Boursin Orzo with Spinach (Printable Version)
Creamy orzo, Boursin cheese, and spinach create a satisfying vegetarian dish with rich flavors and tender texture.
# What You’ll Need:
→ Pasta
01 - 10.5 oz orzo pasta
→ Dairy
02 - 5.3 oz Boursin garlic & herb cheese
03 - 1/4 cup heavy cream
04 - 2 tbsp unsalted butter
05 - 1/4 cup grated Parmesan cheese (optional)
→ Vegetables
06 - 4 cups fresh baby spinach
07 - 2 cloves garlic, minced
08 - 1 small shallot, finely chopped
→ Seasonings
09 - 1/2 tsp salt, plus more to taste
10 - 1/4 tsp freshly ground black pepper
11 - Pinch of nutmeg (optional)
→ Liquids
12 - 2 cups low-sodium vegetable broth
13 - 1 cup water
# Step-by-Step Guide:
01 - Melt butter in a large saucepan over medium heat. Add chopped shallot and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
02 - Stir in orzo pasta and toast for 1 to 2 minutes, stirring frequently, until lightly golden.
03 - Pour in vegetable broth and water. Add salt and pepper. Bring to a simmer and cook, stirring occasionally, for 8 to 10 minutes until orzo is just tender and most liquid is absorbed.
04 - Reduce heat to low. Stir in Boursin cheese and heavy cream until completely melted and creamy.
05 - Fold in baby spinach and cook for 2 to 3 minutes, until wilted.
06 - Remove saucepan from heat. Stir in grated Parmesan cheese, if using, and a pinch of nutmeg. Taste and adjust seasoning as needed.
07 - Serve hot, garnished with additional Parmesan and freshly ground black pepper, if desired.
# Additional Tips::
01 -
- Ready in under thirty minutes so perfect for busy nights
- Requires only one pan for easy cleanup
- Full of creamy tangy flavor thanks to Boursin cheese
- Simple vegetarian main that still feels special and filling
02 -
- High in calcium and protein for a vegetarian dish
- Makes fantastic leftovers reheats easily for lunch
03 -
- Toasting the orzo is essential for bringing out a nutty background flavor
- Grate fresh Parmesan yourself for smoother melting and richer finish
- Taste and adjust seasoning at the end as Boursin and broth can vary in saltiness