Did you know you can make orzo pasta as creamy, tasty, and decadent as risotto?
Risotto is a dish worth remembering. This rich Italian favorite is typically made with short-grain white arborio rice, which creates a thick, starchy sauce when slow-simmered with broth and white wine, and it’s traditionally finished off with Parmesan. It takes some time to make, which is why I consider it a treat.
As a creamy, dreamy Italian classic that can conquer even the cheesiest cravings, this orzo risotto recipe is as special as it is versatile. It’s not made with the traditional starchy rice, but rather with tiny orzo pasta. Perfect for both family dinners and fancy weekend dinner parties with friends, this dish pairs well with a cold glass of chardonnay, sparkling grape juice, or fresh apple cider. As summer turns into fall, there’s almost nothing better than an elevated “mac and cheese” to fill your belly and warm your heart.
With fluffy orzo that soaks up all the good flavors of garlic, onion, and Parmesan, all kinds of palates are bound to enjoy it. I’d personally enjoy making this dish for my family, in honor of our Italian heritage. The dynamic combination of ingredients creates a harmonious portrait of savory and pungent flavors that will leave you exclaiming, “Bellissimo!”
Is This Orzo Risotto Healthy?
For a pasta dish masquerading as rice, orzo risotto is actually fairly healthy, despite not being gluten-free. Since orzo is made with semolina flour, it’s higher in protein and fiber than arborio rice, which is traditionally used to make risotto, so orzo can keep us feeling full for longer. The olive oil adds some healthy fats as well. I wouldn’t call this dish low-calorie, but it’s definitely delicious! If you’re limiting your sodium intake, it might be a good idea to use low-sodium vegetable broth and “lite” salt.
This recipe is vegetarian-friendly, and you can make it vegan by replacing the Parmesan cheese with a vegan alternative, such as nutritional yeast.
Delicious Additions To Orzo Risotto
This orzo risotto hits all the same flavor notes as regular risotto made with rice, so you can be just as creative with this dish as you would any risotto dish! For some inspiration, here are a few things I love adding to this recipe.
- Mushrooms: If you’re a mushroom lover, this is the recipe to flex your adoration! Add portobello, shiitake, oyster, porcini, or chanterelle mushrooms to the pan with the onions and drool until it’s ready. Seriously, mushroom orzo risotto is to die for.
- Mixed cheeses: Parmesan is great for this recipe, but adding a touch of Romano for more sharpness, or aged cheddar for a bit more character, will make this pasta really sing.
- Butter: Just a tablespoon of butter added near the end of the cooking time creates a lovely, smooth texture that only butter can give.
- Lemon: A touch of lemon zest brightens this heavier dish and complements the white wine and garlic flavors perfectly.
- Crushed red pepper: Don’t miss the opportunity to give this recipe some heat! A dash of crushed red pepper with the onions at the beginning of this recipe is all you need to spice up the batch.
How Do I Store Leftovers?
Leftovers can be stored in an airtight container in the fridge for up to 4 days. I don’t recommend freezing it, as this could ruin its creamy texture. When reheating from the fridge, you can heat it up in a pan on the stove with a splash of vegetable broth and a drizzle of olive oil. I like to add fresh herbs like parsley and oregano to it as well, to bring it back to life.
Serving Suggestions
Like a fancy Italian restaurant, you can serve this orzo risotto with a side of Garlic Toast. To make it a full meal, add a protein and some veggies to the plate. I recommend topping the risotto with a flavorful protein like Garlic Shrimp, Pan-Fried Breaded Chicken Breast, or even this vegetarian Baked Falafel. As for vegetables, add some simply-seasoned peas to the pasta for a lovely and sweet touch of green, or try this Grilled Broccoli recipe for a smokier flavor!
Ingredients
- 2 tablespoons olive oil
- 1 small yellow onion finely chopped
- 2 cloves garlic minced
- 1 cup orzo pasta
- ½ cup dry white wine
- 2½ cups vegetable broth warmed (divided)
- ½ cup grated Parmesan cheese
- ¼ cup fresh parsley chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add minced garlic and sauté for another minute.
- Add orzo pasta to the skillet and cook, stirring frequently, until lightly toasted, about 2-3 minutes.
- Pour in the white wine and stir until the wine has mostly evaporated. Add ½ cup of warmed vegetable broth and stir until absorbed. Continue adding broth ½ cup at a time, stirring frequently, until the orzo is creamy and al dente, about 15-20 minutes.
- Remove from heat. Stir in grated Parmesan cheese and chopped parsley. Season with salt and black pepper to taste. Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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