spinach artichoke creamy orzo

5 from 2 votes
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4


  • 2 tablespoons olive oil
  • 1 medium shallot, finely chopped
  • 1 ½ cups dried orzo pasta (10 oz.)
  • ½ cup dry white wine, substitute broth
  • 3 cups low-sodium vegetable or chicken broth
  • 1 (14 oz.) can artichoke hearts, roughly chopped
  • ½ cup sun-dried tomatoes, roughly chopped
  • cup grated Parmesan cheese, plus more for garnish
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 lemon, zest and juice
  • 1 tablespoon unsalted butter
  • kosher salt and cracked black pepper


  • Heat in a large, high-sided sauté pan, skillet or braiser over medium-high heat 2 tablespoon oil. Add 1 chopped shallot and sauté until soft and fragrant. Add 1 ½ cups orzo, season with a pinch salt and pepper, and cook, stirring occasionally, until lightly toasted, about 2 minutes.
  • Add ½ cup white wine, scrape up any browned bits from the bottom of the pan with a wooden spoon, and simmer until the liquid has evaporated and the pan is almost dry, about 1 minute.
  • Slowly add 3 cups broth and bring to a simmer over medium-high heat, cover and set a timer for 12 minutes.
  • Remove the lid and stir in 14 oz. chopped artichokes and ½ cup chopped sun-dried tomatoes. Continue cooking until most of the liquid has reduced.
  • Remove from the heat and stir in the ⅔ cup grated Parmesan and 5 oz. baby spinach stirring until spinach has wilted, about 1 to 2 minutes. Add the zest and juice from 1 lemon and 1 tablespoon butter and stir to combine. Taste and season with more salt and pepper if needed.
  • Serve immediately topped with additional Parmesan, if desired.


  • Serve this with a rotisserie chicken, my favorite side salad, and crusty bread to complete this meal.


  • Protein: Add cooked sausage if you’d like to add a boost of protein
  • Vegetarian: Use vegetable broth.
  • Gluten-free: Swap the orzo for gluten-free orzo or quinoa.
  • Pasta: The orzo can be swapped for spaghetti, ditalini, shells, or elbows.
  • Other: If your family doesn’t like artichokes or sundried tomatoes, you can swap those for frozen peas and/or fresh tomatoes. You can also swap the spinach for arugula.


  • Chop shallot or onion up to 3 days in advance and store in airtight container in the refrigerator.
  • You can make the dish until adding the fresh spinach up to 2 days in advance and store in an airtight container in the refrigerator.
  • To finish prepping, add ¼ cup of broth or water (more if it feels too dry) to a hot skillet with the prepped orzo and finish the recipe.


Calories: 471kcal | Carbohydrates: 62g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 22mg | Sodium: 563mg | Potassium: 906mg | Fiber: 7g | Sugar: 10g | Vitamin A: 3681IU | Vitamin C: 30mg | Calcium: 222mg | Iron: 3mg