Description
This one-pan dish combines tender orzo pasta with fresh spinach and creamy ricotta cheese, creating a comforting and flavorful meal that’s perfect for busy weeknights.
Ingredients
Units
Scale
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 1/2 cups low-sodium vegetable or chicken broth
- 1 cup whole milk
- 4 cups fresh spinach, roughly chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- Salt and freshly ground black pepper, to taste
Instructions
- Sauté Aromatics: In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced onion and cook until softened, about 3 minutes. Stir in the minced garlic and cook for an additional minute.
- Toast Orzo: Add the uncooked orzo to the pan, stirring to coat it with the oil, onions, and garlic. Cook for about 2 minutes, allowing the orzo to toast lightly.
- Add Liquids: Pour in the broth and milk. Stir well, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer, cover the pan, and cook for 7 minutes, stirring occasionally.
- Incorporate Spinach: Add the chopped spinach to the pan, stirring until it wilts and combines with the orzo. Cover and cook for an additional 3 minutes.
- Add Cheeses: Stir in the ricotta and Parmesan cheeses until they melt into the mixture, creating a creamy sauce. Season with salt and freshly ground black pepper to taste.
- Serve: Once the orzo is tender and the dish is creamy, remove from heat. Serve warm, garnished with extra Parmesan if desired.
Notes
- For added flavor, consider incorporating a squeeze of fresh lemon juice or a sprinkle of lemon zest before serving.
- This dish pairs well with grilled chicken or shrimp for added protein.