Spinach Artichoke Orzo

Creamy and delicious, this is like risotto but better and SO easy. Artichokes, spinach, and a one pot Parmesan garlic infused base, it's absolutely delicious.

Course Main Course

Cuisine American

Diet Halal, Vegetarian

Prep Time 10

Cook Time 20

Servings people

Calories 759kcal

Author Farah Abumaizar

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

Ingredient 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.

Recipe tips:

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

Storing leftovers:

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.

Nutrition