper flakes.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.