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Homemade Creamy Tuscan Orzo photo

Creamy Tuscan Orzo

A rich, creamy orzo with sun-dried tomatoes, spinach, and Parmesan for an easy weeknight meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 12 oz orzo, dry
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 1 tsp dried Italian herbs
  • 2.5 cups low-sodium vegetable or chicken broth
  • 2 cups half-and-half or whole milk
  • 1 cup sun-dried tomatoes, drained from oil and chopped
  • salt and ground black pepper to taste
  • 6 cups fresh baby spinach
  • 1 cup Parmesan, grated, plus more for serving

Equipment

  • large deep skillet or pot
  • Measuring cups and spoons
  • Wooden spoon or spatula
  • Knife and cutting board
  • Grater

Method
 

  1. In a large, deep skillet or pot over medium heat, melt the butter.
  2. Add the dry orzo and minced garlic and cook, stirring frequently, until the orzo is lightly toasted and fragrant, about 4–5 minutes.
  3. Stir in the tomato paste and dried Italian herbs and cook for about 1 minute until fully combined.
  4. Pour in the broth and the half-and-half (or milk) and stir to combine. Add the chopped sun-dried tomatoes and season with salt and pepper.
  5. Increase heat to medium-high and bring to a boil, then reduce to medium-low and simmer, stirring frequently, until most liquid is absorbed and the orzo is tender and creamy, about 12–15 minutes; add a splash more broth if it becomes too dry.
  6. Fold in the spinach and the grated Parmesan and stir until the spinach is wilted and the cheese is melted, about 2 minutes.
  7. Remove from heat, adjust seasoning with salt and pepper to taste, top with additional Parmesan if desired, and serve.

Notes

  • Use freshly grated Parmesan for best melting and flavor.
  • Any large soup pot can replace a Dutch oven.
  • Swap butter for your preferred cooking oil if desired.
  • For a richer sauce, use heavy cream or extra half-and-half.
  • Frozen spinach can be added directly without thawing.
  • For a dairy-free option, use full-fat canned coconut milk (creamy type).