Description
This one-pan orzo dinner is creamy, cozy, and full of flavor. Orzo pasta cooks in savory broth with garlic, herbs, and vegetables, making it perfect as a vegetarian main or a base for added protein like chicken or shrimp.
Ingredients
- 1 cup orzo pasta
- 1 tbsp olive oil or butter
- 2 cloves garlic, minced
- 1 small onion, finely chopped
- 2 1/2 cups chicken broth or vegetable broth
- 1 cup cherry tomatoes, halved
- 2 cups spinach or kale, chopped
- 1/3 cup grated Parmesan cheese
- 1 tbsp lemon juice
- 1 tsp lemon zest
- Salt, to taste
- Black pepper, to taste
- Optional: 1 cup cooked chicken, shrimp, sausage, or chickpeas
- Optional: Fresh herbs like basil or parsley, for garnish
Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Sauté the onion and garlic until soft and fragrant, about 2–3 minutes.
- Add orzo and stir for 1–2 minutes to lightly toast it.
- Pour in broth and bring to a simmer. Stir occasionally and cook uncovered for 10–12 minutes, until orzo is tender and most of the liquid is absorbed.
- Stir in cherry tomatoes and spinach, and cook for 2–3 minutes until the greens wilt and tomatoes soften.
- Remove from heat and stir in Parmesan, lemon zest, and lemon juice.
- Season with salt and pepper to taste, and garnish with fresh herbs before serving.
Notes
- Add extra broth if orzo thickens too much while cooking.
- Try crumbled feta or goat cheese for a tangy variation.
- Red pepper flakes or chili oil can add heat.
- Swap in mushrooms or chickpeas for a hearty vegetarian version.
Nutrition
- Serving Size: 1 serving
- Calories: 390
- Sugar: 4g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 13g
- Cholesterol: 20mg
