Parmesan and Spinach Orzo
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This creamy, velvety orzo side dish is quick and easy + will go with any main dish! An absolute family-favorite.
why i love this recipe
- Crowd-favorite. Not sure what side dish to whip up tonight? This orzo dish is a guaranteed hit with the entire family, and the kids won’t even notice those flecks of green (aka sneaked in veggies for those picky eaters). It’s creamy, garlicky-cheesy goodness.
- Dresses up any meal. This easy side can be paired with anything and everything – steak, shrimp, chicken, all of the things – complementing and rounding out any meal (and honestly making them even better). Added bonus: orzo is quick-cooking, perfect for those busy weeknights, weekend entertaining or holiday get-togethers.
- Short ingredient list. This recipe does not require a ton of ingredients, and most of them are fridge and pantry staples.
- Flexible recipe. This dish is easily adaptable to what you have on hand. You can swap out the spinach for green peas, stir in fresh herbs (ex. thyme or rosemary), add some leftover rotisserie chicken or serve alongside everyone’s favorite garlic butter shrimp.
what is orzo
Orzo is a short-cut type pasta, similar in shape to a long grain of rice. Orzo can be added to dishes, helping to thicken the dish naturally by releasing starch as it cooks, yielding a richer, more velvety smooth consistency.
how to make this easy side dish
- Cook the orzo in boiling salted water, stirring occasionally
- Cook the garlic and onion (and fresh herbs if using)
- Add the flour
- Stir in the milk until thickened
- Add in the leafy greens, then Parmesan, then orzo, seasoning to taste
- Serve immediately
tips and tricks for success
- Cook the orzo until al dente. The orzo is cooked when it is tender but still firm with a chewy bite.
- Add protein. Turn this into a complete meal, serving alongside lemon garlic chicken, honey salmon in foil or a ribeye steak.
- Add more vegetables and greens. Mushrooms, peas, zucchini, asparagus, broccoli and leafy greens (spinach, kale, collard greens, swiss chard or arugula) are all great additions.
- Use high quality Parmesan. While powdered Parmesan can be a convenient option, it contains additives and fillers resulting in a gritty, sawdust texture. Opt for good quality, freshly grated Parmigiano Reggiano or domestic Parmesan – this gives that favorited rich, nutty flavor to the dish.
- Stir often. Orzo releases quite a bit of starch during cooking. Frequent stirring will prevent the orzo from sticking and clumping, yielding even, creamy goodness.
- Add a splash of liquid when reheating. Add a splash of water or milk (about 1 tbs per 1 cup orzo) to prevent from drying out.
what to serve with parmesan and spinach orzo
- Tuscan Lemon Chicken
- Baked (Healthy) Salmon
- Garlic Butter Shrimp Scampi
- Weeknight Lemon Chicken Breasts
- The Perfect Steak with Garlic Butter
Tools For This Recipe
Large cast iron skillet
For the best texture and flavor, use a large, heavy-bottomed skillet that holds heat evenly.
Parmesan and Spinach Orzo: Frequently Asked Questions
Absolutely! This orzo dish will pair very well with any main dish. Top with chicken, shrimp, steak or vegetables.
Frozen, thawed spinach can be used in place of fresh spinach. But be sure to squeeze out as much excess liquid as possible – this will help prevent watered down orzo.
Kale, collard greens, swiss chard or arugula are all great options to swap out the spinach.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
Yes! Reheat over low heat on the stovetop or in the microwave until warmed through, adding a splash of water or milk as needed.
Parmesan and Spinach Orzo
Ingredients
- 1 cup orzo pasta
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tablespoon all-purpose flour
- 1 cup whole milk
- 1 ½ cups baby spinach, roughly chopped
- ½ cup freshly grated Parmesan cheese
- Kosher salt and freshly ground black pepper, to taste
Equipment
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large cast iron skillet over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
- Whisk in flour until lightly browned, about 1 minute.
- Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.
- Stir in spinach until wilted, about 3 minutes.
- Stir in Parmesan until melted, about 1 minute.
- Stir in orzo; season with salt and pepper, to taste.
- Serve immediately.
Did you make this recipe?
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This was delicious! It tasted so rich and creamy. If I hadn’t made it myself I would have thought it was made with heavy cream, not milk. Thank you for sharing your recipe!
