One Pan Sun-Dried Tomato and Boursin Cheese Orzo

One pan boursin sundried tomato orzo plated in a bowl.

4.72 from 39 votes

One Pan Sun-Dried Tomato and Boursin Cheese Orzo

This One Pan Sun-Dried Tomato and Boursin Cheese Orzo is creamy, flavorful, and made entirely in one pan. Garlic & Herb Boursin melts into toasted orzo with sun-dried tomatoes, spinach, and lemon for an easy weeknight dinner.

Prep Time15

Cook Time25

Total Time40

Course: Main Course

Cuisine: Italian

Keyword: One Pot, Orzo, Pasta, Spinach, Sun-Dried Tomato

Servings:

Author: Carolyn Stilwell

Ingredients

1 tablespoon Oil from Sun-Dried Tomato Jar or olive oil
1 Shallot minced
4 cloves Garlic minced
1½ cups Orzo Pasta uncooked
4 ounces Oil-Packed Sun-Dried Tomatoes chopped if whole (about half the jar)
3 cups Chicken Broth plus more as needed
½ teaspoon Red Pepper Flakes
Kosher Salt & Black Pepper to taste
2 tablespoons Lemon Juice
3 ounces Baby Spinach
2.6 ounces Garlic & Herb Boursin Cheese cut into pieces (half the package)
¼ cup Parmesan Cheese freshly grated
¼ cup Fresh Parsley chopped

US Customary - Metric

Instructions

Cook the aromatics: Heat the oil from the sun-dried tomato jar in a large sauté pan over medium heat. Add the shallot and cook until softened, about 2 minutes. Stir in the garlic and cook for 1 minute, until fragrant.
Toast the orzo: Stir in the uncooked orzo and cook for 1–2 minutes, stirring often, until lightly toasted.
Simmer: Add the sun-dried tomatoes, chicken broth, red pepper flakes, salt, and black pepper. Bring to a boil, then reduce the heat to medium-low. Simmer for 10–15 minutes, stirring occasionally, until the orzo is tender and most of the liquid has been absorbed. If needed, add more broth or water until the orzo is tender.
Finish the orzo: Reduce the heat to low. Stir in the juice of half a lemon, spinach, and Boursin cheese until the spinach is wilted and the cheese has completely melted into a creamy sauce.
Garnish and serve: Taste and season with additional salt, black pepper, and more lemon juice if desired. Serve with freshly grated Parmesan and chopped parsley.

Video

Notes

Oil-packed sun-dried tomatoes: I recommend using oil-packed sun-dried tomatoes for the best flavor. If using julienned sun-dried tomatoes, they can go straight into the pan. If using whole sun-dried tomatoes, give them a rough chop first. Olive oil works if you don't have the oil from the jar.
Vegetarian option: Substitute vegetable broth for the chicken broth to make this recipe vegetarian.
Adjust the consistency: Add more chicken broth or water as needed if the orzo absorbs the liquid before it's fully tender. The finished orzo should be creamy, not dry.
Boursin cheese: Garlic & Herb is my favorite, but Shallot & Chive or another Boursin flavor would also be delicious.

Nutrition