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Marry Me Orzo

A luxuriously creamy, one-pot orzo pasta with sun-dried tomatoes, garlic, and parmesan that's as easy as it is impressive.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Italian-Inspired
Calories: 480

Ingredients
  

Main Ingredients
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil or oil from sun-dried tomato jar
  • 3 cloves garlic minced
  • 1 large shallot finely diced
  • 1 cup uncooked orzo pasta (8 oz)
  • 0.33 cup sun-dried tomatoes in oil chopped, plus 1 tbsp oil
  • 1 tsp dried Italian seasoning
  • 0.5 tsp red pepper flakes or to taste
  • 2.5 cups chicken broth or vegetable broth
  • 0.75 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 3 cups fresh baby spinach loosely packed
  • salt and black pepper to taste
Garnish
  • fresh basil or parsley chopped
  • extra parmesan cheese

Equipment

  • Large skillet or Dutch oven
  • Wooden Spoon or Spatula
  • Measuring Cups/Spoons
  • Grater for Parmesan

Method
 

  1. In a large skillet, melt butter with oil over medium heat. Add garlic and shallot; sauté for 2-3 mins until fragrant.
  2. Add dry orzo. Toast for 2-3 minutes, stirring frequently, until lightly golden.
  3. Stir in sun-dried tomatoes, Italian seasoning, and red pepper flakes. Cook for 1 minute.
  4. Pour in broth. Bring to a simmer, then cover and cook for 10-12 mins, stirring occasionally, until orzo is al dente.
  5. Reduce heat to low. Uncover, stir in heavy cream, and heat through for 1-2 minutes.
  6. Add grated parmesan a handful at a time, stirring until melted and sauce is creamy.
  7. Stir in fresh spinach until wilted, about 1-2 minutes. Remove from heat.
  8. Season with salt and pepper to taste. Let rest 5 mins to thicken. Garnish and serve hot.

Notes

For a vegetarian version, use vegetable broth. Freshly grated parmesan melts much better than pre-grated. The sauce will thicken upon standing.