September 17, 2012

Orzo with Parmesan & Spinach

This recipe was only my second time trying orzo and it's now one of my favorite pastas.  Combined with Parmesan it becomes smooth and creamy, almost like a risotto.  Simple and delicious, a perfect side dish for meat eaters, or a main dish for a carb lover like me :)

If you're of the mushroom persuasion, a commenter on mentioned that she likes to add sautéed mushrooms.  I bet Chris would love that because he loves mushroom risotto.

I wish I liked mushrooms and tomatoes and chocolate and seafood...I could go on, because that would make life easier but instead I fear I'm forever destined to be labeled a picky eater.

Orzo with Parmesan & Spinach

Prep Time: 5 minutes
Cook Time: 15 minutes

Ingredients (serves 4 as a side dish)
  • 2 tablespoons butter
  • 1 cup orzo pasta
  • 16 oz vegetable broth
  • 1/2 cup grated Parmesan cheese
  • 3 cups fresh spinach, torn into bite size pieces
  • salt and pepper, to taste
  • In a large skillet, melt butter over medium-high heat. Stir in orzo and saute four 4 minutes.
  • Stir in vegetable broth and bring to boil. Reduce heat, cover and simmer for 10 minutes.
  • Remove cover and continuing simmering until orzo is tender and liquid is absorbed, about 5 minutes. In the last minute of cook time, add spinach and stir until wilted and combined.
  • Remove from heat, then stir in Parmesan cheese. Season with salt and pepper.
Recipe adapted from:
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  1. I love orzo salads. Their so versatile. I would definitely add kale to this one.

  2. Sounds so delicious. Making this tonight but I'm definitely adding sauteed garlic to the orzo.

    1. I made this dish with a few substitutions. I used 1 Tbsp. butter and 1 Tbsp. olive oil. I added 2 cloved of minced garlic to the orzo while it sauteed. and I used 2 cups of chicken stock. It was really delicious and easy! Definitely a keeper recipe!