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One Pot Spinach Artichoke Orzo

A cozy and creamy orzo dish featuring spinach and artichokes, perfect for family dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Italian
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup orzo pasta Cooks quickly and absorbs flavors beautifully.
  • 2 cups fresh spinach Can substitute with kale if desired.
  • 1 can artichoke hearts (14 oz), drained and chopped Adds tang and pairs well with the creamy texture.
  • 1 small onion, diced For essential base flavor.
  • 3 cloves garlic, minced Adds a fragrant aroma.
  • 2 cups vegetable broth Use low-sodium for a lighter option, or chicken broth for added richness.
  • 1 cup cream cheese For creaminess; can swap for Greek yogurt for a lighter version.
  • 1 cup grated Parmesan cheese Use freshly grated for best flavor.
  • to taste none Salt and pepper Essential for enhancing flavor.

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the diced onion and sauté until it’s soft and translucent, about 3–4 minutes.
  3. Stir in the minced garlic and cook for an additional minute, until fragrant.
  4. Add the orzo to the pot, stir, and toast it for a minute to enhance its nutty flavor.
Cooking
  1. Pour in the vegetable broth and bring to a simmer. Cook for about 10 minutes, or until the orzo is tender and has absorbed most of the liquid, stirring occasionally.
  2. Stir in the spinach and artichoke hearts. Allow them to wilt and warm through, about 3 minutes.
  3. Remove from heat and stir in the cream cheese until fully melted and creamy.
  4. Mix in the grated Parmesan cheese, adjusting seasoning with salt and pepper. Taste and rejoice in the deliciousness!

Notes

For variations, consider adding grilled chicken or shrimp for protein, experimenting with different cheeses, or adding fresh herbs for extra flavor. This dish stores well in the fridge for up to 3 days and freezes for up to 2 months.