One Pot Spinach Artichoke Orzo.
This one pot spinach artichoke orzo is incredible! Easy to make, it comes together in less than 30 minutes and tastes like a cheesy bite of spinach artichoke dip. Best side dish ever!
Aka, the easiest, most delish side dish!
If you’re in the mood for a new side for dinner, I’ve got you. This will go with just about anything and it tastes fantastic. Packed with all of the fabulous flavors of spinach artichoke dip, it’s easily made in one pot and topped with bubbly cheese.
What a dream!
The flavors in this orzo are so comforting and simple. At the same time, they really pack a punch and complement so many other dishes. A bit tangy and briney, cheesy, savory and nutty. The combo is so super good. One of those tastes that I think about for days after!
This is how easy it comes together!
First, and most importantly, toast the orzo in butter. All of my orzo recipes start this way because it makes a HUGE difference. It adds a wonderful depth of flavor.
Next, stir in some garlic, spinach and artichokes. I use fresh spinach but you could definitely use frozen too!
Time for the stock – pour it in and bring it to a boil. Then simmer it, covered, for a little 15 minute nap.
After that, I stir in the parmesan and grated mozzarella. I like to save a bit of mozzarella for the top too!
This is completely optional, but sticking it under the broiler and getting that cheese all golden and bubbly? Oh my gosh. It makes it even better. Like an orzo mac and cheese… almost.
I could eat this as a meal all on its own, but it’s a fabulous side dish. It goes so well with chicken, steak, salmon – so much!
Just look at those cheese swirls!
Plus, we’re eating veggies!
The bites that taste like cheesy spinach artichoke dip are almost nostalgic. Make it!
One Pot Cheesy Spinach Artichoke Orzo
One Pot Spinach Artichoke Orzo
Ingredients
- 4 tablespoons butter
- 1 pound uncooked orzo
- 4 garlic cloves, minced
- kosher salt and pepper
- 5 ounces baby spinach
- 1 12 ounce jar artichoke hearts, drained and chopped
- 4 cups chicken stock
- ⅔ cup finely grated parmesan cheese, plus more for topping
- ½ cup shredded mozzarella cheese
Instructions
- Melt the butter in a saucepan over medium heat. Stir in the orzo and cook for a few minutes, stirring often, so the orzo toasts. Stir in the garlic and a pinch of salt and pepper and cook for 30 seconds.
- Stir in the spinach - it may take a few minutes for it to wilt and become incorporated. Add the artichoke hearts.
- Pour the stock in. Bring the mixture to a boil. Reduce it to a simmer and cover, cooking for 12 to 15 minutes.
- After 12 minutes, check it and scrape any bits that are sticking to the bottom. You want more of the liquid to be absorbed. Stir in the parmesan cheese. Stir in the mozzarella cheese.
- If desired, you can pop this in the oven under the broiler for 1 to 2 minutes so the cheese gets bubbly.
- Top with extra parmesan and serve!
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I appreciate you so much!
Cheese wins.
