Creamy Lemon Parmesan Orzo with Spinach

Ingredients

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 3 garlic cloves, minced
• 1 1/2 cups dry orzo
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup whole milk
• 4 cups baby spinach
• 3/4 cup finely grated Parmesan
• 1 tsp lemon zest, finely grated
• 1 tbsp fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 tsp red pepper flakes

Instructions

1. Heat butter and olive oil in a large skillet or wide saucepan over medium heat.
2. Add garlic and cook for about 30 seconds.
3. Add dry orzo. Toast the orzo for 1–2 minutes, stirring frequently.
4. Add broth, milk, salt, black pepper, and optional red pepper flakes.
5. Bring to a gentle simmer. Cook uncovered or partially covered for approximately 10–12 minutes, stirring frequently so the orzo does not stick.
6. Add a small splash of broth or water if the pan becomes dry before the orzo is tender.
7. Once the orzo is al dente and creamy, reduce heat to low. Add spinach and stir until wilted.
8. Remove from direct heat. Stir in Parmesan gradually until melted and creamy.
9. Add lemon zest and lemon juice. Taste and adjust seasoning. Serve immediately with additional Parmesan if desired.

Nutrition

Chef's Notes

STIR OFTEN: Orzo releases starch as it cooks and can stick easily. ADD PARMESAN OFF HIGH HEAT: This helps the cheese melt smoothly instead of clumping. LEMON: Add lemon at the end so the flavor stays bright.

Browse all recipes →

Browse recipe collections →