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Creamy Pesto Orzotto Recipe

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★★★★★

4.8 from 70 reviews

This creamy pesto orzotto is a comforting, flavorful dish made with tender orzo pasta cooked to perfection in a buttery, garlicky broth with Parmesan and spinach. Finished with fresh pesto and topped with extra cheese and basil, this recipe offers an indulgent yet easy-to-make meal that combines the creaminess of risotto with the quick cooking time of orzo.

Ingredients

Scale

Base Ingredients

  • 4 tbsp. unsalted butter
  • 4 garlic cloves, finely chopped
  • 1 1/2 cups dried orzo
  • 1/3 cup white wine
  • 1 Parmigiano-Reggiano rind (optional)
  • 3 cups water
  • 1/2 tsp crushed red pepper flakes
  • Kosher salt, to taste

Cheese & Greens

  • 2 oz. Parmigiano-Reggiano, finely grated (about 1 cup), plus more for topping
  • 3 oz. baby spinach (about 3 cups)

Finishing Touches

  • 3/4 cup store-bought or homemade pesto
  • Fresh basil leaves, for serving (optional)

Instructions

  1. Sauté Aromatics and Toast Orzo: In a large skillet over medium heat, melt the butter. Add the finely chopped garlic and sauté, stirring frequently, until fragrant, about 1 minute. Then add the dried orzo and continue to cook, stirring often, until the orzo is lightly browned and toasty, about 1 to 2 minutes.
  2. Deglaze with Wine: Pour in the white wine and stir continuously until the liquid is almost completely absorbed by the orzo, about 1 minute. This step adds depth and a subtle acidity to the dish.
  3. Add Broth and Simmer: Stir in the Parmigiano-Reggiano rind (if using), water, crushed red pepper flakes, and season with 1 teaspoon kosher salt. Bring the mixture to a simmer over medium-high heat, then reduce the heat to medium-low and cover the pan. Let it simmer gently until the orzo is tender but still has a slight bite, approximately 10 to 12 minutes.
  4. Incorporate Cheese and Spinach: Remove the lid and carefully take out the Parmesan rind. Stir the orzotto to combine, then add the grated Parmigiano-Reggiano cheese and stir well until melted and the mixture becomes creamy. Add the baby spinach and stir until wilted, about 1 to 2 minutes.
  5. Finish with Pesto: Remove the skillet from heat and fold in the pesto thoroughly to infuse the dish with its vibrant herby flavor. Taste and adjust seasoning with additional salt if necessary.
  6. Serve and Garnish: Spoon the creamy pesto orzotto onto plates or bowls. Top with extra Parmesan cheese and fresh basil leaves if desired, serving immediately for the best flavor and texture.

Notes

  • Using a Parmigiano-Reggiano rind adds an extra depth of savory umami to the dish but is optional if unavailable.
  • White wine can be substituted with additional water or vegetable broth for a non-alcoholic version.
  • Pesto can be homemade or store-bought; fresh homemade pesto will provide the most vibrant flavor.
  • Be careful not to overcook the orzo; it should be tender but still hold its shape to maintain the creamy texture.
  • For a vegan variation, substitute butter with olive oil, use nutritional yeast instead of Parmesan, and prepare pesto without cheese.

Keywords: pesto orzotto, creamy orzo, Italian pasta, spinach orzotto, easy stovetop risotto, quick orzotto recipe, comfort food pasta

Find it online: https://flavorsbymaya.com/creamy-pesto-orzotto-recipe/