If you’re a fan of creamy spinach artichoke dip, you’re going to fall in love with this spinach artichoke orzo recipe. The flavors are so beautifully balanced, comforting and packed with flavor. The best part is, it’s easy enough to whip up on a busy weeknight. This works great as a hearty side dish, or a lighter main, and can be paired with so many protein options.
This is a dish that feels special enough for holidays and gatherings, but simple enough for weeknight family dinners. A guaranteed crowd pleaser!
This was inspired by my orzo bake, when I realized I want a creamier version of orzo- one that can all be made in one pot and doesn’t need to be oven baked.
Jump to:
- Why this is a great Every Little Crumb recipe:
- Why you’ll love this recipe:
- Spinach artichoke orzo ingredients:
- How to make Spinach Artichoke Orzo:
- Pro Tip
- How to serve:
- Recipe variations:
- Storing Leftovers:
- Expert tips and tricks:
- Top Tip
- Recipe FAQs:
- If you liked this recipe, you might like:
- Pairing
- Spinach Artichoke Orzo
Why this is a great Every Little Crumb recipe:
This spinach artichoke orzo is so easy to throw together. You just need a handful of ingredients, and it’s so versatile. Don’t have baby spinach? Use frozen. Don’t have canned artichokes? Leave them out! Everything is cooked in one pot, which means less mess and less steps, and you get a creamy, rich and delicious meal that’s great for a light vegetarian lunch, or as a side dish to your favorite proteins. Exactly what I like to have when I’m coming home with the kids after a busy day out!
Why you’ll love this recipe:
- It’s creamy and comforting but not too heavy. I love that it’s a stovetop spinach orzo, because that means it doesn’t dry out like some oven baked versions do.
- Quick to make—on the table in under 30 minutes.
- Spinach and artichokes are a match made in heaven! There’s a perfect mix of spinach, artichokes, and pasta in every bite.
- Spinach artichoke orzo works very well as a vegetarian main dish or a flavorful side.
Spinach artichoke orzo ingredients:
- Unsalted butter: Gives great flavor to the orzo when you are toasting it
- Olive oil: Good quality olive oil, compliments the flavor and keeps the butter from burning
- Yellow onion: you can also substitute a red or brown onion
- Garlic cloves
- Artichoke hearts: I used jarred marinated artichoke hearts, you can also used canned drained ones.
- Orzo: In the Middle East, we call this lisan asfoor “bird’s tongue” because of the shape. This is the pasta that’s so tiny it looks like rice!
- Chicken stock: You can also use vegetable stock instead to keep this a vegetarian recipe- dissolve either stock cube in hot water.
- Heavy cream (whipping cream): this adds a great richness to the sauce
- Salt, black pepper, dried oregano, dried basil: For a spicier orzo, you can also add red chili flakes
- Parmesan cheese: Use the freshly grated cheese
- Baby spinach: You can also use frozen spinach, but thaw and squeeze out all the excess water so it doesn’t make the sauce watery.
See recipe card for quantities.
How to make Spinach Artichoke Orzo:
- Step 1: Add butter and oil to a large deep skillet or saucepan on medium heat and once butter is melted add the diced onion.
- Step 2: Cook for 4-5 minutes until softened.
- Step 3: Add the garlic and artichoke and cook for 2-3 minutes, stirring.
- Step 4: Add the orzo and cook for another 2-3 minutes to toast the orzo, stirring constantly.
- Step 5: Add the chicken broth and cream, salt, pepper, dried oregano and dried basil.
- Step 6: Stir to combine and bring to a boil, then reduce heat to low and cover.
- Step 7: Cook for 10-15 minutes until orzo is cooked through and liquid has mostly absorbed, stirring every couple of minutes.
- Step 8: Once orzo has completely cooked through, add the baby spinach and Parmesan, and stir just until spinach wilts.
Hint: If you find the orzo too thick at the end of cooking, add another splash of cream or broth and stir to thin it out.
Pro Tip
Make sure the orzo is totally submerged in the liquid while cooking so that it ends up cooking through without any raw pieces- if you need to, add a little more liquid to cover.
How to serve:
- As a light main dish- Serve as is, preferably with a light salad to enjoy as a simple lunch or dinner.
- Alongside protein- This would be great served with chicken breasts, salmon or steak.
