This creamy one pot orzo risotto is made with tomatoes and mascarpone which makes it such an indulgent and tasty main meal. Serve topped with a sprinkling of parmesan for an easy weeknight dinner.
Orzo risotto is a thing and it's so much better than normal risotto.
Yeah, I said it. I really do think pretty much everything can be improved by using pasta. This orzo risotto recipe is so creamy and comforting just like a traditional risotto but it's quicker and easier thanks to the quick cooking pasta which I love.
I also took a short cut to extra creaminess by adding mascarpone to the dish just before serving. This helped to make the whole thing feel super indulgent and tasty. I cannot get enough.
In terms of other flavours I kept it pretty simple with some parsley and basil, chopped tomatoes and of course plenty of onion and garlic. You could, of course, add extra veggies or protein if you like.
If you love orzo with a creamy sauce like this you should make sure to try out my creamy chicken orzo one pot too!
Why we love this orzo risotto...
First off, it's so quick and easy to make with just a few quick steps until the pasta is tender and the dish is ready to eat.
It's also so quick and comes together much more quickly than a normal risotto because the orzo cooks in half the time.
This is also a lovely vegetarian main option which would be perfect for feeding a crowd if you've got veggie guests coming over but it's still guaranteed to please meat eaters. Alternatively, you could serve it as a side dish to steak or chicken.
You can easily add meat or vegetables to this base recipe and really make it your own. Stir through cooked chicken before serving or try stirring through a few handfuls of spinach.
Ingredients
Onion and Garlic
Vegetable Stock: You can use store bought or homemade, whatever you have on hand.
Chopped Tomatoes: Go for your favourite brand.
Mascarpone: This adds such an amazing creaminess to the orzo.
Orzo Pasta: This quick cooking pasta is key to making this dish so simple.
Parsley and Basil: These fresh herbs add so much flavour to the finished dish!
How to make it
Start the risotto: Heat the oil over a medium heat and fry the onion and garlic until softened then season well.
Cook the pasta: Add the stocks and tomatoes to the pot and bring to a simmer then add the orzo and parsley and cook until the orzo is al dente.
Finish: Reduce the heat and add the mascarpone and grated parmesan cheese and stir through then serve.
Variations
Add some veggies for some added flavour and texture. Frozen peas stirred through a couple of minutes before serving would be delicious or try fried sliced mushrooms.
A traditional rice risotto often includes white wine and I think it would be a great addition here! Just add a splash before adding the stock and allow to bubble for a couple of minutes so that the alcohol can cook off.
Try different herbs like thyme or oregano for a different flavour profile.
Serve with a drizzle of chilli oil for a little spicy kick.
FAQs
Risotto is normally made with risotto rice (technically known as arborio rice) where as orzo is not a rice but a type of pasta.
You can freeze this recipe. Store in an airtight container and keep in the freezer for up to 3 months. When reheating, keep in mind that the orzo may disintegrate slightly and the texture of the risotto might become a little looser.
Want more? Try these other pasta recipes!
- Pesto Pasta Bake with Giant Shells
- Pork Pasta with Dried Mushrooms & Spinach
- Smoked Salmon Pasta with Asparagus
- Vodka Pasta Sauce with Sun Dried Tomato
- Butternut Squash Pasta Sauce
- Mushroom Stroganoff with Rosemary
- Vegetarian Baked Ziti
Recipe
Orzo Risotto with Tomato & Mascarpone
Ingredients
- 1 tablespoon Olive Oil
- 1 Onion chopped
- 4 cloves Garlic crushed
- 1 litre Vegetable Stock
- 1 400g tin Chopped Tomatoes
- 250 g Mascarpone
- 500 g Orzo
- 1 tablespoon Parsley chopped
- 30 g Parmesan grated
- Salt and Pepper
Instructions
- Heat the oil in a pot over a medium heat and add the onion. Cook for 5 minutes then add the garlic and cook for another couple of minutes. Add a big pinch of salt and pepper.
- Pour in the stock and chopped tomatoes and bring to a simmer. Add the orzo and parsley and simmer for about 20 minutes until the orzo is tender and most of the liquid has been absorbed.
- Stir through the mascarpone and parmesan and serve.
Notes
Like the look of this recipe? Make sure you pin it for later!
Caroline says
I love how creamy this becomes with the mascarpone in there, but also with that great tomato flavor - it looks so comforting and tasty!
Krissy Allori says
This looks amazing. So creamy. I am going to be trying it out very soon for sure.
Jayne says
I love making risotto and the flavors in this recipes are amazing.
Mirlene says
This risotto looks absolutely fantastic - way better than most of the recipes I have stumbled upon recently. I definitely need to fix it some time soon!
Marie-Charlotte Chatelain says
The creaminess of this ! OUT OF CONTROL! I would love this - no meat needed for me, it looks just perfect as is! Love the pics too.
Kiki Johnson says
OMG Orzo Risotto- or shall we say Orzotto? Such a creative idea for a vegetarian main!