This post contains affiliate links. When you purchase through our links, we may earn a commission.
So, you’re craving the glistening grains of a gooey risotto but don’t want to slave for hours over the stove? Open your doors to orzotto! Creamy chorizo and spinach orzo is a risotto-style pasta dish with all the texture and flavour of risotto but on the table in under 15 minutes. If you’re new to cooking with orzo, this is the recipe to start with.
Orzo can be served hot and creamy, as in this recipe or this vegetarian creamy orzo pasta with butternut squash, or cool and al dente in this Greek orzo salad with grilled zucchini. How do you prefer yours?
Creamy orzo recipe
This is an affiliate link.Orzo is having a bit of a moment, and I can see why: it has a rapid cook time and feels like a break from standard pasta. Plus, my family can’t get enough of it! So, I’m constantly having to come up with new recipes. This one is the quickest and easiest by far.
Orzo is 100% pasta, even though the small grains do look a lot like rice. It has a high starch content which makes it perfect for making a faux-risotto.
This orzotto is flavoured with garlic and smoky chorizo and cooked in heavy cream (double cream UK) with a generous handful of parmesan to create a lava-like consistency.
Unlike risotto, there’s no need to slowly add stock and stir, stir, stir for up to 30 minutes. In this recipe, after deglazing the pan with either white wine or stock, all the stock and cream can go in at the same time. Stir so the orzo grains don’t stick and let it simmer for 8 minutes.
To finish, throw in some spinach leaves and allow them to wilt. Done!
And if you love this dish, you need to give my Creamy Orzo Pasta Primavera! It uses a similar approach to making orzo, but with a fresh twist. Or stick with orzo and make Italian Sausage and Kale Orzo.
Reader Tip…
Laura commented that she had success using cooked Mexican chorizo in place of the Spanish chorizo I recommend. She also used half-and-half instead of heavy cream. Thank you Laura!
Important tips and notes
- You’ll notice that this orzo recipe seems very similar in method to risotto recipes. So similar it has been dubbed ‘orzotto’! Cute, right?!
- There is more than one type of chorizo out there, fyi. This recipe calls for the Spanish variety. Spanish chorizo has been cured and is a hard sausage shape. Not to be confused with Mexican chorizo, which is raw.
- You can buy Spanish chorizo ready-cubed, or as a whole sausage and dice it yourself.
- Any dry white wine will do for deglazing the pan. Or if you have some, dry Vermouth.
- If you prefer not to cook with wine, use 125ml / ½ cup of chicken stock instead.
- I’ve used spinach in my recipe as it is so quick to cook. But really you can use whatever you have that needs using up. Kale, green peas or beans, and broccoli are all excellent substitutes.
- Make sure you allow enough cooking time if you opt for a less leafy vegetable. Spinach takes no more than 2 minutes, whereas broccoli will take around 5.
Serving suggestions
Chorizo and orzo are a versatile combo. This creamy dish is fortifying as a main, although I eat mine with a green salad to offset the richness a tad.
For a meal with extra protein, I’d serve chicken breasts. Either coated in this 4-ingredient chicken marinade– the lemon juice cuts through the cream and the paprika enhances the smoky chorizo flavour of the pasta. Or classic chicken parmesan for a super Italian experience.
Simply flavoured pork chops, or even a baked cod loin will hold their own against the bold orzotto flavours. To make a meal of it, stylish sides that compliment are warm zucchini salad with balsamic vinaigrette or pan-fried zucchini with basil and pecorino.
Storage and leftovers
Creamy orzo is definitely best served piping hot and oozy. If you have any leftovers, store them in an This is an affiliate link.airtight container and in the fridge for 2-3 days.
If given a bit of time, the consistency will thicken and the pasta can get a little sticky. To reheat, add a splash of boiling water and cook on the stove.
Other creamy recipes to try
- One Pan Lemon Chicken Orzo
- Tomato Cream Cheese Pasta with Chicken and Pancetta
- One Pan Greek Chicken and Orzo
- Baked Penne alla Vodka with Meatballs
Creamy Chorizo and Spinach Orzo
Equipment
- This is an affiliate link.Cast iron skillet
- This is an affiliate link.Fine grater
Ingredients
- 75g / 1/2 cup cured chorizo, cubed
- 2 cloves garlic
- 200g / 1 cup This is an affiliate link.orzo
- 125ml / 1/2 cup dry white wine
- 500ml / 2 cups This is an affiliate link.chicken stock
- 250ml / 1 cup double / heavy cream
- 50g / 1/2 cup This is an affiliate link.Parmesan cheese
- 100g / 3½ oz fresh spinach
- salt to taste
Instructions
- In a large pan cook the diced chorizo over medium heat until the fat is rendered and the chorizo resembles bacon bits, add the minced garlic and cook for 30 seconds while stirring.
- Add the orzo and stir until it’s coated in the fat from chorizo, then deglaze with the white wine and simmer over low heat for a minute or so or until the wine is reduced. Now add the chicken stock and double cream with a pinch of salt, stir well making sure no grains of orzo are sticking to the bottom of the pan, bring to a simmer and cook 8 minutes, then add spinach and cook for 2 minutes longer, stir in Parmesan cheese and take off the heat. Salt to taste.
Notes
- This recipe calls for Spanish chorizo, which has been cured and is in a hard sausage shape. It is not the same as Mexican chorizo, which is raw.
- Dry vermouth or any dry white wine will work for deglazing the pan.
- If you don’t want to cook with wine, you can use 125ml / 1/2 cup of chicken stock instead.
- I’ve chosen spinach for this recipe because it is so easy to cook. Kale, green peas, green beans or broccoli will all work as well. Add some cooking time if using a less leafy vegetable. Spinach will take no longer than 2 minutes, while broccoli will take around 5 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
So good! I added basil.
This was soo good. I’m in the U.S. and used cooked Mexican chorizo, but it worked. Note for American readers: you can sub 1/2 and 1/2 for the heavy cream here and get the same result. I had to simmer mine a few minutes longer. Served with garlic bread.
Really tasty and easy to cook . I do like orzo
Could I add raw shrimp somewhere to have a double protein source?
You definitely can, Rebecca. Simply add the shrimp in the last 5 minutes of cooking. Alternatively, you can start by searing the shrimp in hot oil for extra flavour, remove from the pan, then continue with the recipe. At the end top with the cooked shrimp.