Go Back
Deliciously creamy Tuscan Orzo made with tender orzo pasta simmered in a rich, garlic-Parmesan sauce, and packed with sun-dried tomatoes, spinach, and Italian herbs. This easy, one-pan dish offers a perfect balance of creamy textures and vibrant flavors. Ideal as a comforting main dish or a side, it's a satisfying meal that's ready in just minutes.
Print

Creamy Tuscan Orzo

Whether you’re preparing a special dinner for guests or looking for a comforting meal to enjoy at home, Creamy Tuscan Orzo is a versatile choice. It’s elegant enough for a dinner party yet simple enough for a weeknight meal. The combination of flavors and textures makes it a dish that everyone will love.
Course Main Course
Keyword Creamy Tuscan Orzo
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
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!
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.