Creamy Orzo
This creamy one pot orzo delivers rich, restaurant worthy flavor in just 30 minutes.
Ingredients
Flavor Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ medium onion finely chopped
- 4 cloves garlic minced
- 1 teaspoon Italian seasoning
Creamy Tomato Sauce
- 1 can roasted petite diced tomatoes undrained
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
Pasta and Liquid
- 1 cup uncooked orzo pasta
- 1 ½ cups vegetable broth low sodium preferred
- ½ cup heavy cream room temperature
Finishing Touches
- ½ cup Parmesan cheese freshly shredded
- 1 cup baby spinach lightly packed
- 2 tablespoons fresh parsley finely chopped
- to taste salt
- to taste black pepper
Instructions
- Place a large pot over medium high heat. Add olive oil, butter, and chopped onion. Cook for 3 to 4 minutes, stirring often, until softened and translucent.
- Stir in minced garlic and Italian seasoning. Cook for about 30 seconds until fragrant, being careful not to brown the garlic.
- Add roasted petite diced tomatoes with juices, lemon juice, and Dijon mustard. Stir well and cook for 1 minute to blend flavors.
- Stir in uncooked orzo and toast lightly for 2 to 3 minutes, stirring frequently.
- Pour in vegetable broth and room temperature heavy cream. Bring to a gentle simmer, then reduce heat to medium low. Simmer uncovered for about 10 minutes, stirring every few minutes, until orzo is tender and sauce is creamy.
- Remove from heat. Stir in Parmesan cheese, baby spinach, and chopped parsley until spinach wilts and cheese melts smoothly.
- Cover and let rest for 2 to 3 minutes to thicken. Season with salt and black pepper to taste, then serve warm.
Notes
Stir the orzo occasionally while simmering to prevent sticking. If the sauce thickens too much before the pasta is tender, add a small splash of warm broth. For a vegan version, replace heavy cream with plant based cooking cream, use dairy free Parmesan style cheese or nutritional yeast, and substitute butter with olive oil.
Nutrition Facts
Serving Size: 1.5 cups- Calories: 390 kcal (20%)
- Carbohydrates: 34g (11%)
- Protein: 11g (22%)
- Fat: 24g (37%)
- Sodium: 630mg (27%)
- Fiber: 2g (8%)