Creamy Cheesy Spinach Orzotto

Think of this as Mac n Cheese with attitude!

I think we can all agree that pasta and cheese is pretty well the epitome of comfort food.  No matter our age, there is always room for cheese pulls and all the pasta shapes.

Orzotto

The little pasta shaped like rice.  And it has the best ‘mouth feel’ if you know what I mean- it has such a creamy smooth texture when cooked properly, that it barely needs chewing.

Cooking up orzo is one one life’s little pleasures.  You can totally cook it like regular pasta, in plenty of water and then drain.  Or you can cook it a la risotto, in a pot, slowly adding more liquid as it thickens.  Of course, it takes a fraction of the time, but the end result is total creamy goodness.  You are in total control this way, adding as much liquid to get the pasta cooked through to tender, and then adding more if you want it more ‘saucy’.

When I found out that I could have gluten free orzo, my heart skipped a beat.  It isn’t all that easy to find, yet.  I only know of two brands that make it, and both have to be purchased online.  If you are looking to source it, check out Jovial Foods, or DeLallo Foods.  And yes, there are ways to get them shipped to Canada if you are concerned.  This isn’t a sponsored post, I’m just so excited to have orzo that actually tastes good and cooks up great!

Creamy Spinach Orzo Mac n Cheese

So let’s make some mac n cheese! For this recipe you will need the orzo, onions, garlic, salt and pepper, chicken stock, milk, spinach, and of course cheese.  You can use a variety of cheeses.  I find that using the parmesan gives it great flavour and doesn’t turn it clumpy.  And then adding a smaller amount of a melty cheese like Fontina or Gruyere adds the cheese pull we all like.

You will start of by sautéeing the onions and garlic.  Then once just turning golden, add the orzo.  You want to let the orzo toast slightly in butter, oil and onion juices. Then after a minute or so, you will add the stock and milk.   But save some of the stock, you will be adding in in small amounts towards the end to achieve the creamy results that you crave.  More stock will give you more sauce, less stock will mean it will be a bit stiffer.  And of course, once it cools, it will get stiffer, as all pasta dishes like this will, so if you have leftovers, a bit more stock or milk when warming it up will help loosen it up again.

While the pasta is cooking you will chop up the baby spinach.  Give it a good rough chop, this will help it incorporate better and be less obtrusive when eating.  And if your kids aren’t into spinach, feel free to replace with peas, or even small blanched broccoli or cauliflower florets.  Or how about roasted butternut squash cubes folded in at the very end? Yum!

Add the spinach and the cheeses and give it all a final stir to combine.  We like to finish with chilli flakes and a bit more black pepper.  If you find it very rich, even a splash of lemon juice will wake it up for you and freshen it up.

Final Thoughts

As I mentioned, we eat this as orzotto mac n cheese.  But it makes a great side dish as well, with roast chicken, grilled sausages, pork chops etc.  Of course, if it is a side dish, you will be able to feed more people. But leftovers do keep overnight in a sealed container in the fridge.  Just warm them up in a splash of milk or stock in a small sauce pan over low heat.  Or you could try making arancini out of them, I haven’t done that yet, but I’m sure it would work!! I’ll get back to you on that!

As mentioned above, feel free to replace the baby spinach with baby kale, chopped tuscan or lacinato kale, swiss chard, even blanched broccoli or cauliflower florets.  If you use frozen spinach, ensure that it is fully drained and dried, and then chopped. Small roasted cubes of butternut squash would be amazing in this.  So would cherry tomato confit!  Or take it in a different direction and fold in cooked green lentils.  Fold in cooked shredded chicken or drained tuna for a complete dinner. Enjoy!

For a German version of Mac n Cheese using homemade German dumplings, check out my Käsespätzle!

Love Jen

5 from 2 votes

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Creamy Cheesy Spinach Orzotto

This is like Mac n Cheese with attitude! Easy to whip up, orzo turns into creamy goodness with milk and stock, and cheesy thanks to parmesan and fontina cheeses. Fold spinach in for added bonus and a pop of colour. A perfect weekday dinner or side.

Course Main Course

Cuisine North American

Keyword baby spinach, chicken stock, fontina cheese, orzo, parmesan cheese

Prep Time 10 minutes

Cook Time 20 minutes

Servings 4

Ingredients

• 1 tbsp butter
• 1 tbsp olive oil
• 1 small yellow onion diced
• 2 cloves garlic minced
• 1 pound dried orzo pasta or 450 grams
• 2 cups low-sodium chicken or vegetable broth plus more if needed
• 2 cups whole milk plus more if needed, feel free to replace with your favourite non-dairy milk.
• 2 cups packed baby spinach coarsely chopped
• 3/4 cup freshly grated Parmesan cheese plus more for serving
• 1/4 cup freshly shredded Fontina cheese
• Kosher salt
• Freshly ground black pepper
• chilli flakes

Instructions

1. Have the stock and milk at room temperature.
2. Heat the butter and oil in a large Dutch oven or pot over medium-high heat until shimmering.
3. Add the onion and sauté until softened and fragrant, about 3 minutes.
4. Add the garlic and orzo, season with salt and pepper, and sauté until fragrant, about 1 minute.

5. Stir in the 1 3/4 cups of both the broth and milk and bring to a boil. Cover, reduce to a simmer, and cook, stirring regularly to ensure that the pasta isn't sticking to the bottom of the pot, until the orzo is al dente and most of the liquid is absorbed and has formed a creamy sauce, about 8 or so minutes.

6. Remove the lid and continue adding the stock and milk in small amounts, cooking through and adding more till the pasta is tender and the sauce is as creamy as you like.
7. Stir in the spinach, Parmesan and Fontina cheeses. Let the spinach will and the cheese melt through. Taste and season with more salt and pepper as needed (the parmesan may have added enough, maybe not).
8. Garnish with additional cheese if desired. Finish with chilli flakes as desired.
9. See blog post for more details and add-in suggestions.

Recipe Notes

Leftovers can be rewarmed with a bit more milk in a sauce pan over medium low heat.
Recipe is a riff on the one found here over at The Kitchn