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- 1 cup orzo pasta - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 small onion, finely chopped - 3 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish You can add a pinch of red pepper flakes for heat. If you love cheese, mix in Parmesan for extra creaminess. Fresh basil adds a nice touch and bright flavor. If you don’t have orzo, try another small pasta like ditalini or couscous. Instead of butter, use olive oil for a lighter dish. Any broth works; chicken broth can add more flavor. If you want more greens, kale or arugula are good swaps for spinach. You can also leave out cheese for a vegan meal. {{ingredient_image_1}} To start, gather all your ingredients. You will need: - 1 cup orzo pasta - 4 tablespoons unsalted butter - 4 cloves garlic, minced - 1 small onion, finely chopped - 3 cups vegetable broth - 1 cup cherry tomatoes, halved - 1 cup spinach, roughly chopped - 1 teaspoon dried oregano - 1/2 teaspoon red pepper flakes (optional) - Salt and pepper to taste - 1/4 cup grated Parmesan cheese (optional) - Fresh basil leaves for garnish Make sure to have a large pot or deep skillet ready for cooking. First, melt the butter over medium heat in your pot. Once it melts, add the chopped onion and minced garlic. Sauté them for about 2-3 minutes. You want them to smell great and look soft. Next, add the orzo pasta to the pot. Toast it in the butter mixture for about 1-2 minutes. Stir constantly until the pasta turns a light golden color. This step adds a nice depth to the flavor. Now, pour in the vegetable broth along with the halved cherry tomatoes, dried oregano, and red pepper flakes if you like some heat. Season with salt and pepper. Bring the mixture to a boil. Then, reduce the heat to low, cover the pot, and let it simmer. Cook for about 10-12 minutes. The orzo should be tender and soak up most of the liquid. After that, stir in the chopped spinach. Cook for an additional 2-3 minutes until the spinach wilts. If you want a creamy touch, mix in the grated Parmesan cheese at this point. Once you remove the pot from heat, it’s time to make it pretty. Garnish your orzo with fresh basil leaves. If you like, add extra Parmesan cheese on top for a nice finish. For a beautiful display, serve the orzo in shallow bowls. A drizzle of olive oil adds a nice shine and extra flavor. Enjoy your tasty, one-pot meal! To make a great One Pot Garlic Butter Orzo, start by melting butter over medium heat. This helps release the garlic's flavor. Sauté the onion and garlic until they are soft and fragrant, about 2-3 minutes. Toast the orzo in this butter mix for 1-2 minutes. This adds a nice nutty flavor. When you add the broth, let it reach a boil before lowering the heat. Cover and simmer for 10-12 minutes. Stir in spinach last to keep its bright color. One common mistake is not toasting the orzo. This step adds depth to the dish. Avoid adding too much broth; it should be just enough for the orzo to absorb. If you skip seasoning, the dish may taste bland. Always taste and adjust salt and pepper. Lastly, don’t overcook the spinach. You want it wilted but still vibrant. To make your dish pop, consider adding lemon zest or juice. This brightens the flavors. Fresh herbs like parsley or dill also add freshness. If you like heat, increase the red pepper flakes. Mixing in roasted vegetables can add texture and taste. For a richer flavor, use chicken broth instead of vegetable broth. These small changes can elevate your One Pot Garlic Butter Orzo to new heights! Pro Tips Toasting the Orzo: Toasting the orzo in butter before adding the broth enhances its nutty flavor and gives it a delightful texture. Using Fresh Ingredients: For the best taste, use fresh garlic and seasonal cherry tomatoes. They will add a burst of flavor to the dish. Adjusting Creaminess: If you prefer a creamier orzo, feel free to add more Parmesan cheese or a splash of cream at the end of cooking. Storing Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water to keep it moist. {{image_2}} You can easily add protein to One Pot Garlic Butter Orzo. Try cooked chicken or shrimp. These options bring great flavor and texture. Simply sauté them after cooking the garlic and onion. For a quick meal, use rotisserie chicken. It saves time and adds a tasty touch. If you want a meatier dish, add diced sausage. Cook it until browned before adding the orzo. This way, the orzo absorbs the delicious juices. For a vegetarian version, skip the Parmesan cheese. Instead, use a plant-based cheese or nutritional yeast. This keeps the dish creamy while staying meat-free. If you want a vegan option, use olive oil instead of butter. It still adds richness and flavor. You can also include more veggies, like bell peppers or zucchini. This makes the dish colorful and nutritious. You can adjust ingredients based on the season. In spring, add asparagus or peas for a fresh twist. In summer, use corn or zucchini for a bright flavor. In fall, try butternut squash or kale for a cozy feel. Winter's best swaps are Brussels sprouts or hearty greens. These changes keep the dish exciting and in tune with the seasons. You can enjoy One Pot Garlic Butter Orzo all year round! You can store leftover One Pot Garlic Butter Orzo in the fridge. Use an airtight container. It stays fresh for up to three days. When ready to eat, check for any changes in smell or color. If you want to keep it longer, freeze the orzo. Place it in a freezer-safe container. It can last up to three months in the freezer. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, use a pot on the stove over low heat. Add a splash of broth or water to keep it moist. Stir often until heated through. You can also use a microwave. Place it in a bowl, cover it, and heat in short bursts. Stir in between to heat evenly. You can make One Pot Garlic Butter Orzo ahead of time. Cook the dish as usual, then let it cool. Store it in an airtight container in the fridge for up to three days. When you’re ready to eat, reheat it on the stove. Add a splash of broth to help it warm evenly. Yes, you can use other types of pasta. Try small shapes like macaroni or ditalini. Just keep in mind that cooking times may vary. Check the pasta package for cooking times. Adjust the broth amount based on the pasta you choose. One Pot Garlic Butter Orzo pairs well with many sides. Serve it with a fresh salad for crunch. Grilled chicken or fish also makes a great match. You can even add crusty bread to soak up the flavors. For a light dessert, try a fruit salad. Each option will enhance your meal. This post covered the main ingredients and cooking steps for One Pot Garlic Butter Orzo. I shared tips to avoid mistakes and enhance flavors. You can try different proteins, vegetarian options, or seasonal ingredients for variety. Proper storage and reheating help keep your dish fresh. Remember, cooking is about fun and creativity. Feel free to adjust it to your taste!

