Name: One-Pot Tomato Orzo Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mediterranean
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)

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Introduction

This one-pot tomato orzo is a simple, flavorful dish perfect for a quick weeknight meal. With a blend of fresh tomatoes, garlic, and chilli, it’s both comforting and vibrant. Ready in under 30 minutes, it’s an easy way to enjoy a satisfying, wholesome dinner.

The image shows a light blue covered cooking pot opened to reveal a dish of cooked orzo pasta mixed with tomato pieces and chopped green herbs, all coated in a light reddish-orange sauce. The orzo grains are small, oval, and slightly glossy, with the tomatoes adding patches of bright red and the herbs scattered evenly, creating a fresh green contrast. A wooden spoon rests inside the pot, stirring the pasta from the right side, showing the texture of the orzo and sauce clearly. The pot sits on a white marbled surface, adding a clean and bright background to the scene. Photo taken with an iphone --ar 4:5 --v 7

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

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.
Step 2: Add the grated garlic and chopped chilli to the pan and cook for another minute to release their flavors.
Step 3: Stir in the chopped tomatoes and cook for 5 minutes, allowing them to break down and create a sauce.
Step 4: Mix in the orzo, then pour in the vegetable stock. Cook for 8-10 minutes, stirring occasionally, until the liquid reduces and the orzo is tender. Add a few tablespoons of water if the mixture starts to dry out before the orzo is cooked.
Step 5: Stir three-quarters of the parsley through the orzo. Serve in bowls topped with the remaining parsley and a grating of parmesan or a vegetarian alternative if desired.

Tips & Variations

For extra flavor, try adding a splash of white wine when you add the tomatoes.
If you prefer a spicier dish, keep the chilli seeds or add a pinch of chili flakes.
Swap the parsley for fresh basil for a different herbal note.
Use chicken stock instead of vegetable stock if you’re not vegetarian.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if needed to loosen the sauce.

How to Serve

A large white pot with a light blue lid, slightly opened, contains cooked orzo pasta mixed with small pieces of red tomato and green herbs, topped with a light sprinkling of grated white cheese. The orzo is golden yellow with a slightly shiny texture from the sauce, spread evenly inside the pot. A wooden spoon rests inside, partly submerged in the pasta, with its handle leaning on the right side of the pot. The pot sits on a white marbled surface, and some cheese pieces and a metal grater can be seen near the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried orzo or another pasta instead?

Yes, dried orzo works best for this recipe. If using a different small pasta, keep an eye on the cooking time and liquid levels to ensure it cooks through properly.

Is this dish suitable for vegans?

The main recipe is vegan if you skip the parmesan or use a vegan cheese alternative for serving.