One-Pot Tomato Orzo Recipe

Introduction

This one-pot tomato orzo is a simple, comforting dish perfect for busy weeknights. With fresh tomatoes, aromatic garlic, and tender orzo cooked together, it delivers rich flavor with minimal effort.

Ingredients

• 1 tbsp olive or rapeseed oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely grated
• 1 chilli, deseeded and finely chopped
• 600g tomatoes, chopped
• 400g orzo
• 800ml vegetable stock
• Handful of parsley, roughly chopped
• Grated parmesan or vegetarian alternative, to serve (optional)

Instructions

1. Step 1: Heat the oil in a large saucepan or frying pan over medium heat. Add the chopped onion and fry for 4-6 minutes, until softened but not golden.
2. Step 2: Add the grated garlic and chopped chilli to the pan, cooking for one more minute to soften and release their flavors.
3. Step 3: Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down and create a sauce.
4. Step 4: Add the orzo to the pan and pour in the vegetable stock. Cook for 8-10 minutes, stirring occasionally, until the liquid reduces and the orzo becomes tender. If it begins to dry out before the orzo is cooked, add a few tablespoons of water.
5. Step 5: Scatter three-quarters of the chopped parsley into the pan and stir it through. Serve the orzo topped with the remaining parsley and a grating of parmesan or a vegetarian alternative, if desired.

Tips & Variations

• For a creamier texture, stir in a spoonful of cream or a dollop of mascarpone cheese just before serving.
• Add cooked chicken or sautéed mushrooms for extra protein and depth.
• If you prefer less heat, omit the chilli or substitute with a small pinch of smoked paprika for flavor without spice.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat with a splash of water or stock to loosen the orzo, as it thickens when chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of pasta instead of orzo?

Yes, small pasta shapes like acini di pepe or small shell pasta can work well. Just adjust cooking times accordingly, as larger pasta will take longer to cook.

Is this recipe suitable for vegans?

The main recipe is vegan if you skip the parmesan or choose a plant-based cheese alternative.

One-Pot Tomato Orzo Recipe

---

★★★★★

4.6 from 654 reviews

• Author: Sophie
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A comforting and easy one-pot dish perfect for a quick weeknight meal, featuring tender orzo pasta cooked in a rich tomato sauce infused with garlic, chilli, and fresh parsley. Topped with optional grated parmesan or a vegetarian alternative for added flavor.

---

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tbsp olive or rapeseed oil
• 1 red onion, finely chopped
• 2 garlic cloves, finely grated
• 1 chilli, deseeded and finely chopped
• 600g tomatoes, chopped
• 400g orzo
• 800ml vegetable stock
• Handful of parsley, roughly chopped
• Grated parmesan or vegetarian alternative, to serve (optional)

---

Instructions

1. Heat the oil: Warm the olive or rapeseed oil in a large saucepan or frying pan over medium heat.
2. Sauté the onion: Add the finely chopped red onion and cook for 4-6 minutes until softened but not browned, stirring occasionally to prevent burning.
3. Add garlic and chilli: Stir in the finely grated garlic and chopped chilli, cooking for an additional 1 minute to release their flavors and soften them.
4. Cook tomatoes: Add the chopped tomatoes to the pan and cook for 5 minutes until they start to break down, creating a fresh sauce base.
5. Add orzo: Stir in the dry orzo pasta, mixing it thoroughly with the tomato mixture.
6. Pour in vegetable stock: Pour 800ml of vegetable stock over the orzo and tomato mixture, stirring to combine everything evenly.
7. Simmer and cook orzo: Allow the mixture to cook over medium heat for 8-10 minutes, stirring occasionally, until the liquid reduces and the orzo becomes tender. Add a few tablespoons of water if the pan gets too dry before the pasta is cooked.
8. Add parsley: Stir in three-quarters of the chopped parsley to infuse fresh herb flavor throughout the dish.
9. Serve: Dish the orzo into bowls and sprinkle the remaining parsley over the top. Add a grating of parmesan or vegetarian alternative if desired to finish.

Notes

• Use either olive oil or rapeseed oil as both provide a mild flavor suitable for cooking the aromatics.
• Deseeding the chilli reduces its heat, but you can leave seeds in if you prefer a spicier dish.
• If you want a vegan version, omit the parmesan or use a vegan cheese alternative.
• Stirring occasionally during cooking prevents the orzo from sticking and helps even cooking.
• You can add a splash of water if the dish begins to dry out before the orzo is fully cooked.
• Leftovers can be refrigerated and reheated gently with a splash of water or stock to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: one-pot, tomato orzo, easy dinner, vegetarian, quick meal, pasta recipe