Boursin Spinach Artichoke Orzo

QUICK TAKE: Spinach Artichoke Orzo

• What It Is: A rich, creamy, risotto-style orzo dish with spinach, artichoke hearts, and garlic-and-herb Boursin cheese.
• Ingredient Highlights: Orzo pasta, fresh baby spinach, artichoke hearts, Boursin cheese, Parmesan, and a splash of white wine.
• Time to Make: Approximately 35–40 minutes.
• Chef’s Top Tip: Keep the orzo slightly loose and creamy as it cooks, adding more broth as needed. It will keep absorbing liquid and thicken as it sits.
• Why Make THIS Version? Cooking the orzo risotto-style builds flavor and creates a luscious, creamy texture. Boursin cheese adds delicious garlic-and-herb flavor, while spinach and artichokes make it a satisfying meatless main course or elegant side dish.

Why This Orzo Recipe is a Keeper!

This Boursin Spinach Artichoke Orzo combines simple ingredients with a few special touches for a rich, creamy, flavor-packed dish that will become a favorite. Whether served as a satisfying meatless main course or an elegant side dish for everything from Pesto Goat Cheese Chicken to my Sicilian Pork Chops, it’s versatile enough for almost any occasion.

This Boursin Spinach Artichoke Orzo recipe is:

• Easy! Simple ingredients and straightforward steps come together in one skillet for a delicious, elevated dish with minimal fuss and cleanup.
• Rich and creamy! Cooking the orzo risotto-style creates a luxurious texture, enhanced by Boursin cheese, cream, and Parmesan. Shallots, garlic, white wine, and a flavorful broth add depth to every bite.
• One-skillet convenience! Everything comes together in one pan, making preparation and cleanup easier. For more one-pan orzo inspiration, try my Chicken Bacon Orzo recipe and my Mexican Chicken Orzo, two more delicious ways to put this versatile pasta to work!
• Versatile and easy to customize! Serve it as a meatless main course or pair it with chicken, fish, or seafood. Or, add cooked chicken or shrimp for extra protein, and swap the spinach for another tender green like baby kale or Swiss chard.

It’s the kind of recipe you’ll find yourself turning to again and again, whether you’re planning a special dinner or simply looking for something different to add to your weekly menu.

How to Make Spinach Artichoke Orzo:

Recipe Ingredients:

Here’s everything you’ll need to make this spinach artichoke orzo recipe. The exact quantities are on the recipe card below.

Ingredient Notes and Substitutions:

• Orzo: Although it resembles rice, orzo is a small, rice-shaped pasta typically made from semolina wheat. It’s ideal for this recipe because it cooks quickly and releases starch as it simmers in the broth, creating a creamy, risotto-like consistency. Unlike traditional risotto made with Arborio rice, orzo doesn’t require as much attention or stirring, and is less expensive. You can find it in the pasta aisle of most grocery stores, and whole wheat and gluten-free versions are available. For another delicious meatless way to enjoy orzo, try my Parmesan Vegetable Tian, which combines tender pasta with colorful vegetables in a beautiful baked dish.
• Dry White Wine: Adds acidity that balances the richness of the Boursin cheese, cream, and Parmesan. Use a dry white wine such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay you enjoy drinking. NON-ALCOHOLIC SUBSTITUTION: Omit completely and use extra broth, or add 1 to 2 tablespoons lemon juice to the chicken broth for acidity.
• Chicken Broth: Use broth, stock, or substitute vegetable broth for a vegetarian dish.
• Artichoke Hearts: Frozen artichoke hearts are a great choice because they have a clean, natural flavor. Remove any tough leaves or bottoms. Thaw completely and pat dry before adding. Canned or jarred artichoke hearts packed in water also work well; simply drain thoroughly. Avoid marinated artichoke hearts, as their oil, vinegar, and seasonings can alter the flavor of the finished dish.
• Boursin: This soft, creamy French-style cheese is flavored with garlic and herbs, and adds richness that melts beautifully into the warm orzo. Look for the Garlic and Fine Herbs variety in the specialty cheese section of most grocery stores. Shallot and Chive, or Basil and Chive flavors will also work. You can also use Alouette, which is slightly less expensive.
• Spinach: Use baby spinach for the best result. You can use it right out of the package; it wilts quickly and doesn’t require removing tough stems. Frozen chopped spinach also works; thaw completely and squeeze out as much liquid as possible before adding.

Chef Tips and Tricks:

• Using a deep 12-inch skillet or sauté pan gives the orzo room to cook evenly as it absorbs the broth. The amount of broth needed can vary depending on the skillet, heat level, and orzo brand.
• Cooking the spinach separately allows you to drain off excess moisture before adding it to the orzo, preventing the finished dish from becoming watery or taking on a green cast.
• Stir frequently, but not constantly. Stirring helps release the orzo’s starches for a creamy consistency and prevents it from sticking to the bottom of the skillet.
• Don’t overcook the orzo. Cook just until al dente (“Italian for to the tooth“). It will keep absorbing liquid and softening slightly after you turn off the heat.
• Keep the orzo loose and creamy. Add a splash of warm broth just before serving if needed to restore its creamy consistency. Like risotto, this dish is at its best right after cooking, when the orzo is tender and the sauce is silky.