Tender orzo cooked with garlic, Parmesan, cream, and spinach for a cozy and creamy main dish.
# What You Need:
→ Pasta & Dairy
01 - 1 1/2 cups orzo pasta
02 - 2 tablespoons unsalted butter
03 - 1/2 cup heavy cream
04 - 1/2 cup freshly grated Parmesan cheese
05 - 1/2 cup shredded mozzarella cheese (optional)
→ Aromatics & Vegetables
06 - 1 small yellow onion, finely diced
07 - 3 cloves garlic, minced
08 - 2 cups baby spinach, roughly chopped
09 - 1/4 cup chopped fresh parsley
→ Liquids
10 - 3 cups low-sodium vegetable broth
11 - 1/2 cup milk
→ Seasonings
12 - 1/2 teaspoon salt, or to taste
13 - 1/4 teaspoon black pepper
14 - 1/4 teaspoon red pepper flakes (optional)
# Directions:
01 - Melt butter in a large deep skillet or pot over medium heat. Add diced onion and cook for 3 to 4 minutes until translucent.
02 - Add minced garlic and stir for 1 minute until fragrant.
03 - Stir in orzo and cook for 2 minutes, stirring constantly to coat in butter and aromatics.
04 - Pour in vegetable broth and milk, stir well, bring to a gentle simmer, and cook uncovered for 10 to 12 minutes, stirring frequently, until orzo is tender and most liquid is absorbed.
05 - Stir in heavy cream, Parmesan, and mozzarella if using, until cheese melts and mixture is creamy.
06 - Fold in baby spinach and cook for 1 to 2 minutes until wilted. Season with salt, black pepper, and red pepper flakes to taste.
07 - Remove from heat, stir in fresh parsley, and serve immediately.
