One-Pot Creamy Orzo with White Beans and Kale

One-Pot Creamy Orzo with White Beans and Kale

Enjoy a comforting and wholesome one-pot meal featuring creamy orzo, hearty white beans, and tender kale, brought together with fragrant herbs, Parmesan cheese, and a bright hint of lemon.

Ingredients (Serves 4–6)

  • For the Orzo Dish:

    • 1 tablespoon extra virgin olive oil
    • 1 shallot, chopped (about ¼ cup)
    • 5 cloves garlic, thinly sliced
    • ¼ teaspoon red pepper flakes (adjust to taste)
    • 2 tablespoons salted butter
    • 2 cups dry orzo pasta (about 12 ounces)
    • 32 ounces (4 cups) low-sodium vegetable broth
    • 1 can (15–16 ounces) white beans, drained and rinsed
    • ½ teaspoon kosher salt (adjust as needed)
    • ½ teaspoon freshly ground black pepper (adjust as needed)
    • ½ bunch kale, finely shredded (about 2 cups packed)
    • ½ cup basil pesto (store-bought or homemade)
    • ½ cup whole milk (or canned full-fat coconut milk)
    • 1 cup grated Parmesan cheese
    • Zest and juice of 1 lemon

  • Optional Garnishes:

    • Additional grated Parmesan cheese
    • Fresh dill, parsley, or basil
    • Extra black pepper

Directions

  1. Sauté Aromatics and Toast Orzo:

    • In a large Dutch oven or heavy-bottomed pot, heat the 1 tablespoon olive oil over medium-high heat.
    • Add the chopped shallot, sliced garlic, and red pepper flakes. Cook until fragrant, about 5 minutes.
    • Drop in the 2 tablespoons salted butter, allowing it to melt. Stir in the 2 cups orzo, toasting the pasta for 1–3 minutes until it turns golden.

  2. Add Broth and Simmer:

    • Pour in the 4 cups vegetable broth. Increase the heat to bring the mixture to a boil.
    • Season with ½ teaspoon salt and ½ teaspoon pepper.
    • Stir in the white beans and shredded kale. (For added flavor, you can drop in a leftover Parmesan rind, if available.)
    • Reduce the heat to a gentle simmer. Cook for 8–10 minutes, stirring often, until the orzo is al dente and the mixture becomes creamy. Add more broth or water if needed to maintain a risotto-like consistency.

  3. Finish with Pesto, Milk, and Lemon:

    • Stir in the ½ cup basil pesto, ½ cup milk (or coconut milk), 1 cup grated Parmesan, and the zest and juice of 1 lemon.
    • Cook for another 1–2 minutes to warm through and meld the flavors.

  4. Serve:

    • Ladle the creamy orzo into bowls. Top with any optional garnishes such as extra grated Parmesan, fresh herbs (dill, parsley, or basil), and a few cracks of black pepper.
    • Serve immediately and enjoy!

Serving Suggestions and Tips

  • Serving Size: This recipe comfortably serves 4–6 as a main course.
  • Flavor Boost: For extra depth, add a splash of white wine to the pot along with the broth.
  • Herb Swaps: If you don’t have kale, substitute spinach or Swiss chard; add them at the end of cooking to prevent overcooking.
  • Creamy Consistency: If the orzo thickens too much, stir in a bit more broth or water to loosen it up.
  • Make It Vegetarian/Vegan: Use vegetable broth and omit the Parmesan or substitute it with a plant-based cheese alternative. Opt for full-fat coconut milk for extra creaminess.
  • Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water to revive the creamy texture.

Enjoy this easy, warming meal that comes together in one pot for minimal cleanup and maximum flavor!

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