Description
This creamy Tuscan orzo recipe is a comforting one-pot pasta dish bursting with flavors from sun-dried tomatoes, fresh spinach, basil, and parmesan cheese. Perfect as a flavorful side or a satisfying meatless main course, it combines creamy textures with fresh herbs and zesty lemon for a delicious Italian-inspired meal.
Ingredients
Base
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
Flavorings
- 1/4 cup sun-dried tomatoes (see notes)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
Pasta and Liquids
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy/whipping cream
Finishing Ingredients
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- 1/4 cup (loosely packed) fresh basil, torn
- Salt & pepper to taste
Instructions
- Sauté Aromatics: Add the olive oil, butter, and chopped onion to a pot over medium-high heat. Sauté the onion for 3 to 4 minutes until softened and translucent.
- Add Flavorings and Orzo: Stir in the minced garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and uncooked orzo pasta. Cook for 2 to 3 minutes, stirring frequently to infuse the orzo with these flavors.
- Cook Pasta in Broth and Cream: Pour in the chicken or vegetable broth and the heavy cream. Bring the mixture to a gentle bubble, then reduce heat to medium or medium-low. Cook uncovered for about 10 minutes, stirring often, allowing the orzo to absorb the liquid and become tender without boiling vigorously.
- Finish and Thicken: Remove the pot from heat and stir in the grated parmesan cheese, fresh baby spinach, and torn fresh basil. Cover the pot and let the orzo sit for a few minutes to thicken and allow the spinach to wilt. Adjust seasoning with salt and pepper as needed before serving.
Notes
- Sun-dried tomatoes add concentrated flavor; use the oil-packed variety for the best taste and texture.
- For a vegetarian version, use vegetable broth instead of chicken broth.
- You can substitute heavy cream with half-and-half for a lighter version, though the texture will be less creamy.
- This dish is best served immediately after resting for maximum creaminess.