Recipe variations:
- Spicy: Add red chili flakes or chopped jalapeños for heat, or alongside your favorite hot sauce.
- Extra Cheesy: Stir in some goat cheese or cream cheese for an extra creamy factor.
- Added Protein: Add shredded rotisserie chicken or chickpeas, and mix in to combine.
See the baked version of spinach orzo on my site:
Storing Leftovers:
Store in an airtight container in the fridge for up to 3 days. You can reheat gently on the stove with a splash of milk, cream, broth, or water in a pinch to loosen the sauce.
I wouldn’t advise freezing this, as the cream based sauce might separate when thaw it.
Expert tips and tricks:
- Keep stirring the orzo as you toast it so it doesn’t stick to the pan.
- Don’t overcook the spinach so it retains its green color and a bit of a bite. Just stir it through until it wilts!
- Taste for seasoning and adjust if you want to add more salt, pepper, or a pinch of red chili flakes.
- Keep testing the orzo for doneness as it cooks- you want it to be cooked through but not completely mushy, so cook until just done.
- Don’t chop the artichoke too fine- I like having some big chunks for texture.
Top Tip
Experiment with this recipe! Add any cooked protein you like to the orzo, or serve alongside protein of your choice. Use any mild cheese you prefer, any vegetables you have on hand, add any herbs or spices you enjoy!
Recipe FAQs:
Yes you can, thaw it first and squeeze out as much water as possible so the sauce doesn’t turn watery.
Yes, but it may be better to cook that pasta separately, as it will probably be bigger than the orzo and less likely to cook through in the sauce. Add the al dente cooked pasta to the spinach artichoke sauce and toss to combine.
No, orzo is a wheat containing product.
You sure can! This would make a great spinach mushroom orzo too, or keep it simple with only spinach.
Reheat on low heat on the stove with a splash of milk, cream, broth, or water in a pinch to loosen the sauce.
If you liked this recipe, you might like:
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with spinach orzo:
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Spinach Artichoke Orzo
Ingredients
- 3 tablespoon butter 42g
- 2 tablespoon olive oil
- 1 yellow onion, finely chopped
- 5 garlic cloves, crushed
- 1 jar or can artichoke hearts drained, roughly chopped if they are on the bigger side 15oz, 450g
- 2 cups uncooked orzo
- 3 cups chicken stock (1 stock cube dissolved in 3 cups hot water)
- 1 cup heavy cream (whipping cream)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/2 cup freshly grated Parmesan cheese
- 4 cups baby spinach (1 box)
Instructions
- Add the oil and butter to a large deep skillet or pan that has a cover and heat on medium high heat. Once the butter melts, add the onion, and cook for 4-5 minutes until softened.
- Add the garlic and artichoke and cook for 2-3 minutes, stirring, then add the orzo and cook for another 2-3 minutes to toast the orzo, stirring constantly.
- Add the chicken broth and cream, salt, pepper, dried oregano and dried basil. Make sure the orzo is totally submerged in liquid, if you have to, add another splash of broth. Stir to combine and bring to a boil, then reduce heat to low and cover. Cook for 10-15 minutes until orzo is cooked through and liquid has mostly absorbed, stirring every couple of minutes. The mixture should be at a gentle bubbling simmer while it cooks.
- Take the pot off the heat, stir in the Parmesan cheese and spinach and stir until spinach wilts. If you think the orzo is too thick, add another splash of cream or broth and stir. Serve with extra Parmesan and enjoy!
Video
Notes
- Artichoke hearts: you can use jarred marinated artichoke hearts for a bit of extra flavor or canned artichoke hearts. Roughly chop them.
- Baby spinach: You can substitute frozen spinach if you thaw and thoroughly dry it to avoid adding excess liquid. You can get creative and add other greens too, like kale.
- Toasting the orzo: Make sure to keep stirring as you toast the orzo to prevent it from sticking to the pan- toasting really develops the flavor.
- Cooking the orzo: Make sure the pasta stays submerged in liquid while cooking—add a splash more broth if needed
- Getting the right texture: If the sauce thickens too much, loosen with extra broth, cream, or even a splash of milk
- Store in an airtight container in the fridge for up to 3 days
- Reheat gently on the stove or in the microwave with a splash of milk, cream, or broth to bring back the creamy texture
- Avoid freezing, as the cream might separate once you thaw.
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