Orzo Recipe

Toast the orzo

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add 1.5 cups dry orzo and cook, stirring frequently, until grains are fragrant and edges begin to turn golden, about 3–4 minutes.

Add liquids and simmer

Carefully pour in 3 cups broth and 1/2 cup water (hot or room temperature). Stir in 1/2 teaspoon salt and 1/4 teaspoon black pepper. Bring to a gentle boil, then reduce heat to low so the surface simmers gently. Cover with a lid slightly ajar and cook until orzo is tender and most liquid is absorbed, about 9–11 minutes, stirring once halfway through to prevent sticking.

Finish the base

When orzo is cooked, remove from heat and let sit, covered, 2 minutes. Fluff with a fork and set aside while you prepare the aromatics. If the mixture seems dry, add up to 2 tablespoons warm broth or water.

Sauté onion and garlic

While the orzo cooks, melt 1 tablespoon butter with 1 tablespoon extra-virgin olive oil in a skillet over medium heat. Add 1/2 cup finely diced yellow onion and a pinch of salt; cook, stirring occasionally, until translucent and softened, about 4–5 minutes. Add 2 minced garlic cloves and cook until fragrant, about 30 seconds to 1 minute.

Build flavor

Stir in 1 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/2 teaspoon dried oregano. Cook 30 seconds to release aromas, then remove from heat. Taste and adjust seasoning if desired.

Combine and wilt greens

Return the fluffed orzo to low heat (or keep in the warm covered saucepan). Add the sautéed onion-garlic mixture to the orzo and stir to combine. Add 2 cups loosely packed baby spinach and stir until wilted, about 1–2 minutes.

Cheese, herbs and finish

Remove from heat. Stir in 1/2 cup grated Parmesan cheese and 2 tablespoons chopped fresh parsley until creamy and well combined. Taste and add more salt or pepper if needed. For a bit of heat, sprinkle 1/4 teaspoon red pepper flakes or add to taste. If desired, stir in 1–2 tablespoons olive oil or 1 tablespoon butter for extra richness.

Garnish

Serve warm topped with 2 tablespoons toasted pine nuts (optional) and an extra sprinkle of Parmesan or chopped parsley.