Lemon Spinach Orzo

Author: Katie

This creamy lemon spinach orzo is made in one pan and ready in under 30 minutes- fresh, comforting and packed with fiber and protein. It’s light but satisfying, full of bright lemon flavor, and perfect for an easy weeknight dinner.

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Prep Time: 10

Cook Time: 15

Course: Main Course

Cuisine: Italian

Servings: 2 people

Equipment

1 cutting board + knife
1 lemon zester + grater

Ingredients

1 tablespoon olive oil
1 shallot , finely chopped
3 garlic cloves , minced
1 cup (200 g) orzo
2.5 cups (300 g) vegetable stock
½ teaspoon salt
1 cup (50 g) parmesan (or sub nutritional yeast) , grated
3 cups (60 g) fresh baby spinach , washed
1 tablespoon lemon zest
juice of ½ a lemon
1 (15 oz) can cannellini white beans , rinsed

You can find detailed step-by step-photos above the recipe card.

Instructions

Heat the olive oil in a large pan over medium heat. Add the shallot and garlic and sauté for about 2-3 minutes until soft and translucent.
1 tablespoon olive oil, 1 shallot, 3 garlic cloves
Add orzo, veggie broth and salt. Bring to a simmer, cover and cook for 10-15 minutes or until orzo is soft (stir once or twice).
1 cup orzo, 2.5 cups vegetable stock, ½ teaspoon salt
Stir in parmesan (or nutritional yeast), lemon juice, lemon zest, baby spinach and white beans.
1 cup parmesan (or sub nutritional yeast), 3 cups fresh baby spinach, 1 tablespoon lemon zest, juice of ½ a lemon, 1 (15 oz) can cannellini white beans
Let simmer for another few minutes until creamy and spinach has wilted.
Taste and adjust salt (the amount needed will depend on how salted your veggie stock is). Season with black pepper and serve warm.

Video

Notes

Keep an eye on the liquid: Orzo can be a bit thirsty depending on the brand. If it’s looking dry before it’s fully cooked, just add a splash more veggie broth.
Make it vegan: Swap the parmesan for nutritional yeast (that's what I usually do), or replace it with a vegan cheese alternative.
Make it gluten-free: Tbh I've never tried gluten-free orzo but heard good things about the one from DeLallo which is gluten and wheat free apparently.
To store + freeze: Let it cool completely then keep leftovers in an airtight container in the fridge for up to 3 days. Freeze in portions for up to 3 months.
To reheat: Go gently and don’t rush it. You’ll need to add a splash of vegetable stock (and a little drizzle of olive oil) to bring back that creamy texture. Keep adding a bit more liquid as needed until it’s nice and smooth again.

Nutrition

All nutritional information is based on third-party calculations and should be considered estimates.

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