Cheesy Lemon Spinach Orzo is bright, creamy, and done in under 30 minutes—it's loaded with zesty lemon, fresh spinach, Parmesan, and salty feta.
This lemon spinach orzo is everything you want in a fast and flavorful side. It’s cooked in one pan, loaded with fresh flavor, and finished with a mix of feta and Parmesan for a creamy, tangy bite. No fussy techniques, just simple steps that deliver every time.
If you love bold and easy orzo recipes, don’t miss my Cheesy Sausage Orzo, Cajun Chicken Orzo, or Orzo Salad with Pesto—all full of flavor and made with busy weeknights in mind.
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4 Reasons to Make This Spinach Lemon Orzo
- ✅ Ready in under 30 minutes
- ✅ One pan = less cleanup
- ✅ Creamy without heavy cream
- ✅ Doubles as a side or main dish
Ingredient Swaps & Substitutions
This orzo with spinach and lemon is super flexible. Here are a few ways to customize it:
- White wine – Swap with extra broth or a splash of lemon juice
- Parmesan & feta – Use just one or sub in goat cheese or Pecorino
- Chicken broth – Use veggie broth for a vegetarian version
- Spinach – Baby kale or arugula works too
See the recipe card for full information on ingredients and quantities.
How to Make Spinach Lemon Orzo
Here’s a quick breakdown of the process—no complicated steps:
- Sauté onion and garlic in olive oil
- Toast the orzo until slightly golden
- Simmer with broth and wine until tender
- Add lemon juice, zest, and spinach until wilted
- Stir in cheese, season, and serve
See the recipe card for more details.
Expert Tips
- Toasting the orzo adds a subtle nutty flavor. Don't skip this step. Keep an eye on it to make sure it doesn't burn. Toasting should only take a couple of minutes.
- Stir halfway through to prevent sticking
- Zest the lemon before cutting it
- If it gets too thick, add a splash of broth at the end
- Mix in the feta off the heat to avoid melting it completely
Must Try Variations
- Add protein: Try it with cooked shrimp, grilled herbs de Provence chicken, or chickpeas
- Herb it up: Garnish with basil, dill, or parsley
- Make it vegan: Use veggie broth and plant-based cheese
- Creamier version: Add a splash of cream or a spoonful of ricotta
Ways to Serve Spinach Lemon Orzo
This orzo with lemon and spinach goes with just about everything. Try it with:
- Cajun Honey Butter Salmon
- When serving as a side, it pairs well with Roasted Brussel Sprouts and Prosciutto or an easy oven dinner like this Lemon Chicken Tray Bake
- Greek-style dishes (think lamb or tzatziki)
- As a base for lemony shrimp or baked tofu
Storing, Reheating, & Make-Ahead Tips
- Store leftovers in an airtight container in the fridge for up to 3 days
- Reheat in the microwave with a splash of broth to loosen it up
- Reheat on the stove over low heat with a little broth, stirring often.
- Make ahead: Cook the orzo and mix in everything but the cheese and spinach; reheat and stir those in just before serving
Common Questions
Yes—thaw and squeeze it dry before adding.
Both! Serve it as a light vegetarian main or alongside your favorite protein.
Absolutely. Just use extra broth and add more lemon juice if you want more tang.
Use your favorite dairy-free cheese or leave it out entirely—it’s still flavorful without it.
More Sides You'll Enjoy
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Cheesy Lemon Spinach Orzo
Ingredients
- 1 tablespoon olive oil
- ½ onion chopped
- 3 cloves garlic minced
- 1 cup orzo
- 1 ½ cups chicken broth
- ½ white wine
- 1 lemon squeezed
- zest of 1 lemon
- 1 cup baby spinach
- ¼ cup parmesan cheese
- ¼ cup crumbled feta cheese
- salt and pepper to taste
Instructions
- Heat the olive oil in a medium saucepan over medium heat. Add the chopped onion and sauté for 3–4 minutes until soft and translucent.
- Stir in the garlic and cook for another 30 seconds until fragrant.
- Add the orzo and toast for 1–2 minutes, stirring to coat it in the oil and aromatics.
- Pour in the chicken broth and white wine. Bring to a boil, then reduce heat to a simmer. Cook uncovered, stirring occasionally, for 8–10 minutes or until the orzo is tender and most of the liquid is absorbed.
- Stir in the lemon juice, lemon zest, and baby spinach. Cook for another 1–2 minutes until the spinach is wilted.
- Remove from heat and stir in the Parmesan and feta cheeses. Season with salt and pepper to taste.
- Serve warm with extra cheese or lemon zest if desired.
Notes
- Store in the fridge for up to 3 days.
- Reheat in the microwave with a splash of broth.
- Reheat on the stove over low heat with a little broth.
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- Don't skip toasting the orzo for a nice nutty flavor.
- Stir halfway through to prevent sticking
- Zest the lemon before cutting it
- Add a splash of broth at the end if needed
- Mix in the feta off the heat to avoid melting it completely
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