Tuscan Orzo
Recipe Tested & Approved by Mia Hartwell
Every recipe is developed, cooked, and tested by Mia in a real home kitchen using everyday ingredients to ensure reliable, repeatable results.
Creamy orzo cooked risotto-style with sun-dried tomatoes, spinach, and Parmesan. A cozy one-pan dinner with all the flavors of Tuscan cooking and none of the constant stirring.
By Mia HartwellUpdated January 4, 2026
Developed using tested cooking methods — cook to the temperatures given and adjust times to your equipment.
Why you'll love this recipe
- Creamy, risotto-style orzo without the constant stirring
- Sun-dried tomatoes, spinach, and Parmesan
- One pan and vegetarian
- Cozy Tuscan flavor in about 30 minutes
Tuscan Orzo
30 min totalServes 4
Nutrition (per serving)
Values are estimates. See our disclaimer for details.
- Calories
- 470kcal
- Protein
- 16g
- Carbs
- 62g
- Fat
- 18g
- Fiber
- 4g
- Sugar
- 5g
Step-by-Step Instructions
- 1
Melt the butter in a large skillet over medium heat. Cook the onion 4 minutes, then the garlic and sun-dried tomatoes for 1-2 minutes.
- 2
Stir in the orzo and toast it for 1-2 minutes.
- 3
Add the broth, bring to a simmer, and cook 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- 4
Stir in the cream and Parmesan until creamy, then add the spinach and cook 1-2 minutes until wilted.
- 5
Season to taste with salt and pepper.
- 6
Garnish with basil and serve.
Pro Tips for the Best Results
- Toasting the orzo first adds a nutty depth and helps it hold its shape.
- Stir occasionally as it simmers so the orzo doesn't stick to the bottom.
- Use oil-packed sun-dried tomatoes for the richest flavor.
- Add a splash more broth if it thickens too much before the orzo is tender.
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How to Cook Tuscan Orzo
New to this dish? Follow along with the detailed guide below — we break down each stage so you get perfect results the very first time.
Toast the orzo
After softening the onion, garlic, and sun-dried tomatoes, toast the orzo in the pan for a minute or two. This develops a nutty flavor and helps the little pasta grains hold their shape as they cook.
Simmer risotto-style
Add the broth and let the orzo simmer, stirring occasionally, until it's tender and has absorbed most of the liquid. Unlike true risotto, it doesn't need constant stirring — just an occasional stir so it doesn't stick.
Finish creamy and fresh
Stir in cream and Parmesan for a luscious finish, then wilt in the spinach for color and freshness. Loosen with a splash of broth if needed, and finish with fresh basil for that Tuscan aroma.
Storage & Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days. Reheat with a splash of broth, as the orzo absorbs liquid as it sits. Best enjoyed fresh.
Serving Suggestions
This tuscan orzo pairs beautifully with a crisp green salad, crusty bread, or your favorite grain. Add a simple side of roasted vegetables for a complete, satisfying dinner the whole family will enjoy.
Frequently Asked Questions
Is orzo pasta or rice?+
Orzo is a small, rice-shaped pasta. Cooked risotto-style here, it turns creamy and tender.
How do I add protein?+
Grilled chicken, Italian sausage, or white beans all pair beautifully with the Tuscan flavors.
Can I make it ahead?+
It's creamiest fresh, but leftovers reheat well with a splash of broth, since orzo continues to absorb liquid.
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