Deliciously creamy Spinach Orzo! This quick recipe combines dill, spring onions, leeks and spinach with orzo, cream and Parmesan to create an irresistible vegetarian side dish or main. This comforting orzo dish is inspired by the Greek recipe Spanakorizo. YUM!
6baby leeks, white and light green parts only, finely diced
1tbspbutter
1tbspolive oil
2garlic cloves, grated or finely minced
1cup(180g) orzo pasta
2½cups(625ml) vegetable broth / vegetable stock
½tspsalt
4oz(115g) baby spinach, chopped
¼cup(60ml) cream, pouring / single
3tbspParmesangrated
Extra hot water to top up, if needed
To serve
Lemon juice(optional)
Lemon zest
Extra Parmesan cheese
Instructions
Finely chop the dill, spring onions, baby leeks and spinach. Heat the butter and oil in a non-stick pan, add the spring onions and leeks and sauté over low heat until softened.
Add the garlic and cook for a couple of minutes.
Stir in the orzo and most of the dill and cook for a few minutes to toast the pasta and coat it in the butter.
Add the vegetable stock and salt and bring to a simmer. Cook, stirring occasionally, until the orzo is cooked, about 10 minutes. Stirring the orzo prevents it from sticking to the bottom of the pan and releases starch which makes the dish creamier.
Add the spinach, stirring it in so that it wilts. Pour in the cream and stir to combine. Finally, add the grated cheese. Taste the orzo and add salt and pepper, as needed.
Serve with a drizzle of lemon juice, finely grated lemon zest, the remaining dill and a grating of Parmesan cheese.
Video
Notes
Don’t add too much salt at the start of cooking. Taste and adjust at the end as the vegetable stock and cheese will add lots of flavor and you don't want to overdo it.
If you want you can add more vegetables such as zucchini, peas, mushrooms and so on.
For a truly Greek taste, swap the Parmesan for Feta Cheese.
For a vegan variation, omit the butter, replace the cream with soya cream and the Parmesan with a similar vegan hard cheese.
Orzo absorbs a lot of liquid so keep an eye on the pan and top up with hot water if it appears too dry.
Storing and Freezing Store any leftovers in a suitable container in the fridge for up to three days. Make sure to add some vegetable stock, milk or water when reheating. This recipe is not suitable for freezing.