Creamy Spinach and Feta One Pot Orzo

5 from 2 votes

Creamy Spinach and Feta One Pot Orzo

This super creamy one-pot spinach and feta orzo gives you cozy risotto vibes with a lot less fuss. Ready in just 25 minutes, it’s packed with greens and lovely salty feta, with no cream needed. Soften your veggies, stir in orzo and stock, and simmer your way to a comforting dinner with minimal washing up.

It's great for busy weeknights, an easy one for dinner parties, and it's great for meal prep to enjoy throughout the week.

Prep Time5

Cook Time20

Total Time25

Course: Main Course

Cuisine: Mediterranean

Keyword: broccoli orzo, easy orzo recipe, feta orzo, one pot pasta, orzo risotto, spinach orzo

Servings: servings

Calories: 443kcal

Author: Kate Phillips

Ingredients

1 large leek
3 garlic cloves crushed
150 g (5oz) broccolini or use regular broccoli
1 tablespoon olive oil
1 teaspoon salt
1 teaspoon chili flakes
1 ½ cups orzo
3 cups hot vegetable or chicken stock
100 g (3.5oz) feta plus extra to serve
150 g (5oz) baby spinach leaves
1 tablespoon fresh lemon juice from roughly ½ a lemon
Handful of basil leaves roughly ½ a cup
Black pepper
2 tablespoons chili oil to serve (optional)

Instructions

Prepare the vegetables.
Remove the root and any tough outer leaves from the leek, then wash it, and slice it finely. Cut the florets from the broccolini stems. Finely slice the stems and slice the florets into bite-sized pieces.
Cook the vegetables.
Add 1 tablespoon of olive oil to a high-sided skillet and set it over medium-high heat. Add the chopped leek, broccolini stems, garlic, chili flakes, and 1 teaspoon of salt. Cook, stirring, for a couple of minutes until they start to soften.
Add the orzo and stock.
Pour in 1 ½ cups of orzo and stir it through the vegetables. Then, pour in 3 cups of hot stock. Stir and reduce the heat to low, then simmer for 10 minutes, stirring occasionally.

Orzo likes to stick to the bottom of your pan when left unchecked, so make sure to stir so this doesn't happen. If it does, you should be able to scrape the orzo off the bottom using a wooden spatula.

Add the broccoli florets, spinach, and feta.
After 10 minutes, the orzo should look SUPER creamy and be al dente (test it by tasting - it should be cooked, but still have a little bite to it).
At this point, add the reserved broccolini florets and crumble in the feta. Stir them through the orzo, breaking apart the feta with your wooden spoon or spatula. Finally, add the spinach leaves and basil and stir through the orzo so to wilt them into the pasta. Once the spinach is soft, remove the pan from the heat.
Garnish and serve.
Squeeze the lemon juice into the orzo and stir, then taste and add any lemon juice or salt if needed.
Scatter the remaining feta over the top of the orzo, then finish with a little drizzle of olive oil (or chili oil if you're using it). Divide between plates and serve while hot.

Notes

PREP AHEAD: The orzo is great to prep ahead - I like to either reheat it in the microwave or gently on the stovetop. You might find you need to add a little water just to loosen things up after being stored in the fridge (go with 1 tablespoon at a time). Orzo will continue to absorb liquid as it sits, so it'll be less saucy after being stored. It will last for 3 to 4 days in an airtight container in the fridge.

INGREDIENT NOTES: This recipe is SUPER customizable, based on what you have to hand. Switch out the leek for an onion or shallot, and use regular broccoli, cauliflower, asparagus, cavolo nero, silverbeet or kale. You could also throw in frozen peas or edamame too! If you don't like feta, try using parmesan, cheddar, or blue cheese. You could also use something like Boursin, or even mozzarella or burrata.

Nutrition