Cheesy Lemon Spinach Orzo
Cheesy Lemon Spinach Orzo is bright, creamy, and ready in under 30 minutes—packed with zesty lemon, tender spinach, melty Parmesan, and salty feta.
Servings: 4 Servings
Calories: 243kcal
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
Storage & Reheating:
- 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
Nutrition
Calories: 243kcal | Carbohydrates: 34g | Protein: 10g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 544mg | Potassium: 219mg | Fiber: 2g | Sugar: 3g | Vitamin A: 800IU | Vitamin C: 18mg | Calcium: 153mg | Iron: 1mg