Mediterranean Creamy Spinach Parmesan Orzo
This creamy orzo comes together in one pot and tastes like a cross between risotto and a Mediterranean-style pasta dish. The orzo cooks right in the broth, so the starch creates a naturally silky sauce. Fresh spinach melts into the pasta, Parmesan adds depth and lemon brightens everything. It’s cozy enough for a weeknight but elegant enough to serve to guests. You can keep it vegetarian or add protein without changing the base recipe. It’s also a great dish for meal prep since it reheats well and doesn’t dry out easily.
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Base
1½ cups orzo
2 tbsp olive oil
1 small onion, finely chopped
3–4 garlic cloves, minced
3 cups vegetable or chicken broth
1 cup milk or half-and-half
2 cups fresh spinach (lightly packed)
Seasoning
1 tsp salt (adjust to taste)
½ tsp black pepper
½ tsp dried oregano
½ tsp dried basil
¼ tsp chili flakes (optional)
Cheese and Finish
¾ cup grated Parmesan
2 tbsp cream cheese or ¼ cup heavy cream
2 tbsp lemon juice
Zest of 1 lemon (optional)
2 tbsp chopped parsley
Extra Parmesan for topping
Instructions
Warm the olive oil in a large pot over medium heat.
Sauté the onion until soft and lightly golden, about 3–4 minutes.
Add the garlic and cook for 30 seconds until fragrant.
Stir in the orzo. Toast it for a minute to help develop flavor.
Season with oregano, basil, salt, pepper and chili flakes.
Pour in the broth and bring to a gentle simmer.
Add the milk or half-and-half. Keep the heat low so it doesn’t curdle.
Cook uncovered for 10–12 minutes, stirring often so the orzo doesn’t stick to the bottom.
Fold in the spinach, Parmesan, cream cheese and lemon juice. Stir until the spinach wilts and the sauce thickens.
Finish with parsley, lemon zest and extra Parmesan before serving.
Tips
Stir often. Orzo sticks quickly, especially once the starch releases.
Use warm broth if you want the dish to thicken faster.
Don’t boil aggressively. Gentle heat prevents the dairy from splitting.
Add milk after the broth heats. Cold milk straight into a hot pot can curdle.
Salt gradually. Parmesan adds salt, so wait until the end to adjust.
Keep extra broth nearby. If the orzo thickens too much, splash in a little more liquid.
Use full-fat dairy for the best texture.
Cut the spinach smaller if you want it to blend in more smoothly.
Let it rest 2–3 minutes before serving; the sauce thickens further.
Reheat gently with a splash of water or milk so it stays creamy.
Variations
Lemon herb version: Add fresh basil, dill and more lemon zest at the end.
Tomato-spinach orzo: Add a cup of diced tomatoes or halved cherry tomatoes with the broth.
Creamy pesto orzo: Stir in 2–3 tablespoons of basil pesto after cooking.
Mushroom orzo: Sauté sliced mushrooms with the onions for extra umami.
Greek-style: Add olives, feta and a pinch of oregano at the end.
Protein version: Add cooked chicken, shrimp or chickpeas during the last few minutes of cooking.
Roasted vegetable version: Stir in roasted zucchini, peppers or broccoli before serving.
Extra cheesy: Add mozzarella or provolone for a stretchy texture.
Spicy Mediterranean: Add harissa or a pinch of cayenne with the seasonings.
Light version: Replace half the Parmesan with nutritional yeast and use milk instead of cream.
Q&A
Can I use rice instead of orzo?
It works, but you’ll need more liquid and a longer cook time.
Does the milk curdle?
Not if you keep the heat low and stir regularly.
Can I make it without dairy?
Yes. Use coconut milk and dairy-free Parmesan for a creamy finish.
Is frozen spinach okay?
Yes. Thaw and squeeze out moisture first.
How do I keep it from drying out?
Add extra broth or milk when reheating.
Can I make this ahead?
Yes. It reheats well for up to 3 days.
Can I add more vegetables?
Absolutely. Zucchini, peas or roasted broccoli work well.
Can I skip the lemon?
You can, but the dish tastes fresher with it.
Is Parmesan necessary?
You can replace it with Pecorino or keep it mild with mozzarella.
Does orzo overcook easily?
Yes. Check often and stop cooking when it’s just tender.
Nutrition
(Approx. per serving, 4 servings)
Calories: 430–500
Protein: 16–20 g
Carbs: 55–62 g
Fat: 15–19 g
Fiber: 3–4 g
Sodium: 550–700 mg
Conclusion
This creamy spinach Parmesan orzo is one of those dishes that feels comforting while still tasting bright and fresh. It comes together in one pot, uses simple everyday ingredients and adapts easily to whatever vegetables or proteins you have on hand. The lemon, Parmesan and herbs give it a Mediterranean profile that feels light even though the dish is rich and satisfying. Keep it as a quick weeknight meal, pair it with grilled chicken or seafood or enjoy it as a meatless dinner that doesn’t feel like a compromise.