Creamy orzo pasta is a mouth-watering one-pan recipe that closely resembles the ultra-creamy consistency of classic risotto while being much easier and faster to make.
The tender orzo pasta cooks in a creamy sauce base then topped with marinated tomatoes and freshly chopped basil - it makes a delicious side dish for a casual midweek dinner or special occasion.
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❤️ Why I love this recipe
- This creamy orzo pasta tastes like risotto, except it’s much quicker and easier to make!
- Enjoy this creamy orzo recipe as a side dish, or turn it into a main meal by adding more vegetables to the mix or combining your choice of protein to the pan of orzo risotto.
- Easily customizable to suit your family’s taste preferences.
This one-pot orzo risotto is ultra creamy and flavorful, you won’t have any problem sneaking in any extra vegetables!
🛒 Ingredients
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Note: The full list of this orzo pasta recipe ingredients with their amounts and options are in the recipe card below.
- white wine vinegar
- olive oil
- shallots
- Dijon mustard
- grape tomatoes
- salt and ground black pepper
- fresh basil
- orzo pasta
- unsalted butter
- heavy cream
- whole milk
🗒 Instructions
Note: This is an overview of the instructions. The full instructions are in the recipe card below.
- Prepare the ingredients for the tomatoes.
- Combine the vinegar, oil, and shallots in a mixing bowl.
- Add the Dijon. Toss with the tomatoes and season with salt and pepper. Set aside.
- Cook the orzo according to the package directions and set it aside. Melt the butter in a large saucepan over medium heat.
- Whisk in the cream and milk and cook to thicken, about 2-3 minutes.
- Add the cooked orzo to the saucepan and heat through for 1 minute.
- Top with the tomatoes.
- Serve each dish with tomatoes and vinaigrette, and sliced fresh basil.
🔪 Equipment
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You’ll need the following items to make this recipe successfully.
- Saucepan or pot-- for cooking the orzo pasta
- Fine sieve or colander -- draining the water from the pasta.
- Glass mixing bowl
- Deep skillet
- Whisk
- Liquid measuring cup
- Measuring spoons
- Dry measuring cups
🤔 FAQs
Here are the questions we often get about making this creamy orzo, or risoni, pasta with marinated tomatoes.
Orzo is a type of pasta that looks similar to rice in size and shape.
No. Orzo is a type of pasta made from flour (whole grain, semolina, or white flour) that closely resembles rice.
Risoni is another type of pasta that resembles rice. Many people use the terms ‘risoni’ and ‘orzo’ to mean the same thing. However, they are actually two different types of pasta made from different flours. Risoni is typically made from durum wheat flour.
Orzo is typically made from semolina flour which is a good source of protein. Orzo also contains complex carbohydrates and small amounts of fiber, vitamins, and minerals.
👩🏻🍳 Tips
- Just like any pasta, you should cook orzo al dente. It will keep cooking when you add it to the creamy sauce.
- Cooking the orzo in a larger, shallow skillet or saucepan helps the extra liquid evaporate. This way, the orzo cooks evenly.
- Stir the orzo frequently while it cooks to prevent it from sticking to the pan.
- Season the pasta water for the best flavor.
- Remove tomatoes and omit any fresh basil topping if you intend to store leftovers in the freezer.
📚 Variations
- Create a cheesy orzo risotto by mixing freshly grated Parmesan cheese into the cooked orzo mixture before serving.
- I’ve used milk and heavy cream to make this creamy orzo pasta. You can also use cream cheese instead of the heavy cream.
- Add sauteed mushrooms and spinach to this dish for a delicious addition of vegetables.
- Add protein to this orzotto, such as shredded chicken, sausage, or shrimp, for a balanced meal.
- Use chicken or vegetable broth to cook the orzo instead of water for extra flavor.
- Use half-and-half instead of whole milk for a creamier texture.
🥫 Storage
Store creamy orzo pasta in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.
To thaw frozen orzo pasta, place it in the fridge. When you're ready to eat, reheat it in the microwave or a saucepan. Just add a splash of water, broth, or milk to keep it moist. Enjoy! Stir the reheated risoni pasta before serving.
📗 Related Recipes
- Lemon Spinach Orzo Pasta - Another quick and easy risotto-like dish with a lemon and spinach twist!
- Ultimate Greek Orzo Salad - A delicious and fresh-tasting orzo salad with Greek-inspired ingredients and flavors.
- Lemon Chicken Orzo Soup - A comforting chicken soup with soft orzo and a lovely zesty taste.
- Quick and Healthy: Turkey Sausage Orzo Bell Peppers - This dish is a favorite in many Italian homes. It's colorful, and it has a hearty filling that everyone loves.
🍽 Serve with
Serve this creamy orzo pasta as a side dish to grilled meat, roast chicken, and other meaty main dishes.
You can also add other vegetables to this creamy orzo recipe for a satisfying vegetarian main meal or combine it with shredded chicken or other meat of your choice.
📞 Chiacchierata (chat)
While I love a delicious risotto, this creamy orzo pasta recipe is a fantastic alternative. It’s much easier and quicker to make while still providing a similar texture and flavor to traditional risotto.
The rich flavors and ultra-creamy consistency of this orzo risotto will satisfy even the pickiest of eaters - perfect as a base to include additional veggies if you want!
Tutti a tavolo, è pronto!
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📝 Recipe Card
This creamy orzo pasta is a sophisticated pasta dish made with rice-like pasta in a creamy sauce base and topped with marinated tomatoes and freshly chopped basil. Enjoy this risotto-like recipe as a side dish or main meal!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
📖 Recipe
Creamy Orzo with Marinated Tomatoes
Equipment Needed
- Fine sieve large
Ingredients
- 2 Tablespoon white wine vinegar
- 1 Tablespoon olive oil
- 2 teaspoon minced shallots
- ½ teaspoon Dijon mustard
- 2 cups halved grape tomatoes
- Salt and black pepper to taste
- 2 Tablespoons thinly sliced fresh basil
- 1 ¼ cups dry orzo pasta 8 oz.
- 1 Tablespoon unsalted butter
- ½ cup heavy cream
- ½ cup milk
Instructions
- For the tomatoes: Whisk together vinegar, oil, shallots, and Dijon and toss with tomatoes; season with salt and pepper. Add basil right before serving.
- For the orzo: Cook orzo in a pot of boiling salted water according to package directions; drain.
- Melt the butter in a large saute pan over medium heat. Whisk in cream and milk and cook until thickened, 2-3 minutes. Add cooked orzo and heat through, 1 minute. Season orzo with salt; serve with tomatoes and top with the sliced fresh basil.
Notes
- Like any pasta, it’s best to cook this orzo al dente as it will continue to cook when added to the saucepan with the creamy sauce.
- Cooking the orzo in a larger shallow skillet or saucepan instead of a deep pan will allow the excess liquid to evaporate and cook the orzo evenly.
- Stir the orzo frequently while it cooks to prevent it from sticking to the pan.
- Season the pasta water for the best flavor.
- Remove tomatoes and omit any fresh basil topping if you intend to store leftovers in the freezer.
Nutrition
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