One-Pot Creamy Orzo
You can add chicken, shrimp, or ground turkey to make this a more filling meal.
Ingredients
- 1 tbsp olive oil
- 1 yellow onion chopped
- 1 zucchini chopped
- 2 cloves garlic minced
- 1 1/2 cup uncooked orzo
- 15 oz can of diced tomatoes
- 3 cups low sodium chicken broth
- 5 oz spinach chopped
- 1/2 cup cream or half and half
- 1/2 cup parmesan cheese shredded
- salt to taste
- pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add onion and saute for 4-5 minutes.
- Add garlic and zucchini, seasoning with salt and pepper, and cook for 4 minutes.
- Add orzo, the diced tomatoes, and chicken stock, bringing to a simmer. Reduce heat and cover, making sure it's still simmering.
- Cook covered for about 10 minutes, stirring occasionally to make sure the orzo does not stick to the bottom of the pot.
- Once orzo is tender turn off the heat. Stir in the spinach and mix until wilted. Add cream or half and half and parmesan cheese. Taste and adjust seasoning if necessary with salt and pepper. Enjoy!
Notes
You can substitute the canned tomatoes for 2 cups of fresh diced tomatoes or cherry tomatoes. Also, feel free to substitute any of the veggies for your favorites. Some good options are asparagus, bell peppers, or red onion.