Orzo with Spinach, Ricotta, and Parmesan

This is a throw-it-together on a weeknight recipe, a serve-it-up as a get-together dish, and a makes-a-perfect-accompaniment to a sexy dinner for two alongside just about anything dish. Are you with me here? This recipe is so easy and so forgiving; change up the spinach for broccoli rabe, escarole, swiss chard, kale, arugula…honestly, pick a green. Want to add some more veggies? Sure! I’ve added sweet bell peppers, leeks, fresh and frozen peas, broccoli…let your taste buds wander.

You can also change up the cheese to your tastes and/or the contents of you refrigerator. Don’t be shy to add your favorite cheese here; even a bit or cheddar or colby if you want. Asiago? Go for it! Make this with what you love.

Cheesy, Easy Orzo with Spinach, Ricotta, and Parmesan Recipe

Ingredients

• 2 Tablespoons olive oil
• 1 medium onion, diced
• 4 large cloves garlic, minced
• 1 lb. dried orzo pasta
• 2 1/2 cups vegetable (or chicken) broth
• 1 cup whole milk
• 5 cups packed roughly chopped fresh spinach
• 1 1/2 cups freshly-grated Parmesan cheese + more for serving
• 1 cup whole milk ricotta cheese
• Freshly ground black pepper
• Salt

Directions

• In a large pan or stockpot, heat olive oil over medium heat for about 2 minutes
• Add diced onion; stir occasionally for about 2 minutes, just until onions start to soften
• Add garlic and stir, cooking 1 minute more
• Stir in orzo until it’s well coated with oil, onions, and garlic.
• Increase heat to medium-high and cook for about 2 minutes, stirring often. Don’t let anything burn here but you want to get a nice golden toast on a few of the orzo, onion, and garlic.
• Add broth, milk, and a couple of grinds of fresh black pepper and stir well.
• Bring to a boil, cover, and reduce to a simmer.
• Simmer for 7 minutes.
• Add spinach, stir well, and replace the cover.
• Simmer for 3 minutes more.
• Stir in Parmesan and ricotta well, replace the cover, and continue to cook for 2 more minutes.
• Remove from heat, add additional black pepper and salt to taste, serve with freshly-grated parmesan.

I love, love, love making this. It often serves as a meatless Monday (or Wednesday, or Saturday) recipe, alongside a loaf of crusty bread. It’s great alongside grilled ANYTHING but my favorites are grilled steak or shrimp. It’s a meal unto itself or it’s a side; you make the call.

There’s your fast and easy dish for the week! The good news is that spring is here again here in Northern Illinois, although I admit it’s taking its damn sweet time.

Gardens are cleared and replenished with compost, most of my plants are planted, my family and I have thankfully survived this past year of the COVID pandemic without any awful outcomes, and I continue to be grateful for my knowledge of growing, cooking, preserving, and more.

What are you thankful for this spring? Let me know in the comments. Thanks for being part of my journey here….I couldn’t do it without you.