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Dinner / Greek-inspired

Lemon Spinach Orzo

Orzo cooks in vegetable stock until creamy, then meets spinach, lemon and vegetarian feta. A quick one-pot dinner with a bright finish.

Vegetarian

By Vegetarian Recipes Kitchen · Updated

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Lemon Spinach Orzo, ready to serve
Illustrative food photography. See our editorial policy.
Prep
10 minutes
Cook
20 minutes
Total
30 minutes
Serves
4

Gather your ingredients

Everything you need.

Allergen notes

  • Wheat is commonly present in orzo; check the actual product labels, including any gluten-free replacements.
  • Contains milk. Check dairy and cheese product labels.

Check product labels and any substitutions; packaged ingredients can introduce additional allergens.

Let's cook

Step by delicious step.

Tap a step number to mark it complete as you cook.

  1. Soften onion in oil in a saucepan for 5 minutes. Add garlic for 1 minute and orzo for another minute.

  2. Add stock, salt and pepper. Simmer for 10–12 minutes, stirring often, until orzo is tender; add water if it dries out.

    Lemon Spinach Orzo: Add stock, salt and pepper

  3. Fold in spinach and cook for 2 minutes until wilted.

    Lemon Spinach Orzo: Fold in spinach and cook for 2 minutes until wilted

  4. Remove from the heat, stir in lemon juice and zest, and crumble vegetarian feta over the top.

0 of 4 steps complete

A little kitchen know-how

  • Stir often because orzo can catch on the bottom as the liquid reduces.

Make it yours & keep it well

Use vegan feta or 30 g toasted pumpkin seeds in place of feta.

Storage: Refrigerate promptly for 3 days; add water when reheating.

Estimated nutrition per serving

410 kcal

Approximate figures; brands, portions and substitutions change the result.

Good things to know

How should I store leftovers?

Refrigerate promptly for 3 days; add water when reheating.

How can I make this vegan?

Use vegan feta or 30 g toasted pumpkin seeds in place of feta.

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