Description
A quick and easy one-pot tomato orzo recipe that combines sautéed onions, garlic, and chilli with fresh tomatoes and orzo pasta, all cooked in vegetable stock until tender. Finished with fresh parsley and optional parmesan for a comforting and flavorful meal.
Ingredients
Scale
Base 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
Main Ingredients
- 400g orzo
- 800ml vegetable stock
To Finish
- Handful of parsley, roughly chopped
- Grated parmesan or vegetarian alternative, to serve (optional)
Instructions
- Heat the oil and sauté the onion: Heat the oil in a large saucepan or frying pan over medium heat and cook the finely chopped red onion for 4-6 minutes until softened but not golden.
- Add garlic and chilli: Add the grated garlic and chopped deseeded chilli to the pan and cook for 1 more minute to soften and release their flavors.
- Cook the tomatoes: Stir in the chopped tomatoes and cook for about 5 minutes until they begin to break down and form a sauce.
- Add the orzo and stock: Stir in the orzo pasta, then pour in the vegetable stock. Bring to a simmer.
- Simmer until tender: Cook for 8-10 minutes, stirring occasionally, until the liquid has mostly reduced and the orzo is tender. Add a few tablespoons of water if it begins to dry out before the pasta is cooked.
- Finish with parsley and serve: Stir in three-quarters of the chopped parsley through the orzo. Serve in bowls, topped with the remaining parsley and a grating of parmesan or vegetarian alternative if desired.
Notes
- Use a large, wide pan to ensure even cooking and quicker evaporation of liquid.
- If you prefer a creamier texture, stir in a small knob of butter or a splash of cream at the end.
- For a spicier dish, leave the chilli seeds in or add extra chillies.
- This dish can be made vegan by omitting the parmesan or using a vegan cheese alternative.
- Leftovers can be stored in the fridge for up to 2 days and gently reheated with a splash of water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: one-pot, tomato orzo, easy dinner, quick pasta, vegetarian pasta, stovetop meal
