Description

Creamy Tuscan Orzo is a comforting, flavorful one-pot dish featuring tender orzo pasta simmered with sun-dried tomatoes, fresh spinach, and fragrant basil, all enveloped in a rich, creamy sauce made with butter, garlic, heavy cream, and Parmesan cheese. This easy-to-make recipe delivers a perfect balance of savory and fresh flavors, ideal for a satisfying weeknight dinner or a delightful side dish.

Ingredients

Scale

Base Ingredients

1 tablespoon olive oil
2 tablespoons butter
1/2 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes, chopped
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

Final Additions

1/2 cup freshly grated Parmesan cheese
2 cups packed fresh baby spinach
1/4 cup loosely packed fresh basil, torn
Salt and pepper, to taste

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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 it becomes soft and translucent.
Infuse Flavors: Stir in minced garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and the uncooked orzo. Cook this mixture for 2 to 3 minutes, stirring frequently to coat the orzo with the flavors.
Simmer Pasta: Pour in the chicken or vegetable broth along with the heavy cream. Once the liquid starts to bubble, reduce the heat to medium or medium-low. Let it cook uncovered for about 10 minutes, stirring fairly often to prevent sticking. The orzo will absorb the liquid and become tender during this time without boiling vigorously.
Finish and Thicken: Remove the pot from the heat and stir in the grated Parmesan cheese, fresh baby spinach, and torn basil leaves. Cover the pot for a few minutes to allow the cheese to melt and the sauce to thicken as the orzo soaks up any remaining liquid. Adjust seasoning with salt and pepper to taste before serving.

Notes

For best texture and flavor, use sun-dried tomatoes packed in oil, drained and chopped.
You can substitute vegetable broth for chicken broth to make this vegetarian, but the Parmesan cheese makes it non-vegan.
If the sauce is too thick after resting, add a splash of broth or cream to loosen it.
This dish pairs well with grilled chicken or served as a hearty side to roasted vegetables.