Description
Creamy Corn and Spinach Orzo is a quick and comforting one-pot dish made with orzo pasta, sweet corn, fresh spinach, and a touch of cream and Parmesan for richness. Perfect as a side dish or a light vegetarian main.
Ingredients
- 2 tablespoons unsalted butter
- 1/3 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1 cup dry orzo pasta
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1 1/2 cups fresh corn kernels (from about 2 ears of corn) or frozen (thawed)
- 2 cups low-sodium vegetable broth
- 2 cups baby spinach, roughly chopped
- 1/4 cup heavy cream
- 1/4 cup freshly grated Parmesan cheese
Instructions
- In a large skillet or saucepan, melt the butter over medium heat.
- Add the chopped onion and sauté for 3-4 minutes until softened.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the orzo and cook for 1-2 minutes, allowing it to toast slightly.
- Season with salt, black pepper, and red pepper flakes if using.
- Add the corn kernels and stir to combine.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally, until the orzo is tender and the liquid is mostly absorbed.
- Stir in the chopped spinach and cook for 2-3 minutes until wilted.
- Remove from heat and stir in the heavy cream and Parmesan cheese.
- Adjust seasoning to taste and serve warm.
Notes
- Frozen corn can be used if fresh corn is not available.
- Add more broth or cream for a looser consistency.
- Can be served as a side dish or a vegetarian main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 380mg
- Fat: 13g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg
