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- 1 cup orzo pasta - 1 can (14 oz) artichoke hearts, drained and quartered - 2 cups fresh spinach, roughly chopped For this dish, I love using orzo pasta. It cooks quickly and absorbs flavors well. Artichoke hearts add a nice touch of earthiness. Fresh spinach not only boosts the color but also adds nutrients. - 1 cup vegetable broth - 1 cup heavy cream - 1 cup grated Parmesan cheese The heavy cream makes the dish rich and creamy. Vegetable broth enhances the taste without overpowering it. Grated Parmesan cheese brings a salty, nutty flavor that ties everything together. - 2 cloves garlic, minced - 1 small onion, diced - 2 tablespoons olive oil - 1 teaspoon dried oregano - Salt and pepper to taste Garlic and onion are the base of many great dishes. Their flavors blend well in this recipe. Olive oil adds richness while dried oregano introduces a hint of herbiness. Don’t forget to season with salt and pepper for balance! Start by heating olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté them until the onion turns soft and clear, about 3 to 4 minutes. This step builds a nice flavor base for the dish. Next, add the orzo pasta to the pot. Toast the orzo for 1 to 2 minutes while stirring. This makes the orzo slightly golden and enhances its flavor. Now, pour in the vegetable broth and heavy cream. Bring the mixture to a gentle simmer. Cover the pot and let it cook for about 10 to 12 minutes. Stir occasionally until the orzo is creamy and just tender. This is the key step that creates the dish's rich texture. Once the orzo has absorbed most of the liquid, it's time to add the artichoke hearts and chopped spinach. Stir them in and cook for another 2 to 3 minutes. This will wilt the spinach and heat the artichokes through. Reduce the heat to low. Mix in the grated Parmesan cheese and dried oregano. Stir everything until it's well combined and creamy. Don’t forget to season with salt and pepper to taste. The cheese adds a lovely richness that ties all the flavors together. Let it sit off the heat for a couple of minutes to thicken the sauce if needed. Serve hot, garnished with freshly chopped parsley for that extra touch. Enjoy your creamy one-pot spinach artichoke orzo! How to avoid overcooking orzo To keep your orzo from getting mushy, stir it often. When you add broth and cream, set a timer for ten minutes. Check the texture at that point. You want it al dente, which means it should have a slight bite. If it needs more time, stir and check every minute. Ensuring a creamy texture For that rich, creamy feel, add the Parmesan cheese at the end. Turn the heat low and stir well. This helps the cheese melt into the dish. If the orzo seems dry, add a splash of broth or cream. It should feel smooth and velvety. To make your dish pop, sprinkle fresh parsley on top. It adds color and a nice flavor. You can also try using fresh basil or a dash of red pepper flakes for some heat. A squeeze of lemon juice can brighten the whole dish too. These simple herbs and spices can make a big difference. - Large pot for cooking - Wooden spoon for stirring - Measuring cups for ingredients - Cutting board and knife for chopping - Ladle for serving Having the right tools makes cooking easier. A good pot helps with even cooking. A wooden spoon won't scratch your pot and is great for stirring. {{image_2}} You can make this dish your own by adding more veggies. Bell peppers bring color and crunch. Peas add a sweet touch. You can also use mushrooms for their earthy flavor. Just chop them up and toss them in when you add the artichokes and spinach. This will make your creamy one-pot spinach artichoke orzo even more tasty and fun. Want to add some protein? Chicken, shrimp, or tofu work great here. For chicken, use cooked, diced pieces and mix them in with the artichokes. If you prefer shrimp, toss in some raw shrimp when you add the broth and cream. They will cook quickly and soak up all the flavors. For a vegan option, add cubed tofu. It will soak up the creamy goodness too! If you are gluten-free, swap orzo for gluten-free pasta. There are many options that cook up just as nicely. For a vegan version, use coconut cream instead of heavy cream. You can also skip the cheese or use a vegan cheese. These simple swaps let everyone enjoy this creamy one-pot spinach artichoke orzo. To store leftovers in the fridge, let the creamy orzo cool down. Then, transfer it to an airtight container. This keeps it fresh for about 3 to 4 days. Make sure to label the container with the date. When you want to enjoy it again, just scoop out the portion you want. For freezing options, allow the orzo to cool completely. Place it in a freezer-safe container or bag. It can stay frozen for up to 3 months. When you’re ready to eat, thaw it overnight in the fridge. Reheat it on the stove over low heat, adding a splash of broth or cream to keep it creamy. Understanding how long it stays fresh is key. In the fridge, the creamy orzo lasts about 3 to 4 days. In the freezer, it can last up to 3 months. Always check for any signs of spoilage, like an off smell or mold. Yes, you can make this creamy orzo dish ahead of time. Prepare it as usual, then let it cool. Store it in an airtight container. Keep it in the fridge for up to three days. When you want to eat it, just reheat it. Add a splash of broth or cream to bring back the creaminess. This creamy orzo pairs well with many dishes. Try serving it with grilled chicken or salmon. A fresh salad or roasted vegetables also make great sides. You can even add some crusty bread to soak up the creamy sauce. These options create a full, balanced meal. To reheat leftover orzo, use a saucepan over low heat. Add a little broth or cream to keep it moist. Stir often and watch it closely. You can also use the microwave. Heat it in short bursts, stirring in between, until warm. This helps keep the texture nice and creamy. This creamy orzo dish is simple and tasty. We went over key ingredients like orzo, artichokes, and spinach, plus tips for getting the right texture. I shared step-by-step instructions, so you can easily make it at home. Remember, you can change the recipe by adding different veggies or proteins to fit your taste. This dish stores well, so you can enjoy it later. Making this creamy orzo is fun and rewarding. You’ll impress family and friends with your skills in the kitchen.

Creamy One-Pot Spinach Artichoke Orzo

Indulge in the rich and creamy goodness of this one-pot spinach artichoke orzo! Perfect for a quick weeknight dinner, this delicious dish combines tender orzo pasta with fresh spinach, artichoke hearts, and savory Parmesan cheese in just 25 minutes. It's an easy, satisfying meal that will please the whole family. Click through for the full recipe and enjoy a delightful dinner that's both simple and packed with flavor!
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Ingredients
  

1 cup orzo pasta

1 can (14 oz) artichoke hearts, drained and quartered

2 cups fresh spinach, roughly chopped

1 cup vegetable broth

1 cup heavy cream

1 cup grated Parmesan cheese

2 cloves garlic, minced

1 small onion, diced

2 tablespoons olive oil

1 teaspoon dried oregano

Salt and pepper to taste

Fresh parsley, chopped for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion is translucent, about 3-4 minutes.

    Stir in the orzo pasta and toast it for 1-2 minutes, stirring frequently, until slightly golden.

      Add the vegetable broth and heavy cream to the pot. Bring to a gentle simmer and cover, allowing the orzo to cook for about 10-12 minutes, stirring occasionally, until it’s creamy and al dente.

        Once the orzo has absorbed most of the liquid, stir in the quartered artichoke hearts and chopped spinach. Cook for another 2-3 minutes until the spinach is wilted and the artichokes are heated through.

          Reduce the heat to low and mix in the grated Parmesan cheese, along with the dried oregano. Stir until well combined and creamy. Season with salt and pepper to taste.

            Remove from heat and let it sit for a couple of minutes for the sauce to thicken up a little more if needed.

              Serve immediately, garnished with freshly chopped parsley for added color and flavor.

                Prep Time: 10 minutes | Total Time: 25 minutes | Servings: 4