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This orzo with ricotta and spinach is super creamy and bright with fresh greens. It's all done in one pan making it a lifesaver for busy nights when you want something easy and tasty.
I whipped this up on a crazy night when I needed dinner fast but wanted something filling. It quickly became a favorite thanks to its rich creamy taste without any hassle.
What You'll Need
- Baby spinach: About two cups of fresh baby spinach that melts soft and adds a gentle sweetness without overpowering
- Orzo pasta: One cup of orzo which cooks up perfectly and soaks up flavors well—better with good-quality pasta
- Garlic: Two cloves, minced fine for a subtle savory punch and aroma
- Vegetable broth: Three cups of low-salt broth to simmer the orzo gently and add flavor. Homemade broth works great here
- Grated Parmesan cheese: A quarter cup to finish things off with a nutty, salty boost—freshly grated is best
- Whole milk ricotta cheese: One cup for that smooth, creamy base that makes the dish feel rich and silky
- Extra virgin olive oil: Two teaspoons for frying the garlic and adding fruity flavor
Step-By-Step Instructions
- Get the flavor started:
- Warm the olive oil in a pan over medium heat and cook the minced garlic until you smell it and it’s light golden. This brings out its flavor without burning.
- Cook the orzo:
- Pour in the vegetable broth and bring it to a gentle boil. Add the orzo and stir now and then so it doesn’t stick. Cook until it’s tender but still a bit firm, around eight minutes. The orzo will soak up the broth and get creamy naturally.
- Add the spinach:
- Stir in the fresh baby spinach while the orzo is cooking and keep stirring until the leaves shrink and soften but stay bright green.
- Melt in the cheeses:
- Take the pan off the heat. Gently fold in the ricotta and Parmesan until they melt into a creamy sauce that coats the orzo nicely.
- Time to eat:
- Dish it out while hot and sprinkle extra Parmesan on top if you want more cheesy goodness.
The very first time I made this, I was amazed by the creaminess. It’s simple comfort with a little extra flair.
How To Keep It Fresh
Any leftovers go into a sealed container in the fridge for up to two days. The orzo thickens once cold—just stir in a bit of warm broth or water when reheating to get that creamy feel back. Warm it slowly and stir a lot.
Switch It Up
For a bit of crunch, sprinkle toasted pine nuts. Use chicken broth instead of vegetable if you want deeper flavor. A splash of lemon juice or zest at the end brightens up the whole dish nicely.
Great Sides To Try
A fresh green salad with a light dressing is perfect to cut the richness. You can also serve this with roasted chicken or grilled fish to make a full meal. Pair it with chilled dry white wine to highlight the creamy and earthy tastes.
This creamy ricotta spinach orzo is now my go-to when I want something cozy with a touch of green. It’s filling, fast, and proves a few simple ingredients can make a bowl of comfort.
Frequently Asked Cooking Questions
- → Can I swap fresh spinach with frozen?
Yep, frozen spinach is fine. Just thaw it first and squeeze out as much water as you can so the dish doesn’t get soggy.
- → How do I make it creamier?
Go for whole milk ricotta and add it off the heat while stirring. That gives it a nice smooth and rich texture.
- → Is it okay to use chicken broth instead of veggie broth?
Sure thing. Chicken broth adds a bit more flavor and you can keep the same cooking time.
- → What’s a good way to add some spice?
Throw in a pinch of red pepper flakes while cooking the garlic. It gives a gentle kick that works well with the creamy parts.
- → Do I need to stir the orzo as it cooks?
Yes, stir it now and then so it doesn’t stick and cooks evenly as it soaks up the broth.