This creamy Tuscan orzo recipe features tender orzo pasta cooked in a rich blend of heavy cream, Parmesan cheese, and flavorful sun-dried tomatoes. Fresh spinach and basil add vibrant color and a burst of freshness, making this dish a perfect comfort food option. Easy to prepare and packed with authentic Italian flavors, this creamy orzo pairs well with chicken, seafood, or as a standalone vegetarian meal. Ideal for quick weeknight dinners or cozy family gatherings.
Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1/2 medium onion, chopped
- 4 cloves garlic, minced
- 1/4 teaspoon Italian seasoning
- 1/4 cup sun-dried tomatoes (see note)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy or whipping cream
- 1/2 cup freshly grated Parmesan cheese
- 2 cups packed fresh baby spinach
- 1/4 cup loosely packed fresh basil, torn
- Salt and pepper, to taste
Instructions
- In a medium pot, heat olive oil, butter, and chopped onion over medium-high heat. Sauté the onion for 3 to 4 minutes until softened.
- Add minced garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and uncooked orzo. Stir frequently and cook for 2 to 3 minutes, allowing the orzo to absorb the flavors.
- Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a gentle bubble, then reduce heat to medium or medium-low to maintain a steady simmer. Cook uncovered for about 10 minutes, stirring occasionally. Avoid letting the liquid evaporate completely before the orzo is tender.
- Remove the pot from heat. Stir in the Parmesan cheese, fresh spinach, and torn basil. Cover the pot and let sit for a few minutes to allow the orzo to absorb more liquid and thicken.
- Season with salt and pepper to taste before serving.
Why You’ll Love This Recipe
Creamy Tuscan Orzo combines rich, comforting flavors with fresh herbs and sun-dried tomatoes, making it a satisfying yet easy-to-make dish perfect for any night of the week.
Tips
- Stir frequently while cooking the orzo to prevent it from sticking to the bottom.
- Use fresh Parmesan for better flavor and creaminess.
- Adjust the cream amount for a lighter or richer texture.
Variations and Substitutions
- Swap spinach for kale or Swiss chard for a different green.
- Use coconut milk instead of heavy cream for a dairy-free option.
- Add cooked chicken or shrimp for added protein.
FAQs
Can I use regular pasta instead of orzo?
Yes, but adjust cooking times as needed since orzo cooks faster than many other pasta shapes.
What if I don’t have sun-dried tomatoes?
Roasted red peppers or cherry tomatoes make a good substitute.
Serving
Serve this creamy orzo as a side dish alongside grilled meats or as a main course with a fresh salad.
Suggestions
Pair with a crisp white wine or sparkling water with lemon for a balanced meal. Leftovers store well in the refrigerator for up to 3 days.
Creamy Tuscan Orzo
Ingredients
1 tablespoon olive oil
2 tablespoons butter
1/2 medium onion, chopped
4 cloves garlic, minced
1/4 teaspoon Italian seasoning
1/4 cup sun-dried tomatoes (see note)
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 cup uncooked orzo pasta
2 cups chicken or vegetable broth
1 cup heavy or whipping cream
1/2 cup freshly grated Parmesan cheese
2 cups packed fresh baby spinach
1/4 cup loosely packed fresh basil, torn
Salt and pepper, to taste
Directions
- In a medium pot, heat olive oil, butter, and chopped onion over medium-high heat. Sauté the onion for 3 to 4 minutes until softened.
- Add minced garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and uncooked orzo. Stir frequently and cook for 2 to 3 minutes, allowing the orzo to absorb the flavors.
- Pour in the chicken or vegetable broth and heavy cream. Bring the mixture to a gentle bubble, then reduce heat to medium or medium-low to maintain a steady simmer. Cook uncovered for about 10 minutes, stirring occasionally. Avoid letting the liquid evaporate completely before the orzo is tender.
- Remove the pot from heat. Stir in the Parmesan cheese, fresh spinach, and torn basil. Cover the pot and let sit for a few minutes to allow the orzo to absorb more liquid and thicken.
- Season with salt and pepper to taste before serving.
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