In today’s busy world, quick and easy meals have become the hero of weeknight dinners. This one-pot beef orzo ticks all the boxes: minimal prep, easy cleanup, and a deliciously satisfying result. The versatility of this dish also makes it a great option for meal planning – you can store leftovers in the fridge for up to 3 days, and it reheats beautifully for a fast, tasty lunch.
Why You’ll Love This Recipe
This one-pot wonder is perfect for busy weeknights when you want something filling without spending hours in the kitchen. It’s a family-friendly meal that packs a punch with flavor yet is simple enough for even novice cooks to master. Not only is the creamy texture irresistible, but the orzo pasta absorbs all the beefy goodness, making each bite burst with flavor. If you’re a fan of quick, comforting meals, this dish will easily become one of your go-to recipes.
- Don’t Overcook the Orzo: Orzo cooks quickly, so keep an eye on it to avoid mushiness.
- Customize the Add-Ins: Feel free to get creative! Add mushrooms, bell peppers, or even swap the ground beef for ground turkey or sausage for a different flavor twist.
- Make it Lighter: You can substitute half-and-half or a light cream alternative to cut down on the richness while still achieving a creamy texture.
Creamy One-Pot Beef Orzo
Course: DinnerDifficulty: Easy4
servings10
minutes25
minutesIngredients
500g ground beef
1 small onion, finely chopped
3 garlic cloves, finely chopped
1 tsp paprika
1 tsp dried oregano
salt and pepper
1 1/2 cups orzo pasta or risoni
3 cups beef broth
1/2 cup heavy cream
1/2 cup parmesan cheese
1 cup spinach leaves
1-2 tbsp olive oil
Directions
- In a large pot or deep skillet, heat the olive oil over medium heat. Add the ground beef, season with salt and pepper, and cook until browned. Break up the meat as it cooks, ensuring it’s fully crumbled.
- Once the beef is browned, add the chopped onion and garlic. Sauté for about 3-4 minutes until the onion softens and becomes translucent.
- Stir in the paprika and oregano, cooking for another minute to release the flavors. Add the orzo and mix well so that the pasta absorbs the flavors from the beef and spices.
- Pour in the beef broth, bring to a simmer, and lower the heat. Cook for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
- Stir in the heavy cream and Parmesan cheese, letting the mixture become creamy and thick. If you prefer a richer sauce, you can add more cream or broth to adjust the consistency.
- Add in the spinach, stir it in during the last minute of cooking, allowing it to wilt.
- Taste and adjust seasoning as needed. Serve hot, garnished with extra Parmesan or fresh herbs if desired.
