Description
A quick and versatile orzo recipe that’s creamy and bursting with fresh flavors, perfect for busy weeknights or cozy gatherings.
Ingredients
Scale
- 250 g (2 cups) Orzo Pasta
- 30 ml (2 tablespoons) Olive Oil
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 480 ml (2 cups) Vegetable Broth
- 50 g (1/2 cup) Parmesan Cheese, grated
- 100 g (3 cups) Fresh Spinach
- 30 ml (2 tablespoons) Lemon Juice
Instructions
- Boil a large pot of salted water. Add orzo and cook for 8–10 minutes until al dente. Drain and set aside.
- Heat olive oil in a skillet over medium heat. Add diced onion and sauté for about 5 minutes until translucent.
- Toss in minced garlic and sauté for another minute until fragrant.
- Pour in vegetable broth and bring to a simmer. Cook for 2–3 minutes to infuse flavors.
- Stir in the cooked orzo and fresh spinach. Cook for 2–3 minutes until spinach wilts.
- Remove from heat, mix in Parmesan cheese and lemon juice until well combined.
Notes
For a creamy version, stir in heavy cream after adding the orzo. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 1g
- Sodium: 320mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 10mg