Boursin Spinach Artichoke Orzo

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Creamy, cheesy, and loaded with flavor, this Boursin Spinach Artichoke Orzo combines tender orzo pasta, fresh spinach, artichoke hearts, and rich, garlicky Boursin cheese. The orzo cooks risotto-style, then is enhanced with a touch of cream and freshly grated Parmesan cheese. Best of all, it comes together in one skillet with simple ingredients and minimal cleanup.

Prep Time15

Cook Time30

Total Time45

Course: Pasta, Side Dishes, Vegetarian / Vegan Entrees

Cuisine: French / Italian

Diet: Vegetarian

Servings:

Author: Carol Borchardt

Equipment

Ingredients

3 tablespoons extra-virgin olive oil divided
1 container (5-ounce) baby spinach
Salt and freshly ground black pepper to taste
2 tablespoons unsalted butter
1 large shallot finely chopped
3 cloves garlic minced
1/2 cup dry white wine
2 cups dried orzo pasta
4 cups chicken or vegetable broth or as needed
1 package (5.3-ounce) garlic and fine herb Boursin cheese
1/2 cup heavy cream or half-and-half
1 bag (12-ounce) frozen artichoke hearts thawed and patted dry, halved widthwise -OR- 1 jar (12-ounce) artichoke heart quarters, halved widthwise
3/4 cup freshly grated Parmesan cheese

Instructions

Heat 1 tablespoon of olive oil in a large nonstick or enameled cast-iron skillet over medium-high heat. Add the spinach in batches, tossing with tongs until wilted. Season lightly with salt and black pepper. Transfer to a bowl or plate and drain off any excess liquid.
Add the remaining 2 tablespoons of olive oil and the butter to the skillet. Add the shallot, reduce the heat to medium-low, and cook for 3–4 minutes, or until softened and translucent, without browning.
Add the garlic and cook for 10–15 seconds or until fragrant.
Add the wine, bring to a boil, and cook for 1 minute to reduce slightly.
Stir in the orzo and cook for 1-2 minutes, stirring frequently.
Add 1 cup of the broth and simmer, stirring frequently, until mostly absorbed. Continue adding the broth 1 cup at a time, stirring frequently and letting each addition absorb before adding the next.
Continue cooking for about 10–15 minutes or until the orzo is al dente, adding additional broth or water as needed. The mixture should remain loose and creamy.
Reduce the heat to low. Break the Boursin cheese into pieces and add it along with the cream or half-and-half. Stir gently until the cheese melts and the mixture is smooth and creamy.
Stir in the cooked spinach, artichoke hearts, and 1/2 cup Parmesan cheese. Cook for 1–2 minutes or until the artichokes are heated through, adding a splash of broth if the mixture becomes too thick.
Taste and adjust the seasoning with salt and freshly ground black pepper.
Serve immediately, topped with the remaining 1/4 cup Parmesan cheese.

Notes

SUBSTITUTIONS:

TIPS:

Use a large skillet. A deep 12-inch skillet or sauté pan allows the orzo to cook evenly. Broth needs may vary depending on the pan, heat level, and orzo brand.
Cook the spinach separately. Draining excess moisture prevents watery orzo and keeps the sauce from turning green.
Stir frequently, not constantly. This releases starch for a creamy texture and prevents sticking.
Cook just until al dente. The orzo will continue absorbing liquid and softening after cooking.
Keep it creamy. Add a splash of warm broth if needed. Like risotto, this dish is best served immediately while the sauce is silky and the orzo is tender.

MAKE AHEAD:

This orzo recipe is best served immediately after cooking. Like risotto, orzo continues to absorb liquid as it sits, so it will thicken and lose some of its creamy consistency.
If making ahead, cook the orzo just until al dente, leaving out the Boursin and cream, then refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding chicken or vegetable broth as needed to restore its creamy texture, then add the Boursin and cream.

FREEZER-FRIENDLY:

I don't recommend freezing this dish in its entirety for later serving at a gathering, as the orzo can soften and the creamy sauce may separate when thawed and reheated.
Freeze leftovers in small containers for a quick side dish whenever needed. The texture may change slightly. Add a splash of broth when reheating to help restore the creamy consistency.

Nutrition