Spinach and Parmesan Orzo
We’ve used our favourite pasta shape to make this rich, filling, meat-free Spinach and Parmesan Orzo. Perfect for lunch or dinner, the tiny rice-shaped pasta pieces cook down until you have an indulgent, risotto-like dish, with a creamy, cheesy sauce. Finish with grated Parmesan and a sprinkling of black pepper and that’s dinner sorted!
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Our oh-so-creamy Spinach and Parmesan Orzo is a one-pot midweek wonder. Forget about the effort that normally comes with risotto-like dishes! This orzo dinner is so simple to make with a short list of budget-friendly ingredients, you can serve up luxury at a moment’s notice – and it’s only 257 calories per portion.
If you’ve never tried orzo pasta, you won’t regret it – it’s easily one of our favourite pasta varieties! Because it’s so small and rice-shaped, it combines really well with other ingredients and soaks up flavours like a dream. It’s one of the tastiest ways to recreate risotto-like creaminess without the need for a pot of cream anywhere in sight!
The trick with orzo is to cook it until it’s tender with a nice ‘bite’ to it; this will leave your dish with a moreish bit of texture. Don’t forget to add a sprinkling of black pepper for the perfect finishing touch (it really brings through all those gloriously cheesy flavours!).
We think this dish is filling all on its own, but you can serve it up with a tasty side salad, grilled chicken or fish if you’re looking to turn it into an even heartier midweek feast.
What diets is this Spinach and Parmesan Orzo suitable for?
Spinach and Parmesan Orzo can be enjoyed on vegetarian diets, as long as you substitute Parmesan for suitable alternatives.
If you’re cooking for people with allergies, be extra careful when checking ingredients and preparing food!
Do you need any special ingredients to make Spinach and Parmesan Orzo?
You don’t need any special ingredients or equipment to make this recipe.
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‘Delicious side dish to have with a pan-fried sea bass fillet!’
Spray a saucepan with low calorie cooking spray, and place over a medium heat. Add the onions and cook for 5 minutes, until soft.
Add the garlic, cook for another minute. Add the stock cube to the water and then pour into the pan along with the cream cheese and stir until the cheese has melted.
Add the orzo and bring to a simmer. Turn the heat down to low and cook for 12-15 minutes, stirring occasionally. When cooked, the pasta should be tender but with a ‘bite’ and most of the liquid will be absorbed, with a little remaining as a creamy sauce. Add a little more water if you need to.
Add the parmesan and spinach and stir for about a minute until the spinach wilts. Season with black pepper and serve!
What could I serve with this Spinach and Parmesan Orzo?
Our Spinach and Parmesan Orzo is delicious and filling all on its own, or you can make it into an even heartier dinner by serving it alongside the following tasty dishes:
How do you know when Spinach and Parmesan Orzo is cooked?
You should cook this Spinach and Parmesan Orzo until the Orzo is tender with a ‘bite’ and most of the liquid has been absorbed (make sure there’s a little bit leftover to keep the creaminess!). This will take around 12-15 minutes.
To keep your family safe, the advice here in the UK is to cook food until it has reached 70°C and stayed at that temperature for 2 minutes.
How long can you keep Spinach and Parmesan Orzo in the fridge?
Once you’ve put it out, ideally you should eat it within 4 hours.
If you allow any leftovers to cool, make sure to refrigerate in a container with a lid and chill. You can keep leftovers of Spinach and Parmesan Orzo in the fridge for approximately 3 days or so.
Can I freeze Spinach and Parmesan Orzo?
Yes you can! This recipe can be frozen in individual portions, but please remember to do the following;
- Freeze it as soon as it is cold enough.
- Use a container or bag that is suitable for freezing.
Don’t forget to add a label with what it is, and on what date you put it in the freezer!
How do I reheat Spinach and Parmesan Orzo?
From chilled: Place in a microwave proof container with loosely fitting lid and heat for 4-7 minutes until piping hot.
From frozen: Allow to defrost, and heat covered in the microwave for 3-5 minutes then stir. Cook for a further 5-7 minutes until piping hot.
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Spinach and Parmesan Orzo
We’ve used our favourite pasta shape to make this rich, filling, meat-free Spinach and Parmesan Orzo. It's creamy, cheesy and so easy to make!
- KCals 257
- Carbs 40G
- Spray a saucepan with low calorie cooking spray, and place over a medium heat. Add the onions and cook for 5 minutes, until soft.
- Add the garlic, cook for another minute. Add the stock cube to the water then pour into the pan along with the the cream cheese and stir until the cheese has melted.
- Add the orzo and bring to a simmer. Turn the heat down to low and cook for 12-15 minutes, stirring occasionally. When cooked, the pasta should be tender but with a ‘bite’ and most of the liquid will be absorbed, with a little remaining as a creamy sauce. Add a little more water if you need to.
- Add the parmesan and spinach and stir for about a minute until the spinach wilts. Season with black pepper and serve!
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