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 dish is so creamy and comforting just like 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.
Why we love this orzo risotto...
First off, it's so 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.
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.
Tomato & Mascarpone Orzotto 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: 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 one pot orzo with tomato & mascarpone
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 tender.
Finish: Add the mascarpone and parmesan and stir through then serve.
Equipment you need to make this recipe...
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
Orzo Risotto with Tomato & Mascarpone
- 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
- 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.
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