Description
A comforting one-pot dish with tender orzo, sweet dried cranberries, fresh spinach, and a rich, creamy Parmesan sauce.
Ingredients
Scale
For the Crust:
- 1 cup uncooked orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups fresh spinach, roughly chopped
- 1/2 cup dried cranberries
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
- Salt and black pepper to taste
- 1/4 teaspoon red pepper flakes (optional)
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 3-4 minutes.
- Stir in garlic and cook for 30 seconds until fragrant. Add orzo and toast for 1-2 minutes, stirring frequently.
- Pour in vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until orzo is tender and liquid is mostly absorbed.
- Reduce heat to low. Stir in heavy cream, Parmesan cheese, dried cranberries, and spinach. Cook until spinach wilts and sauce thickens, about 3-4 minutes.
- Season with salt, black pepper, and red pepper flakes if using. Serve warm.
Notes
You can customize the seasonings to taste.