Description
Best Orzo Dinner Recipe for a quick weeknight meal. Creamy, tangy, and so satisfying. My go-to for comfort, easy to make even for kitchen newbies!
Ingredients
Scale
- Orzo & Dairy Base:
- 1 tbsp olive oil
- 1 cup orzo pasta
- 3 cups chicken broth (or vegetable broth)
- 1/2 cup heavy cream
- Aromatics & Greens:
- 4 cloves garlic, minced
- 5 oz fresh spinach
- Flavor Boosters:
- 1 lemon, zested and juiced
- 1/2 cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
- Finishing Touches:
- Fresh parsley or chives, chopped (for garnish)
- Extra Parmesan for serving
Instructions
- Sauté Aromatics:: First things first, get your biggest skillet or a Dutch oven on medium heat. Drizzle in a bit of olive oil. Once it’s shimmering, toss in that minced garlic. Oh, the smell! It’s that warm, comforting scent that always makes my kitchen feel like home. Sauté it for about a minute, maybe two, until it’s fragrant but not browned. This is where I always remind myself not to burn the garlic – a burnt garlic taste is a real tragedy, trust me, I’ve been there and had to start over!
- Toast the Orzo:: Now, add the dry orzo to the pan with the garlic. Stir it around for a couple of minutes until some of the grains just start to look a little golden. It’s like toasting rice for risotto, and it adds this subtle nutty depth to the pasta. Don’t rush this step; it really develops the flavor. I didn’t expect that the first time I tried it, but it truly makes a difference in the final taste. Just keep it moving so it doesn’t stick.
- Simmer with Broth:: Pour in the chicken broth. Be careful, it’ll sizzle and steam, which is always a fun little kitchen moment! Bring it to a gentle simmer, then reduce the heat to low, cover the pan, and let that orzo cook. This is where the magic happens, as the orzo absorbs all that flavorful broth. I usually set a timer for about 10-12 minutes, but I always peek a few minutes early to make sure it’s not sticking or drying out. We want tender, not mushy!
- Stir in Cream & Spinach:: Once the orzo is tender and most of the broth has been absorbed, it’s time for the good stuff. Stir in the heavy cream and a generous handful of fresh spinach. Honestly, the spinach looks like a mountain at first, but it wilts down so quickly. Keep stirring until the spinach is fully incorporated and bright green. This step always smells so rich and creamy, it makes my stomach rumble every time!
- Add Lemon & Parmesan:: Now for the brightness! Take the pan off the heat and stir in the fresh lemon juice and zest. This is crucial for balancing the richness. Then, fold in a good amount of freshly grated Parmesan cheese. The cheese will melt into the sauce, making it even more velvety. This is where I usually taste and adjust for salt and pepper; sometimes I get a bit heavy-handed with the salt, oops, so always taste first!
- Serve and Garnish:: Dish out your glorious, creamy orzo! It should be luscious, fragrant, and oh-so-inviting. I often sprinkle a little extra Parmesan and a bit of fresh parsley or chives on top for color and a fresh bite. A final crack of black pepper never hurts. The dish should look vibrant, smell wonderfully garlicky and lemony, and taste like pure comfort. Enjoy it warm, right off the stove!