I made this last night with a seafood stuffed salmon and I ate two servings of the orzo and left half my salmon for lunch today. It was so good, next time I think I will have this as my main dish instead of a side.
This was fabulous!!! I added slices of nature’s promise (from Giant grocery store) chicken,feta,spinach sausage links. I added 2, to the recipe listed. This was a great addition!! It would also be great with grilled shrimp mixed in…or as the blog says, as a side dish. Because of its richness, I will probably serve this as a side dish from now on, but if your belly can handle super creamy main dishes, this one’s for you!!
Found this via Pinterest – very good and easy to make! Thank you.
Lovely recipe. Just had it this p.m. with grilled chicken (yes, I grill all year long!). I used 1/2 a largish yellow onion. My preference for recipes is to state the amount of the dice. I felt that a large onion would be too much. Half was just right…just a little bit more than 1/2 cup diced.
Also, I added the garlic after the onion became transulescent to prevent scorching.
Thanks for sharing.
I made this tonight. I used half and half instead of milk. It was delicious!
This has become one of my go-to recipes. Great as a side dish, but I often use it as the base for a main dish and add a protein or other sautéed veggies. You are making me look good!
I am so glad I have discovered your website! You have recipes that are fast, easy, and don’t involve busywork–and that taste amazing. Made 2 of your soups already and can’t wait to try this one tonight. Seriously, I am pregnant, working 40+ hours a week and it’s now a crispy 10 degrees where I live–cooking should be the last thing I want to do when I get home, but so far your recipes have been downright fun and easy to make! Thank you for being a weeknight lifesaver 🙂
This was amazing! Made it last night – I was intending it as a side dish but it was so delicious it became the main course. Will definitely be making this again soon!
I made this today and ABSOLUTELY LOVED IT! It was amazing. I subbed in whole wheat orzo, skim milk and fat free parmesan and it was still super tasty. That’s saying something because I am super critical of subbing in healthier options (I like my cheese full fat, damn it!) but have recently been trying to eat better. This was a definite make again dish, even with the substitutions.
Hello! This recipe looks delicious!! I can’t wait to make it. What would you recommend as a substitute for the milk? Do you think whole wheat flour will work in the recipe?
You can certainly substitute whole wheat flour but I cannot speak for how much this will change the overall taste/texture of the dish as further recipe testing is needed. It is always best to use the ingredients listed in the recipe to obtain the best results possible.
Just made this for dinner, really good. I topped it with chopped up tomatoes mixed with salt. Even better. 🙂 thanks for the great recipe
This is delicious! I do it with spaghetti and my children love it. A new family favorite, thank you!
Hello, Chung-Ah,
Loved your Parmesan and Spinach Orzo recipe! Thank you! Had some orzo in cupboard for long time and didn’t know what to do with it. Made a few alterations to your recipe (mostly out of necessity) and thought would share: substituted homemade chicken broth for milk, used frozen spinach (all I had), and added basil at the end to add flavor. Inhaling it now as I type, and can’t wait to make again! Thanks again.
JAZ
Just made this tonight and am eating it for dinner as my entree. It is just right, creamy yet light, and so yummy! Thank you!
My husband and I really enjoyed this. I added about 1/2 a lb. spicy and sweet crumbled Italian Sausage and 1 tsp chili flakes. I didn’t bother with the olive oil since the sausage rendered enough liquid to brown the onions in. So good! I’ll be putting this meal into my rotation. Thanks again!
I found this recipe this evening while making dinner, I had all the ingredients and decided to give it a try. Absolutely delicious with no changes to the recipe. It was my first time making Orzo but won’t be the last…this recipe was a big hit with the family! I used it as a side dish with poached scallops.
Loved this! Made for a “meatless monday” meal… added roasted chickpeas to make it a full main dish.. it was wonderful! Great recipe
Can you use a different type of pasta? Will it still turn out ok? Thanks!
It is best to use orzo for this recipe.
Tried this recipe last night and it was soooo good. It was super creamy and has lots of flavor. I really would like to put this in my fitness pal. Does anyone have the nutritional facts?
I too am looking for nutritional facts for MFP. May calculate on my own when I make this… will let you know if I figure it out.