Creamy Tuscan Orzo

Creamy Tuscan Orzo


Did you know that happiness is made of Creamy Tuscan Orzo? It's easy, irresistible, and ready in just 30 minutes.
  • 2 tbsp. unsalted butter
  • 12 oz. orzo
  • 4 cloves garlic, finely chopped
  • 1 tbsp. tomato paste
  • 2 c. low-sodium vegetable or chicken broth
  • 2 c. whole milk
  • 1 c. thinly sliced sun-dried tomatoes
  • ½ tsp. (or more) kosher salt
  • ¼ tsp. (or more) freshly ground black pepper
  • 4 oz. baby spinach (about 5 packed c.)
  • 1½ oz. Parmesan, finely grated (about ¾ c.), plus more for serving
  1. In a large Dutch oven or heavy pot over medium heat, melt butter. Add orzo and garlic and cook, stirring occasionally, until orzo is lightly toasted and garlic is fragrant, about 4 minutes. Add tomato paste and cook, stirring, until combined, about 1 minute. Add broth, milk, sun-dried tomatoes, salt, and pepper. Increase heat to medium-high and bring to a boil. Reduce to heat to medium-low and simmer, stirring frequently, until liquid is mostly absorbed and orzo is tender, 12 to 14 minutes.
  2. Add spinach and Parmesan and cook, stirring frequently, until spinach is wilted, about 2 minutes.
  3. Remove from heat and season with salt and pepper, if needed. Top with more Parmesan.

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