One Pot Creamy Tuscan Orzo
Creamy Tuscan orzo with sun-dried tomatoes, spinach, Parmesan, and broth, cooked in one pot for an easy vegetarian stovetop dinner.
Prep: 5 min · Cook: 20 min · Yield: 4 · Method: Stovetop
Ingredients
- 1 tablespoon olive oil
- 1.5 cups orzo
- 3 cups low-sodium vegetable broth
- 0.5 cup heavy cream
- 0.5 cup sun-dried tomatoes
- 2 cups baby spinach
- 0.5 cup parmesan cheese
- 2 cloves garlic
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Cooking instructions
- Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Add the garlic and orzo, stirring until the orzo is lightly toasted and the garlic is fragrant, about 2 minutes. (about 2 min) — Medium heat
- Pour in the broth and add the salt and pepper. Bring to a simmer, then cook uncovered for 10 to 12 minutes, stirring often, until the orzo is tender and most of the broth is absorbed. (about 12 min) — Simmer
- Stir in the cream, sun-dried tomatoes, spinach, and Parmesan. Cook for 2 to 3 minutes, stirring, until the spinach wilts and the sauce is creamy. Remove from the heat and let stand for 2 minutes before serving. (about 3 min) — Low heat