This one-pan creamy spinach lemon orzo comes together in just 20 minutes! With fresh spinach, lemon zest, and basil in a creamy sauce, it can be a light, weeknight dinner on it's own or a super easy side dish!
In a large skillet or cast iron, melt the butter over medium-high heat. Add in the shallot and garlic and cook for about 5 minutes, until soft and aromatic.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Then add in the white wine to de-glaze the pan and make sure to scrape up any browned bits on the bottom of the pot.
Stir in the fresh thyme and vegetable broth. Bring to a boil and then reduce the heat to a simmer. Then cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
Then stir in the heavy cream, parmesan, spinach, basil, lemon zest, and lemon juice. Taste and add more salt and pepper if needed.
Garnish with more lemon zest and an extra sprinkle of parmesan!
Notes
This orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days.The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or cream to add more moisture.