Creamy Spinach and Lemon Orzo Recipe

This one-pan creamy spinach lemon orzo comes together in just 20 minutes! With fresh spinach, lemon zest, and basil in a creamy sauce, it can be a light, weeknight dinner on it’s own or a super easy side dish!


  • 2 tablespoons unsalted butter
  • 1 large shallotfinely chopped
  • 3 cloves garlicfinely chopped
  • 1 cup orzo
  • ½ cup white cooking wineoptional
  • 2 cups vegetable stock
  • 2 teaspoons fresh thyme
  • ½ cup heavy cream
  • 3 cups fresh spinachsubstitute 1 cup frozen spinach
  • ½ cup parmesan cheese
  • 1 tablespoon lemon juice
  • 1 tablespoon lemon zest
  • ¼ cup fresh basilsliced
  • salt and pepperto taste


  • The butter should be melted over medium-high heat in a big skillet or cast iron pan. The shallot and garlic should be added and cooked for around five minutes, until they become tender and fragrant.
  • After that, include the dry orzo and toast it for one to two minutes while consistently stirring it.
  • After that, pour in the white wine to de-glaze the pan, and be sure to scrape the bottom of the pot to remove any browned pieces that may have accumulated there.


  • Add the fresh thyme and vegetable broth, and stir to combine. After bringing to a boil, decrease the heat to a simmer and continue cooking. As soon as the orzo is completely cooked and the majority of the liquid has been absorbed, cover the pot and allow it to simmer for ten to fifteen minutes.
  • Afterward, incorporate the heavy cream, parmesan cheese, spinach, basil, lemon zest, and lemon juice into the mixture. Take a taste, and if necessary, add additional salt and pepper.
  • Add a little bit more lemon zest and a little bit more parmesan cheese as a garnish!


Recipe FAQ’s

How to store this lemon spinach orzo?

This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.

How to reheat creamy orzo?

The orzo will soak up the sauce in the fridge, so it’s best to reheat on the stove with a little extra broth or cream to add more moisture.

Can I use water instead of stock to make the orzo?

Yes, but it will be a lot less flavorful. If using water, I recommend also using some sort of bullion to enhance the flavor. You can also substitute chicken broth!

Recipe Tips

When baking, in particular, I always advocate utilizing weight measures since they are the most exact. This is especially true when it comes to measuring.Scales for the kitchen are not only very inexpensive, but they also cut down on the amount of dishes that need to be done.

To be more convincing, each of my recipes also includes the standard measures used in the United States.Make use of this chart to convert measures for substances that are commonly used!

Although I have listed alternatives that I am confident will work in each of my recipes, I am unable to guarantee that you will get the desired results if you use products that I have not advised.As an illustration, honey and granulated sugar are both sweeteners; but, due to the fact that they possess extremely distinct qualities, it is not always possible to substitute them one for the other.


If you use honey in a cookie recipe that asks for granulated sugar, you will end up with a huge mess.I have included links to the precise brands and ingredients that I use on the recipe card that you can find here.

Regarding salt, I usually always use Diamond Crystal Kosher Salt since it is the greatest all-purpose salt for baking and cooking. I use it virtually entirely. Please refer to this helpful reference for a conversion chart if you are not using kosher salt. When in doubt, if you are using table salt for baked products, simply reduce the amount by half that you would normally use.


My preference when it comes to cooking is to use less salt since you can always add more later. Adding a small amount of acid, such as lemon juice, might be helpful in the event that you have oversalted the dish.

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