Free Shipping from 149,-

1,000,000+ satisfied customers preceded you

Celebrating our 10th anniversary this year

Free Shipping from 149,-

4.8 Trusted Shops 22.167 reviews

Customer service

0

Home Creamy orzo with spinach and lemon

Creamy orzo with spinach and lemon

Name: Creamy orzo with spinach and lemon
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 3 servings
Cuisine: Italian-inspired
Ingredients: 300 g orzo; 1 onion; 3 cloves garlic; 900 ml vegetable stock; 150 g fresh spinach; 75 g grated Parmesan, plus extra for serving; 100 g cream cheese (full-fat); 1 lemon (zest and juice); 2 tbsp olive oil; Salt and freshly ground black pepper to taste; Chili flakes to taste

Budget One-pan dish Vegetarian Quick Weeknight Pasta

Orzo may be the most underrated pasta in Dutch cuisine. The rice‑shaped pasta soaks up liquid like a sponge and becomes naturally creamy, without needing cream. You make this dish entirely in one pan: sauté the garlic, briefly toast the orzo, then let it cook in stock. Add spinach, a squeeze of lemon for brightness and a generous handful of Parmesan to bring everything together. A wide, well-conducting pan ensures the orzo cooks evenly and doesn’t burn on the bottom. Ready in 25 minutes, budget-proof and simply very tasty.

x_ckl_recipe_markerCreamy orzo with spinach and lemon Creamy orzo with spinach and lemon is the perfect weekday dish: few ingredients, one pan and a result that leaves you wanting more. How do you make creamy orzo with spinach and lemon? Main course Italian-inspired 3 servings 5 min 25 min

Heat 2 tablespoons olive oil in a wide pan over medium heat (about 160°C on induction, or setting 6 on a 1–9 gas scale). Finely chop the onion and sauté it for 3 minutes until soft and translucent. Add the minced garlic and cook for another minute. Make sure the garlic doesn’t brown, as that will give a bitter aftertaste.
Add the dry orzo to the pan and stir well. Toast the orzo in the fat for 1 to 2 minutes. This gives the pasta a slightly nutty flavor and helps the grains stay separate in the finished dish.
Pour the vegetable stock in one go over the orzo. Bring everything to a boil over high heat, then reduce to medium. Stir every minute so the orzo doesn’t stick to the bottom. Simmer for 8 to 10 minutes until the orzo has absorbed most of the stock and is cooked. The texture should remain loose, not dry.
Add the fresh spinach in two to three additions, stirring well after each so the leaves wilt before adding the next portion. Spinach reduces a lot, so don’t be shy with the amount.
Turn the heat down to low. Add the grated Parmesan and the cream cheese and stir until everything has melted and the orzo has a creamy, bound sauce. Keeping the heat low prevents the cheese from separating or clumping. If the mixture is too thick, add a small splash of extra stock or water.
Grate the lemon zest over the pan and squeeze in the juice. Start with the juice of half a lemon, taste and add more to preference. Season with salt, freshly ground pepper and, if you like, a pinch of chili flakes.
Spoon the creamy orzo straight from the pan onto deep plates. Grate a little extra Parmesan over the top and serve immediately, because orzo thickens quickly as it cools.

Budget One-pan dish Vegetarian Quick Weeknight Pasta 300 g orzo 1 onion 3 cloves garlic 900 ml vegetable stock 150 g fresh spinach 75 g grated Parmesan, plus extra for serving 100 g cream cheese (full-fat) 1 lemon (zest and juice) 2 tbsp olive oil Salt and freshly ground black pepper to taste Chili flakes to taste Wide Frying Pan or Sauté Pan Wooden spoon or spatula Grater Citrus press Cutting board Chef's Knife Measuring jug Pans pots-and-pans Cookinglife Frying Pan HexaCook Hybrid Pan ø 24 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating Cookinglife Koekenpan Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100 Alessi ["Fluitketel"] Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating Blackwell Koekenpan De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating De Buyer ["Koekenpan"] Pappardelle with wild mushrooms and Parmesan foodies-pappardelle-with-wild-mushrooms-and-parmesan Budget recipe: Cheesy one-pan lasagna foodies-budget-recipe-cheesy-one-pan-lasagna Pasta al Limone with Ricotta and Basil foodies-pasta-al-limone-with-ricotta-and-basil-1 Budget recipe: Loaded nachos from the oven foodies-budget-recipe-loaded-nachos-from-the-oven

Recipe

Creamy orzo with spinach and lemon

Creamy orzo with spinach and lemon is the perfect weekday dish: few ingredients, one pan and a result that leaves you wanting more.

