Creamy orzo with spinach

This fresh spinach orzo stew is a quick comfort meal, perfect for busy days. You won't believe the rich flavor and creamy texture comes together in just half an hour.

The first time I whipped this up, I couldn't get over how much flavor developed so quickly. The orzo soaks up all the goodness from the veggie broth and tomatoes, turning wonderfully creamy without needing any actual cream.

Key ingredients

• Orzo pasta: These tiny rice-shaped noodles create the stew's unique texture and bring a natural creaminess to the dish
• Fresh spinach: It adds a vibrant green touch while packing nutrients and a subtle earthy flavor
• Carrots: They bring natural sweetness, beautiful color and extra texture to the mix
• Tomatoes: Crushed tomatoes form the sauce foundation and add fruity tanginess
• Onion and garlic: These basic aromatics build depth and complexity throughout the dish

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Step-by-step cooking

Getting veggies ready

Peel your onion and garlic. Dice the onion small and finely chop the garlic or push it through a press. Wash your carrots well, peel them, and cut into tiny 0.5 cm cubes so they cook fast. Rinse your baby spinach under running water and drain it thoroughly. If some leaves look big, just tear them roughly.

Building flavor base

Warm olive oil in a deep skillet or heavy-bottomed pot over medium heat. Toss in your diced onions and cook about 3 minutes until they look see-through and slightly golden. Add your chopped garlic and keep cooking for 2 minutes, stirring often so the garlic doesn't burn. Mix in the diced carrots and cook for around 5 minutes until they start to soften and color a bit. Taking time with the carrots brings out their natural sweetness and adds more flavor to your dish.

Cooking main ingredients

Drop the orzo pasta right into your sautéed veggies and stir briefly so it gets coated with oil and toasts slightly. This gives it a nutty flavor. Pour in crushed tomatoes followed by veggie broth. Add Italian herbs, salt and pepper, then mix everything together. Turn down the heat so it bubbles gently and put a lid on your pot. Let it simmer about 10 minutes, stirring now and then so nothing sticks to the bottom. The orzo should soak up liquid while staying a bit firm.

Adding spinach and finishing

Once pasta is cooked, add spinach and stir it in. Keep simmering 2-3 minutes until spinach wilts and softens but keeps its nice green color. Taste and add more salt and pepper if needed. The finished stew should feel creamy but not too runny. If it seems too thick, splash in a bit more broth.

Serving

Ladle your orzo stew into bowls or deep plates. For extra flavor, sprinkle fresh grated parmesan on top. You can also place a piece of burrata in the middle, which oozes creamy goodness into the stew when cut. For a fresh touch, top with a few basil leaves.

I've found this stew works really well as a base that I can change up depending on what's in my kitchen. One fall day I threw in some roasted pumpkin, which gave everything a lovely sweetness. In summer, it's amazing with fresh tomatoes and basil.

Wholesome dinner

This orzo pasta stew isn't just quick and tasty - it's a balanced meal too. You get carbs from the pasta, fiber from veggies, and protein from cheese if you add it, making it truly satisfying. The spinach packs important vitamins like folate and iron, while carrots give you beta-carotene. Tomatoes add lycopene, a powerful antioxidant. This simple one-pot wonder becomes a nourishing meal that makes both your taste buds and body happy.

Serving ideas

This versatile stew pairs nicely with different sides:

• Next to a crunchy green salad for a light dinner
• With toasted garlic bread to soak up the yummy sauce
• Alongside grilled fish or chicken for a protein boost
• As a smaller portion starter before your main course

Mix it up

You can easily switch up the basic recipe:

• For a fall version, mix in roasted pumpkin or sweet potato
• To add protein, stir in white beans or chicken chunks
• For Mediterranean flair, toss in black olives and sun-dried tomatoes
• For a fresher taste, squeeze lemon juice and add fresh herbs at the end

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Storing leftovers

Finished stew keeps in an airtight container in your fridge for up to 3 days. When reheating, add a splash of water or broth since the pasta keeps absorbing liquid. It's best warmed up over medium heat in a pot, stirring occasionally. The stew also freezes well and lasts in the freezer for up to 3 months.

After making this dish multiple times, I can honestly say it's become one of my weeknight favorites. It's amazing how such a simple meal can pack so much flavor, and the one-pot cleanup makes it even better. Give it a try and make it your own - I bet it'll become a regular in your cooking routine!

Frequently Asked Questions

→ What is orzo pasta?

Orzo looks like rice, but it’s made from durum wheat semolina. Great for soups or one-pot meals. It’s also called kritharaki or risoni and isn’t the same as rice.

→ Can I use frozen spinach?

Yep, that works! Let it thaw a bit, and squeeze out extra water before adding it like the steps say.

→ How can I make this vegan?

Switch out parmesan or burrata for a vegan version, or skip it. The base is already vegan-friendly.

→ Can this dish be prepped ahead?

Absolutely. When reheating, just add a little broth since the pasta soaks up liquid as it sits.

→ What other vegetables can I add?

Try zucchini, bell peppers, peas, or eggplant. Adjust cooking time—firmer veggies go in first, softer ones later.

→ What can I swap for orzo?

If orzo isn’t available, try small pasta like stars, fregola, or even couscous. The cooking time might be a bit different though.