Parmesan and Spinach Orzo

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

1. Cook the orzo in boiling salted water, stirring occasionally
2. Cook the garlic and onion (and fresh herbs if using)
3. Add the flour
4. Stir in the milk until thickened
5. Add in the leafy greens, then Parmesan, then orzo, seasoning to taste
6. 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.