Go Back
One-Pot Lemon Orzo with Spinach & Parmesan Recipe, easy one-pot lemon orzo recipe, homemade lemon orzo with spinach and parmesan, best one-pot orzo recipe, how to make lemon orzo with spinach
Print Recipe

One-Pot Lemon Orzo with Spinach & Parmesan Recipe

This bright and creamy One-Pot Lemon Orzo with Spinach & Parmesan Recipe is your new weeknight hero. With tender orzo, wilted spinach, and a tangy lemon-parmesan sauce, it comes together in one pot for minimal cleanup and maximum flavor.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 380kcal

Ingredients

  • 1 tablespoon olive oil
  • 1 small shallot, finely diced
  • 2 cloves garlic, minced
  • 1 cup orzo pasta
  • 2 cups low-sodium chicken broth
  • 1 cup water
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 lemon zested and juiced (about 2 tablespoons juice)
  • 2 cups fresh spinach
  • ¼ cup grated parmesan cheese, plus extra for serving
  • 1 tablespoon unsalted butter
  • 2 tablespoons heavy cream (optional)

Instructions

  • Prep the ingredients: Finely dice the shallot, mince the garlic, zest and juice the lemon, and measure out all remaining ingredients. Having everything ready before you start cooking will make the process smoother.
  • Sauté the aromatics: Heat the olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced shallot and cook for 2-3 minutes, stirring occasionally, until softened. Add the minced garlic and cook for an additional 30 seconds until fragrant.
  • Toast the orzo: Add the orzo to the skillet and stir to coat it in the oil. Cook for 1-2 minutes, stirring frequently, until the orzo is lightly toasted and starts to turn golden in spots.
  • Add liquids and simmer: Pour in the chicken broth, water, salt, and black pepper. Stir well to combine. Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed.
  • Add lemon and spinach: Remove the skillet from heat. Stir in the lemon zest, lemon juice, spinach, parmesan cheese, butter, and heavy cream (if using). The residual heat will wilt the spinach and melt the cheese and butter. Stir until the spinach is fully wilted and everything is well combined.
  • Adjust and serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve immediately, garnished with extra parmesan cheese and a sprinkle of lemon zest if desired.

Notes

Pro Tips: Use freshly grated parmesan for the best melt and flavor. Stir the orzo frequently to prevent sticking. Add a pinch of red pepper flakes for a subtle kick. For extra creaminess, stir in a splash of heavy cream at the end. Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of broth or water. Variations: Swap spinach for kale or arugula. Add grilled chicken or shrimp for extra protein. Use vegetable broth for a vegetarian version.