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Emma Claudie

One-Pot Creamy Tuscan Orzo

A comforting Mediterranean-inspired dish featuring garlic, sun-dried tomatoes, spinach, and parmesan in a creamy orzo base. Ready in under 30 minutes with minimal cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dishes
Cuisine: Mediterranean
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 ½ cups orzo
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 3 garlic cloves, minced
  • 1 cup sun-dried tomatoes in oil, drained and chopped
  • 2 cups fresh baby spinach
  • 1 ½ cups heavy cream
  • ¾ cup grated parmesan cheese (freshly grated)
  • 1 teaspoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon dried thyme

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add onion and garlic; sauté until softened (3-4 minutes).
  3. Stir in orzo and cook for 2 minutes to coat.
  4. Pour in heavy cream and 2 ¼ cups vegetable broth, stirring to combine.
  5. Bring to a simmer, cover, and cook 8-10 minutes until orzo is tender and liquid is absorbed.
  6. Fold in sun-dried tomatoes, spinach, parmesan, Dijon mustard, and lemon juice.
  7. Season with salt, pepper, and thyme. Rest for 5 minutes before serving.

Notes

Drain sun-dried tomatoes well to avoid excess oil.
Use freshly grated parmesan for smooth melting.
For a non-reactive pan, opt for stainless steel or enameled cast iron.
Vegan option: Substitute parmesan with nutritional yeast or plant-based cheese.