Orzo Risotto with Spring Greens

Orzo Risotto with Spring Greens
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 cups orzo pasta
  • 1 tablespoon extra-virgin olive oil
  • 1/2 onion, finely chopped
  • Salt and pepper
  • 1 pint half-and-half
  • 1 1/2 cups grated parmesan cheese
  • 1 1/2 cups frozen peas
  • 2 cups packed baby spinach
  • 6 scallions, thinly sliced


In a large pot of boiling, salted water, cook the orzo until al dente, 8 to 10 minutes. Drain, reserving 1/2 cup of the pasta cooking water.

Meanwhile, in a large, deep skillet, heat the olive oil over medium heat. Add the onion, season with salt and pepper and cook until just golden, about 5 minutes. Stir in the half-and-half and 3/4 cup parmesan cheese and simmer, whisking often, until just thickened, 2 to 3 minutes.

Stir in the cooked orzo, reserved pasta water and the peas; season with salt and pepper. Cook until warmed through. Remove from the heat and fold in the spinach and scallions. Serve sprinkled with the remaining 3/4 cup parmesan cheese.