Creamy Tuscan Orzo
This tasty Tuscan orzo dish is easy to make in just one pot. It’s full of flavor, really comforting, and works great as a side dish or a meatless main course.
Prep: 10minutes mins
Cook: 20minutes mins
Total: 30minutes mins
Servings: 6
Ingredients
- 1 tbsp olive oil
- 2 tbsps butter
- 1/2 medium onion chopped
- 4 cloves garlic minced
- 1/4 tsp Italian seasoning
- 1/4 cup sun-dried tomatoes see note
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 cup uncooked orzo pasta
- 2 cups chicken or vegetable broth
- 1 cup heavy/whipping cream
- 1/2 cup freshly grated parmesan cheese
- 2 cups (packed) fresh baby spinach
- 1/4 cup (loosely packed) fresh basil torn
- Salt & pepper to taste
Instructions
- Put oil, butter, and onion in a pot on medium-high heat. Cook the onion for 3-4 minutes.
- Add garlic, Italian seasoning, sun-dried tomatoes, lemon juice, Dijon mustard, and orzo to the pot. Cook for 2-3 minutes, stirring often to mix the flavors with the orzo.
- Pour in chicken broth and cream. Once it starts bubbling, cook for 10 minutes (without a lid), stirring regularly. Adjust the heat to keep a steady bubble without the liquid evaporating too much.
- Remove the pot from the heat, and mix in parmesan, spinach, and basil. Cover the pot for a few minutes until it thickens to your liking. If there’s too much liquid, wait a bit. Season with salt and pepper as needed.
Notes
- Serves 6 people as a side dish or 4 as a main course. You might want to enjoy it with garlic bread and/or a salad.
- I used sun-dried tomatoes packed in oil and drained the oil before adding them to the pot. Feel free to add more if you really like them!
- Troubleshooting tips: Since stoves and pots can vary, use your best judgment when making one-pot pasta. If it looks like the liquid is running out before the pasta is cooked, add a little more broth (about a half cup at a time). On the other hand, if the cooking time is up and there’s still too much liquid, let it sit a bit longer, and the orzo will absorb it.
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