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.
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
Nutrition information is an estimate and will vary depending on the exact ingredients used.