Creamy Chorizo and Spinach Orzo

5 from 1 vote

This creamy chorizo and spinach orzo recipe is a pasta dish with all the texture and flavour of risotto but on the table in under 15 minutes.

Prep Time5

Cook Time15

Total Time20

Course: Dinner

Cuisine: Italian

Keyword: orzo recipe

Servings: people

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.

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.
To make your life easier, grab ready-cubed Spanish chorizo if you an find it! If not, it's pretty easy to dice it yourself.
Any dry white wine will work for deglazing the pan. I actually like to keep dry Vermouth around for this purpose.
If you don't want to cook with wine, you can use 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. If using a less leafy vegetable, you will need to add some cooking time. Spinach will take no longer than 2 minutes, while broccoli will take around 5 minutes.