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.
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Oh yum I have some orzo that’s been looking for a purpose.
This looks completely delicious! I will be trying this very so!
Orzo is one of my favorite side dishes! And I just love the combo of spinach and Parmesan. So creamy!
As I was reading, I was thinking that this would be a great main dish…I’m so glad you agree! This looks totally tasty and comforting. I am trying this tonight. Thank you!!
I love orzo and your combination of spinach and Parmesan sounds so delicious!
This looks so delicious!! I could totally devour this as a main course, sounds so yummy! Anything with pasta, spinach and cheese is soo up my alley. Pinned!
I love orzo but almost never make it. And I love spinach dip of any kind. This looks so creamy and cheesy – like an orzo pasta meets spinach dip. I would love a bowl of this on a chilly night!