One Pot Garlic Butter Orzo

A delicious and easy one-pot dish featuring orzo pasta cooked in garlic butter with vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 300 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 1 small onion, finely chopped
  • 3 cups vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cup spinach, roughly chopped
  • 1 teaspoon dried oregano
  • 0.5 teaspoon red pepper flakes (optional)
  • to taste Salt and pepper
  • 0.25 cup grated Parmesan cheese (optional)
  • for garnish Fresh basil leaves

Instructions
 

  • In a large pot or deep skillet, melt the butter over medium heat.
  • Add the chopped onion and garlic; sauté for about 2-3 minutes until fragrant and translucent.
  • Stir in the orzo pasta and toast it in the butter mixture for about 1-2 minutes, stirring constantly until it starts to turn a light golden color.
  • Pour in the vegetable broth, cherry tomatoes, dried oregano, and red pepper flakes if using. Season with salt and pepper to taste.
  • Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for about 10-12 minutes, or until the orzo is tender and has absorbed most of the liquid.
  • Stir in the chopped spinach and cook for an additional 2-3 minutes until wilted.
  • If desired, mix in the grated Parmesan cheese for added creaminess.
  • Remove from heat, garnish with fresh basil leaves, and additional cheese if desired.

Notes

Serve the orzo in shallow bowls for a beautiful display, topped with extra basil leaves and a sprinkle of Parmesan cheese. Drizzle with a little olive oil for glimmer and flavor!
Keyword butter, garlic, orzo, pasta, vegetarian