Course	Main course
Kitchen	Italian-inspired
Servings	3 servings

Preparation time

Preparation time	5 min
Total	25 min

Equipment

Wide Frying Pan or Sauté Pan
Wooden spoon or spatula
Grater
Citrus press
Cutting board
Chef's Knife
Measuring jug

Ingredients

300 g orzo
1 onion
3 cloves garlic
900 ml vegetable stock
150 g fresh spinach
75 g grated Parmesan, plus extra for serving
100 g cream cheese (full-fat)
1 lemon (zest and juice)
2 tbsp olive oil
Salt and freshly ground black pepper to taste
Chili flakes to taste

How do you make creamy orzo with spinach and lemon?

Heat 2 tablespoons olive oil in a wide pan over medium heat (about 160°C on induction, or setting 6 on a 1–9 gas scale). Finely chop the onion and sauté it for 3 minutes until soft and translucent. Add the minced garlic and cook for another minute. Make sure the garlic doesn’t brown, as that will give a bitter aftertaste.
Add the dry orzo to the pan and stir well. Toast the orzo in the fat for 1 to 2 minutes. This gives the pasta a slightly nutty flavor and helps the grains stay separate in the finished dish.
Pour the vegetable stock in one go over the orzo. Bring everything to a boil over high heat, then reduce to medium. Stir every minute so the orzo doesn’t stick to the bottom. Simmer for 8 to 10 minutes until the orzo has absorbed most of the stock and is cooked. The texture should remain loose, not dry.
Add the fresh spinach in two to three additions, stirring well after each so the leaves wilt before adding the next portion. Spinach reduces a lot, so don’t be shy with the amount.
Turn the heat down to low. Add the grated Parmesan and the cream cheese and stir until everything has melted and the orzo has a creamy, bound sauce. Keeping the heat low prevents the cheese from separating or clumping. If the mixture is too thick, add a small splash of extra stock or water.
Grate the lemon zest over the pan and squeeze in the juice. Start with the juice of half a lemon, taste and add more to preference. Season with salt, freshly ground pepper and, if you like, a pinch of chili flakes.
Spoon the creamy orzo straight from the pan onto deep plates. Grate a little extra Parmesan over the top and serve immediately, because orzo thickens quickly as it cools.

Cooking mode Prevents your screen from going to sleep

The key to good creamy orzo is the right stock ratio. Always use a bit more stock than you think you need, because the orzo will continue to absorb liquid after the heat is turned off. Stir regularly while cooking so the starch from the pasta is released. That starch provides part of the creaminess, without extra cream. Use a wide pan with a thick base so the heat is well distributed. Add the Parmesan only once the heat is low, because at too high a temperature the cheese can clump and become grainy.

Variations are endless with this base recipe. Add sautéed mushrooms for extra depth, or stir in a handful of frozen peas at the end for a touch of sweetness. If you don’t want a vegetarian version, fold in a few slices of smoked salmon or pieces of cooked chicken. Store leftovers in a sealed container in the fridge for up to 2 days. When reheating, always add a splash of water or stock, because orzo thickens further when cold. Serving fresh always gives the best result.

Related products

Cookinglife Frying Pan HexaCook Hybrid Pan ø 24 cm - NON STICK - suitable for all heat sources - ceramic non-stick coating

Alessi Whistling Kettle Bulbul - 2.5 Liter - Achille Castiglioni - AC100

In stock

~~€250,-~~ €229,-

-8%

Blackwell Frying pan carbon steel with handle Ø 32 cm – without non-stick coating

In stock

~~€69,99~~ €49,99

-28%

De Buyer Frying pan Mineral B Element - ø 32 cm - without non-stick coating

Related categories

Pans

Related recipes

Pappardelle with wild mushrooms and Parmesan

Wide pappardelle in a creamy sauce of wild mushrooms, garlic and freshly grated Parmesan. Ready in under 30 minutes and pretty enough to impress.

View post

Budget recipe: Cheesy one-pan lasagna

Creamy, cheese-rich lasagna you make entirely in one pan. Fast, budget-friendly and surprisingly tasty.

View post

Pasta al Limone with Ricotta and Basil

This pasta al limone with ricotta and fresh basil is exactly the dish you want to make when you want something special on the table without spending hours in the kitchen. Bright from the lemon, soft from the ricotta and flavorful to the last bite.

View post

Budget recipe: Loaded nachos from the oven

Pile tortilla chips high with beans, cheese and jalapeños and slide them into the oven. This is the budget recipe that will make everyone at the table happy.

View post

Budget recipe: One-pan pumpkin pasta

A complete meal in one pan: pasta, pumpkin and a creamy sauce cook together so the pasta soaks up all the flavors. Easy on weeknights and just as nice for a relaxed Sunday evening.

View post