1-Pot Tomato Orzo (No Chop!)

Tomato orzo cooked in a white Dutch oven topped with a burrata ball, fresh basil and a drizzle of olive oil.

5 from 5 votes

1-Pot Tomato Orzo (No Chop!)

This 1-pot tomato orzo is my most viral recipe to date, and for a good reason. I designed it to use as few dishes as possible by cooking the orzo directly in the tomato broth using a risotto-style method. Plus, it doesn’t require any chopping and is ready in 30 minutes.

Prep Time0

Cook Time30

Total Time30

Course: Main

Cuisine: American, Italian-Inspired

Diet: Vegan, Vegetarian

Servings: (or 3 big)

Calories: 303kcal

Author: Petra

Ingredients

1 tablespoon olive oil
2 cups cherry tomatoes whole (grape tomatoes also work)
2-3 garlic cloves minced
2 tablespoon tomato paste
1 cup dry orzo
1 teaspoon Italian seasoning
2 ½ - 3 cups vegetable broth (use bone broth to make higher protein)
1 15 oz can chickpeas, drained
2 oz baby spinach
½ teaspoon salt or to taste
Black pepper to taste

US Customary - Metric

Instructions

Heat a heavy-bottomed pan such as a Dutch oven over medium heat. When hot, add olive oil and the cherry tomatoes, season with a pinch of salt, and cover with a lid. Cook for 10 minutes, or until they burst and release their juices.
1 tablespoon olive oil, 2 cups cherry tomatoes
Add the garlic and tomato paste and cook for 2-3 minutes, or until the tomato paste has darkened in color and started to caramelized. Add the orzo and italian seasoning and toast everything for 1-2 minutes.
2-3 garlic cloves, 2 tablespoon tomato paste, 1 cup dry orzo, 1 teaspoon Italian seasoning, 2 ½ - 3 cups vegetable broth
Add the vegetables broth (start with less), season with salt and black pepper, and cover with a lid. Bring to a gentle simmer over medium-low heat and cook for 16-20 minutes, stirring often to prevent burning.
When the orzo has absorbed all of the liquid, remove from the heat and stir the chickpeas and spinach. Let the spinach wilt from the heat, then taste and adjust the flavor if needed - adding more salt and black pepper to taste, or a splash of broth if needed to loosen it up. Serve with your favorite cheese (I used burrata) and a drizzle of olive oil!
1 15 oz can chickpeas, drained, 2 oz baby spinach

Video

Notes

Toast the tomato paste before adding the liquid. This concentrates the flavor and removes that raw, acidic taste.
Stir often. Orzo sticks easily, so stir every couple of minutes to prevent burning.
Simmer on low. Keep the heat down and let the orzo slowly absorb the broth. High heat will cause splattering and scorching.
Adjust broth as needed. If the sauce looks too thick before the orzo is done, add a splash more. Less broth for al dente, more for a softer texture.

Storage

Fridge: Let the orzo cool to room temperature, then transfer to an airtight container and store in the fridge for 4-5 days.
Freezer: Let leftovers cool to room temperature, then transfer to a freezer-safe container, and freeze up to 3 months. Let thaw before reheating.
Reheating: Orzo gets softer when reheating, so make sure not to overheat it. Reheat in the microwave for 2-3 minutes, or warm it up on the stovetop with a splash of water, stirring occasionally. Orzo tends to absorb the liquid as it sits, so you can loosen it up by adding a little broth or water.

Nutrition