Description
A comforting and festive one-pot dish featuring tender orzo pasta in a creamy sauce with sweet dried cranberries and fresh spinach, perfect for a quick weeknight dinner or holiday side.
Ingredients
Scale
For the Crust:
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 cup dried cranberries
- 3 cups fresh spinach, roughly chopped
- 1/4 cup grated Parmesan cheese
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Add the orzo pasta to the skillet and toast for 2 minutes, stirring frequently. Pour in the vegetable broth and bring to a simmer. Cook for 8-10 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Reduce heat to low and stir in heavy cream, dried cranberries, and spinach. Cook until the spinach wilts, about 2-3 minutes. Remove from heat and mix in Parmesan cheese. Season with salt and pepper to taste before serving.
Notes
You can customize the seasonings to taste.