Marry Me Orzo
Servings: 4 people
- 2 tablespoons olive oil
- 2 cloves garlic grated
- ¼ teaspoons red pepper flakes
- 3 tablespoons tomato paste
- ¾ cups (80 g) sun-dried tomatoes
- 1 can (240 g) cannellini beans (15 oz / 400 g) or any other white bean
- 1½ cup (225 g) orzo
- 3 cups (750 g) vegetable broth low-sodium - plus a little more to adjust consistency
- 1½ teaspoon dried oregano
- ¾ teaspoon salt
- ½ cup (120 g) half-and-half sub non-dairy creamer or heavy cream
- ½ cup (50 g) grated parmesan
- 5 ounces (150 g) fresh spinach
- ½ lemon zest and juice
- Build Flavor Base: Heat 2 tablespoons olive oil in a skillet. Add 2 cloves garlic (grated) and ¼ teaspoons red pepper flakes; cook until fragrant, about 30 seconds.
- Toast the Orzo: Add 3 tablespoons tomato paste and sauté for a minute, then add ¾ cups sun-dried tomatoes, 1 can cannellini beans, and 1½ cup orzo. Cook 1–2 minutes, stirring to coat.
- Simmer the Orzo: Pour in 3 cups vegetable broth, 1½ teaspoon dried oregano, ¾ teaspoon salt, and pepper. Simmer uncovered for 6–8 minutes, stirring often, until orzo is tender.
- Make it Creamy: Lower heat. Stir in ½ cup half-and-half (or cream), ½ cup grated parmesan, and 5 ounces fresh spinach. Cook 1–2 minutes until spinach wilts and sauce is creamy.
- Finish and Serve: Turn off heat. Add zest and juice of ½ lemon. Optionally, serve with basil if your want, extra parmesan, and a drizzle of olive oil.
Substitutions
- Olive oil → avocado oil or butter
- Garlic → ½ tsp garlic powder
- Red pepper flakes → cayenne or omit
- Tomato paste → crushed tomatoes or marinara
- Sun-dried tomatoes → roasted red peppers or cherry tomatoes
- Cannellini beans → chickpeas or great northern beans
- Orzo → ditalini or pearl couscous
- Vegetable broth → chicken broth or bouillon + water
- Dried oregano → thyme or Italian seasoning
- Salt & pepper → garlic salt or adjust to taste
- Heavy cream → oat cream, coconut milk, or thinned Greek yogurt
- Parmesan → vegan parm or nutritional yeast
- Fresh spinach → kale, chard, or frozen spinach
- Lemon zest & juice → optional or sub with vinegar/wine
- Toast the orzo with the tomato paste for max flavor and no mush.
- Use oil-packed sun-dried tomatoes for extra richness—just drain the excess oil.
- Stir often while it simmers to get that creamy, risotto-like texture.
- Add spinach last so it stays bright, fresh, and tender.
- Finish with lemon to cut the richness and lift all the flavors.
- Use broth, not water—it's a small step that adds big flavor.
- Season at the end—parmesan is salty, so taste before you add more.
- Make it your own with mushrooms, peas, or even grilled chicken.
- Save those leftovers—they’re even better the next day with a splash of broth.
