One-Pot Creamy White Bean Lemon Orzo

Prep: 10 minutes   Cook: 20 minutes   Total: 30 minutes   Serves: 4 servings

Why you’ll love this recipe

The orzo releases starch directly into the broth, creating a creamy sauce without heavy cream. White beans add protein and fiber, and the lemon is stirred in off the heat so its flavor stays fresh.

Ingredients

• 2 tablespoons olive oil
• 1 large shallot, finely chopped
• 3 garlic cloves, minced
• 1¼ cups dry orzo
• 3 cups low-sodium vegetable broth, plus more as needed
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 3 cups baby spinach
• ⅓ cup finely grated Parmesan cheese
• 1 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon black pepper
• Pinch of red pepper flakes, optional

Instructions

1. Heat the olive oil in a large deep skillet or Dutch oven over medium heat. Cook the shallot for 3 minutes, until softened.
2. Add the garlic and orzo. Cook, stirring, for 1 minute, until the garlic is fragrant and the orzo is lightly toasted.
3. Pour in the broth and add the salt, pepper, and red pepper flakes. Bring to a gentle simmer.
4. Cook uncovered for 10 to 12 minutes, stirring often so the orzo does not stick, until it is just tender. Add a splash more broth if the pan looks dry before the pasta is ready.
5. Stir in the beans and spinach and cook for 2 minutes, until the beans are hot and the spinach wilts.
6. Remove from the heat. Stir in the Parmesan, lemon zest, and lemon juice. Rest for 2 minutes, then loosen with broth and adjust the seasoning before serving.

Success tips and variations

• Stir more frequently during the last few minutes because the sauce thickens quickly.
• The orzo continues absorbing liquid as it sits; keep extra broth nearby to restore its creamy texture.
• For a dairy-free version, omit the Parmesan and finish with nutritional yeast or a spoonful of dairy-free pesto.
• Add frozen peas with the beans or top each bowl with toasted breadcrumbs for crunch.

Storage and reheating

Refrigerate in an airtight container within 2 hours and use within 3 to 4 days. Reheat gently with a splash of broth or water, stirring until creamy and steaming hot.

Food-safety note: Cool leftovers promptly; do not leave cooked pasta and beans at room temperature for more than 2 hours.

Estimated nutrition

Per serving: 430 calories, 18 g protein, 67 g carbohydrate, 11 g fat, 9 g fiber, and 680 mg sodium. Nutrition is an estimate and will vary by brands, substitutions, and serving size.