Why you’ll love this recipe
Creamy one-pan orzo with spinach, artichokes, lemon, parmesan, and a crisp breadcrumb finish.
What you’ll need
Everything is listed below so you can gather your ingredients before cooking.
Spinach Artichoke Orzo
Creamy one-pan orzo with spinach, artichokes, lemon, parmesan, and a crisp breadcrumb finish.
Habibi Recipes
Spinach Artichoke Orzo
Prep Time15 Minutes
Cook Time25 Minutes
Serves4 Servings
Ingredients
- 1½ cups orzo
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 3 cups vegetable broth
- 1 can artichoke hearts, drained and quartered
- 5 oz baby spinach
- ½ cup grated parmesan
- 1 lemon
- ⅓ cup panko breadcrumbs
- ¼ tsp red pepper flakes
Instructions
- Toast the panko in 1 tablespoon olive oil until golden; season with salt and set aside.
- Add the remaining oil and garlic to the pan and cook until fragrant.
- Stir in the orzo and broth, bring to a gentle simmer, and cook uncovered, stirring often, until creamy and tender.
- Fold in artichokes and spinach and cook just until the spinach wilts.
- Remove from the heat and stir in parmesan, lemon zest, lemon juice, and red pepper flakes.
- Serve with the toasted breadcrumbs and extra parmesan.