Orzo Risotto
I will never forget the one Christmas that I made risotto for my extended family, and pregnant as I was, it was basically like running a marathon. And while I love the flavor and texture of classic rice-based risotto made with traditional arborio rice, I also love the ease of making it with orzo pasta, which is rice-shaped pasta, instead. This dinner recipe comes together in under 30 minutes and is creamy and tender. It’s also really versatile in that you can make it vegetarian or not, with added veggies or not. We often have it plain or with frozen peas stirred in. The lemon flavor is bright, but not overpowering, and it’s really just a great staple one-pot dish to have in your back pocket for easy family dinners. I love to make this with my One-Pot Vegetable Broth, which has veggies blended right in.
Ingredients You Need
Here’s a look at what you need to have on hand to make this orzo recipe so you can pull them out of the pantry and fridge, or add them to your grocery list. Sign up for our email updates to get tips and ideas sent to your inbox.
Olive oil: I like to start this dish with a base of olive oil, which adds nice flavor to the onion and helps the mixture to not stick to the pan. Yellow onion: I like to mince yellow onion to add flavor to this dish. Any color of onion would work and you can use shallots instead if you prefer. Reduced-sodium chicken broth: This liquid adds flavor and allows the orzo to cook quickly in the pan. You don’t have to warm it like you do in traditional risottos and you can use vegetable broth if you prefer. Orzo pasta: This rice-shaped pasta cooks quickly and is widely available. It’s a nice size that’s easy for little kids to eat. Grated Parmesan cheese: You can use freshly grated Parmesan cheese or buy it pre-grated from the store. I find that grated Parmesan has more flavor than shredded. Pecorino Romano can also be used if that’s less expensive. Heavy cream (or half and half): This adds richness and creaminess to the orzo risotto. Unsalted butter: I add butter towards the end of cooking to enhance the flavor and richness. Frozen peas (optional): You can stir in frozen peas right at the end of cooking—they thaw and warm through almost instantly, to add a veggie and plant-based protein to this. Juice and zest from ½ lemon: This is optional but recommended for a hit of bright flavor. You could also add a little minced fresh parsley for more freshness, too.
Step-by-Step Instructions
Here’s a look at the basic process involved in making this orzo risotto recipe so you know what to expect. Scroll down to the end of the post for the full information and timing. If you want to be sure that the onion blends into the pasta, you can grate it on a box grater or grind it in the food processor.
How to Store
Store leftovers of this pasta recipe in an airtight container for up to 5 days. To reheat, sprinkle with water to add moisture and help loosen the pasta as it warms. Cover with a damp paper towel or wax paper. Warm in 30 second increments, stirring in between, until heated through. You could even pack leftover in a thermos for a kids lunch.
More Orzo Recipes to Try
Orzo Soup Orzo Pasta Salad Orzotto with Peas
Best Tips for Success
Add peas, spinach, asparagus, or another favorite veggie to the mix. Season to taste with salt and pepper as you like. Add minced garlic cloves to the pan with the onion for more flavor. Adults may enjoy this topped with crushed red pepper or cracked black pepper. Substitute vegetable broth for the chicken broth to make this vegetarian. Serve as a vegetarian main dish or as a side dish to go with Yogurt Chicken, Baked Tofu, or a big Caesar Salad. Use gluten-free orzo if needed and additional broth in place of the cream to make this dairy-free. Many people like nutritional yeast as a nondairy alternative to Parmesan cheese.
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