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One-Pot Lemon & White Bean Orzo
Theo BrooksRecipehutch Verified AuthorCreamy without cream: orzo, cannellini beans, and spinach simmer together with lemon and Parmesan.
The orzo releases enough starch to make this pot creamy without adding cream. White beans give it substance, spinach brings color, and lemon cuts through the Parmesan for a finish that feels fresh.
Stir often as the pasta cooks, especially near the end. The texture changes quickly from loose to thick; keep a little warm broth nearby and add it until the orzo is soft and spoonable.
Recipehutch house recipe · Not yet kitchen-tested.
About serving adjustments
Recognized ingredient quantities scale to your selection. Package sizes, unrecognized amounts, and instructions stay as written; check any quantities in the steps. Original yield: 4.
Ingredients
Method
- 01
Heat the oil in a wide heavy saucepan over medium heat. Cook the onion for 5 minutes until soft, then add the garlic and stir for 30 seconds.
- 02
Stir in the dry orzo and cook for 1 minute. Add the broth, drained beans, salt, and pepper. Bring to a simmer.
- 03
Cook uncovered at a gentle simmer for 10–12 minutes, stirring frequently and scraping the bottom to prevent sticking, until the orzo is tender and the liquid is mostly absorbed. Add extra broth a splash at a time if the pan dries out before the pasta cooks.
- 04
Fold in the spinach in two batches and stir for about 2 minutes until wilted.
- 05
Take off the heat. Stir in the lemon zest, lemon juice, and Parmesan. Let stand for 2 minutes. The finished orzo should be creamy and spoonable; loosen with a little warm broth if needed.
- 06
Taste and adjust seasoning, then divide into four bowls. Refrigerate leftovers within 2 hours for up to 3–4 days; reheat thoroughly with extra water or broth.
Published on 2026-10-20.