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Here’s what you need for this dish: - 1 cup orzo pasta - 3 cups vegetable broth - 2 cups fresh spinach, chopped - 1 cup heavy cream (or coconut cream for a dairy-free option) - 1 medium onion, finely chopped - 3 cloves garlic, minced - 1 lemon (zested and juiced) - 2 tablespoons olive oil - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup grated Parmesan cheese (optional for garnish) - Fresh parsley, chopped (for garnish) If you have dietary needs, I’ve got some options for you: - Use gluten-free orzo or any gluten-free pasta. - Swap heavy cream with coconut cream for a dairy-free meal. - Replace Parmesan with nutritional yeast for a vegan version. - Use low-sodium broth if you want to cut down on salt. Garnishes add a nice touch to this dish. Consider these: - Extra lemon zest for a fresh pop of flavor. - A sprinkle of grated Parmesan cheese for richness. - Chopped fresh parsley for a vibrant look. - A few lemon slices for an eye-catching serve. Gather all your ingredients first. This helps you stay organized. You will need orzo pasta, vegetable broth, spinach, heavy cream, onion, garlic, lemon, olive oil, salt, and pepper. If you want, you can add Parmesan cheese and parsley for garnish. 1. Heat the olive oil in a large pot over medium heat. 2. Add the chopped onion and sauté for 4-5 minutes. You want them soft and clear. 3. Stir in the minced garlic next. Cook for 1-2 minutes until you smell its aroma. 4. Add the orzo pasta now. Toast it for 1-2 minutes while stirring. This step brings out its flavor. 5. Pour in the vegetable broth, salt, and pepper. Bring everything to a boil. 6. Lower the heat to low, cover, and simmer for 10-12 minutes. Stir it occasionally until the orzo is soft. 7. Mix in the heavy cream, chopped spinach, lemon juice, and zest. Stir until the spinach wilts in about 3-4 minutes. 8. If you want creaminess, add grated Parmesan cheese. Taste it and adjust salt and pepper if needed. 9. Remove from heat and let it thicken for a few minutes before serving. Check the orzo by tasting it. It should be soft but not mushy. If the liquid is not fully absorbed, let it cook a bit longer. The spinach should be wilted but still bright green. Adding lemon juice at the end keeps the dish fresh and zesty. To boost the flavor of your dish, use fresh herbs. Fresh basil or dill adds a nice touch. You can also try adding a pinch of red pepper flakes for some heat. A squeeze of lemon juice before serving brightens the dish. Don’t forget to taste as you cook. This helps you adjust salt and pepper levels. To make this dish vegan, swap heavy cream for coconut cream. It gives a rich texture. You can also skip the Parmesan cheese or use a vegan version. Check labels to ensure they are dairy-free. The taste remains creamy and delicious. This way, everyone can enjoy it! For the best texture, stir the orzo while it cooks. This prevents it from sticking together. Don't rush the simmering time; let it cook until tender. After adding cream and spinach, cook just until the spinach wilts. This keeps it vibrant and fresh. Letting the dish sit for a few minutes before serving thickens it nicely. Enjoy your creamy lemon spinach orzo! {{image_2}} You can easily add chicken to this dish. Start by adding bite-sized pieces of chicken breast. Cook the chicken in the pot before you add the onion. Let it brown for about 5-7 minutes. Then, stir in the onion and follow the rest of the recipe. The chicken adds protein and makes the meal heartier. Plus, the lemon flavor pairs well with the chicken. Feel free to use fresh, seasonal vegetables. You can add sliced bell peppers, peas, or zucchini. Just chop them into small pieces. Add these veggies when you stir in the spinach. They will cook quickly and add color and texture. This option keeps the dish bright and healthy. Herbs can bring new life to your orzo. Add fresh basil, oregano, or thyme for extra flavor. You can also sprinkle in red pepper flakes for a little heat. Mix these in with the garlic for best results. This simple change can make your dish stand out and impress your guests. To store leftover orzo, let it cool first. Place it in an airtight container. You can keep it in the fridge for up to three days. Make sure to label the container with the date. This helps you know when to eat it. If you want to freeze orzo, use freezer-safe bags or containers. Make sure to portion the orzo for easy meals later. It can last up to three months in the freezer. When ready to eat, thaw it overnight in the fridge before reheating. To reheat, add the orzo to a pot over low heat. You can add a splash of broth or cream to keep it creamy. Stir it often until it’s warm. You can also use a microwave. Heat it in short bursts, stirring in between, to warm it evenly. Yes, you can use other small pasta. Options like ditalini or small shells work well. Just adjust the cooking time based on the pasta type. Follow the package instructions. This way, you ensure your pasta cooks perfectly. To make this dish gluten-free, use gluten-free orzo. Many brands offer great options. You can also use rice or quinoa as a substitute. Just cook them according to their package directions. The flavor will still shine through! This dish pairs well with a fresh salad. A simple green salad with vinaigrette is perfect. You can also serve it alongside grilled chicken or fish. For a complete meal, add some crusty bread for dipping. In this post, we covered everything about making One-Pot Creamy Lemon Spinach Orzo. You learned about key ingredients, helpful substitutes, and ways to enhance flavor. We shared tips for perfect cooking and storing leftovers. Remember, you can customize this dish with your favorite veggies or spices. This versatile recipe fits many diets and tastes great every time. Enjoy experimenting to make it your own!

One-Pot Creamy Lemon Spinach Orzo

Indulge in a delightful One-Pot Creamy Lemon Spinach Orzo that’s perfect for a quick weeknight dinner! This simple recipe combines rich flavors of lemon, spinach, and creamy goodness, all in one pot for easy clean-up. Ready in just 25 minutes, it’s a fantastic way to enjoy a comforting meal without the fuss. Click to explore this delicious recipe and make your next meal a hit!
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Ingredients
  

1 cup orzo pasta

3 cups vegetable broth

2 cups fresh spinach, chopped

1 cup heavy cream (or coconut cream for a dairy-free option)

1 medium onion, finely chopped

3 cloves garlic, minced

1 lemon (zested and juiced)

2 tablespoons olive oil

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup grated Parmesan cheese (optional for garnish)

Fresh parsley, chopped (for garnish)

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 4-5 minutes.

    Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

      Add the orzo pasta to the pot and toast for 1-2 minutes, stirring frequently. This enhances the flavor of the pasta.

        Pour in the vegetable broth, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 10-12 minutes, stirring occasionally until the orzo is tender and has absorbed most of the liquid.

          Stir in the heavy cream, chopped spinach, lemon juice, and lemon zest. Mix until the spinach is wilted and everything is well combined (about 3-4 minutes).

            If using, fold in the grated Parmesan cheese for added creaminess. Adjust seasoning with extra salt and pepper to taste.

              Remove from heat and let it sit for a couple of minutes to thicken slightly before serving.

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

                  Presentation Tips: Serve the creamy orzo in shallow bowls, garnished with extra lemon zest, a sprinkle of Parmesan cheese, and fresh parsley on top for a vibrant touch!