The Best Yumblink Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
From now on, I’m calling this the summer I ate nothing but orzo and I’m not even mad about it. This One Pot Spinach and Artichoke Orzo is creamy, comforting, and packed with flavor. It’s like your favorite spinach artichoke dip turned into dinner… and you only have to wash one pan. Win-win.
Whether you need a quick weeknight meal or a cozy side dish, this recipe is the kind of simple that feels fancy.
Method
1. Start with flavor
Begin by heating 2 tablespoons of olive oil in a large skillet or sauté pan over medium heat. Once the oil is warm, add the diced shallot and minced garlic. Cook them for about 2 to 3 minutes, stirring occasionally, until the shallots are soft and translucent and the garlic is fragrant. This step builds the base flavor for the whole dish, so don’t rush it let everything get nice and mellow.
2. Toast the orzo
Next, pour in the orzo and give it a good stir so that it’s coated with the oil and mixed well with the aromatics. Let the orzo toast in the pan for about 2 minutes, stirring often. This helps the orzo develop a subtle nutty flavor and keeps it from turning mushy later. It should start to look a little golden in spots.
3. Add the broth
Now it’s time to bring everything together. Pour in the vegetable broth about 3 cups and season with a generous pinch of salt and some freshly ground black pepper. Stir to combine and make sure nothing is stuck to the bottom of the pan. Turn the heat up slightly and bring the mixture to a gentle boil.
4. Simmer down
Once the broth starts to bubble, reduce the heat to low and let the orzo simmer uncovered. You’ll want to stir every 2 to 3 minutes to keep it from sticking. Let it cook for about 10 minutes, or until the orzo is just al dente and most of the broth has been absorbed. The orzo should be tender but still have a little bite to it.
5. Time to get creamy
When the orzo is ready, it’s time to make things creamy and comforting. Stir in the roughly chopped artichoke hearts, the cream cheese (cut into chunks to help it melt faster), the grated parmesan, and the fresh spinach. Mix everything together slowly and gently until the cream cheese is melted, the parmesan has blended in, and the spinach has wilted. The sauce should thicken naturally and coat the orzo beautifully.
6. Taste and tweak
Give the orzo a final taste. If it needs a little more salt or a crack of pepper, now’s the time. You can also add a splash more broth if you want it looser and silkier. Once it tastes perfect, turn off the heat.
7. Serve it up
Spoon the orzo into bowls while it’s warm and creamy. If you’d like, sprinkle a little more Parmesan on top for extra flavor and a pretty finish. Serve it right away while it’s still hot and gooey.
Necessary Tools
- Large skillet or sauté pan with a lid
- Wooden spoon or spatula
- Sharp knife (for chopping shallot and garlic)
- Can opener (for the artichokes)
- Measuring cups and spoons
One Pot Spinach And Artichoke Orzo
Cuisine: Italian, American, MediterraneanDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesIngredients
2 tbsp olive oil
1 shallot, diced
2 cloves garlic, minced
1 cup orzo
3 cups vegetable broth
1 (14 oz) can artichoke hearts, roughly chopped
4 oz cream cheese
¼ cup fresh grated parmesan cheese
2 cups spinach
Salt and pepper to taste
Directions
- Start with flavor. Heat the olive oil in a large skillet over medium heat. Add the diced shallot and garlic. Cook them for a few minutes until they’re soft and smell amazing.
- Toast the orzo. Stir in the orzo and let it toast for about 2 minutes. This gives it a nutty flavor and helps it stay nice and chewy.
- Add the broth. Pour in the vegetable broth and season with salt and pepper. Give it a good stir, then bring it to a boil.
- Simmer down. Once it boils, lower the heat to a simmer. Let the orzo cook, stirring every few minutes, until most of the broth is absorbed and the orzo is just tender (this takes about 10 minutes).
- Time to get creamy. Add in the chopped artichoke hearts, cream cheese, parmesan, and spinach. Stir everything together until the spinach is wilted and the sauce is smooth and creamy.
- Taste and tweak. Give it a taste and adjust the salt or pepper if it needs more.
- Serve it up. Spoon into bowls and sprinkle a little extra parmesan on top if you’re feeling fancy.
Notes
- Don’t skip the stirring. Orzo likes to stick to the bottom if left alone too long, so stir it every few minutes while it simmers.
- Watch the liquid. The broth should mostly absorb, but you still want it creamy not dry. If it’s looking thick too soon, splash in a bit more broth or water.
- Chop the artichokes roughly. Big chunks can be stringy smaller pieces melt into the dish better.
- Add spinach last. It wilts quickly, so toss it in at the end to keep it bright and tender.
Serving Suggestions
- Serve as a main dish with a big green salad on the side.
- Add crispy chickpeas, grilled chicken, or roasted mushrooms for extra protein.
- Makes a great side dish for baked fish or lemony tofu.
- Leftovers? Add a splash of broth and reheat it for a creamy lunch the next day.
Fun Fact
Orzo may look like rice, but it’s actually a tiny pasta! The word “orzo” means barley in Italian, because that’s what it looks like. It’s super versatile and perfect for one-pot meals like this.
Conclusion
This One Pot Spinach and Artichoke Orzo is everything I want in a meal easy, creamy, cozy, and full of veggies. It’s fast enough for a weeknight but tasty enough to share with friends. If you’re looking for a no-fuss dinner that still feels like something special, this one’s a keeper.
