An easy parmesan spinach orzo recipe for busy weeknights.
- 2 and 1/2 cups uncooked orzo (I used whole wheat)
- 2 Tbsp. extra virgin olive oil
- 2 green onions, chopped
- 1 clove garlic, minced
- salt and pepper to taste
- 2 tsp. flour
- 1 cup milk (I used skim)
- 2/3 cup spinach, chopped
- 1/2 cup parmesan cheese, shredded, plus extra for garnish
- Cook orzo according to package directions. Drain and set aside.
- Heat olive oil in a medium-sized pot over medium heat. Add onions, garlic, salt and pepper and saute for 1 minute or until onions are translucent.
- Add flour to pot, stir to form a roux, and cook for an additional minute.
- Add milk to the pot a little at a time and whisk constantly to work out any lumps from the roux. Bring to a simmer and cook until sauce has thickened, about 8 minutes.
- Add chopped spinach to sauce and cook an additional 2 minutes or until spinach has cooked down. Remove sauce from heat.
- Stir parmesan cheese into sauce. When cheese has melted, add cooked orzo to sauce and toss to coat. Garnish with extra parmesan cheese and serve immediately.
Add chicken, shrimp, sausage, sautéed mushrooms, broccoli, or any other veggies you have on hand to this orzo to make it a little heartier.
This recipe makes just enough sauce to cover the orzo. If you’d like a little more sauce, reduce the amount of dry orzo by 1/2 cup or add a bit of extra milk to the sauce during cooking.
If the sauce is too thin, let it cook for a few extra minutes. Too thick? Add a splash of milk to thin it out.
Use shallots or yellow or white onions in place of the green onions if you like.