Creamy Parmesan and Vegetable Orzo
Rich and luxurious, this dish is a perfect pairing with something substantial as is, or add in some vegetables and call it a main
Prep Time5 minutes mins
Cook Time12 minutes mins
Total Time17 minutes mins
Course: Side Dish
Cuisine: Anytime
Keyword: creamy orzo, risoni recipe
Servings: 4 serves
Calories: 365kcal
Author: Whole Food Bellies
- 2 cups chicken broth
- 1 cup whole milk
- 1 cup orzo pasta (risoni)
- ½ cup heavy cream
- 2 egg yolks
- ½ cup parmiggiano reggiano finely grated
- 1 cup chopped fresh spinach or baby spinach
- salt and pepper to taste
Bring chicken broth and milk to a boil in a large saucepan.
Once boiling, add in the orzo and cook according to package instructions, for about 8-10 minutes, or until al dente.
Drain the orzo, and return to the pan.
Whisk together the cream and the egg yolks. Add to the cooked orzo, along with the grated parmesan, and stir well to combine.
Place over low heat and cook, stirring continuously, for about 2-3 minutes or until the sauce thickens.
Remove from heat and add in the spinach. Stir to combine, until just wilted.
Taste and season with salt and pepper before serving.
Storing leftovers
Leftovers should be stored in an airtight container in the fridge for 3-5 days.
I do not recommend freezing as the pasta may become mushy and the sauce does not thaw well.
Calories: 365kcal | Carbohydrates: 33g | Protein: 14g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 153mg | Sodium: 680mg | Potassium: 344mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1469IU | Vitamin C: 11mg | Calcium: 270mg | Iron: 1mg