One Pot Creamy Tomato Orzo

The one pot wonder that is ALWAYS A HIT.

This is the most comforting dish you’re going to make all week. There are very few ingredients and it comes together in 20 minutes. 

Lately it has been such a scramble to get dinner on the table so this one has been coming in handy. There’s no cream but the dish get soooo nice and creamy with the orzo cooking in the broth and then finished with butter and parmesan to bring it all together. 

Use it as a main course, a side dish, whatever your heart desires. Top it with protein, serve alongside a salad, or pair with some grilled vegetables.

one pot creamy tomato orzo

Prep for the One Pot Creamy Tomato Orzo:

I like to reaaaaallllly finely chop up the onion and garlic for this. That way the texture of the dish is super smooth and delicate.

  • 1/4 of a large onion (white or yellow) or 1/2 of a small onion: finely chop
  • 3 cloves of garlic: finely chop
prep for one pot creamy tomato orzo : onion, garlic, tomato paste, orzo and broth

How to make One Pot Creamy Tomato Orzo:

Step One: 

In a pot over medium-low heat add the olive oil. Add in the finely chopped onion and garlic and stir for a minute or two until the onion becomes translucent.

Step Two:

Add in the tomato paste and stir for another minute or two until the tomato paste coats the onions/garlic and starts to get a bit darker in colour.

tomato orzo bubbling

Step Three:

Adjust the heat to medium and add in the orzo. Stir until coated and let this toast for a minute.

Step Four:

Deglaze with white wine and scrape all the bits from the bottom. Continue to stir and cook until all the wine has absorbed (which shouldn’t take more than 2 minutes). 

creamy tomato orzo

Step Five:

Add in the broth and continue stir until all of the liquid has been absorbed (this should take about 8-10 minutes). Taste the orzo once the liquid has absorbed and if it’s still too al dente then add some more broth (or water) as needed.

Step Six:

Once the orzo is perfectly tender and everything has thickened, add in two knobs of butter and the grated parmesan. Stir to combine and taste for salt & pepper levels. Adjust seasoning as needed (depending on sodium level from the broth you may not need extra salt).

Step Seven:

Garnish with more parmesan and basil!

plated creamy tomato orzo topped with basil

How to Store One Pot Creamy Tomato Orzo:

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days
  • Reheating: Gently reheat on the stove with a splash of broth or water to bring back the creamy texture

What to Serve with One Pot Creamy Tomato Orzo:

Honestly this dish can be served as a main, as is, or you could serve with a protein on the side!

  • Grilled chicken, steak, or fish (or meatballs!)
  • Grilled zucchini
  • Seared asparagus
  • Green Salad
  • Crusty Bread
creamy tomato orzo

Substitutions for One Pot Creamy Tomato Orzo:

  • White Wine: Feel free to omit and just add more broth
  • Broth: Vegetable, chicken, or beef broth can be used interchangeably
  • Cheese: Parmesan lends a nutty, salty depth, but feel free to experiment with Asiago, Pecorino Romano, or a blend for different nuances.
  • Gluten-Free: Swap orzo with a gluten-free pasta option
creamy tomoto orzo
one pot creamy tomato orzo

One Pot Creamy Tomato Orzo

Get dinner on the table in 20 minutes with this cozy and flavourful EASY one pot meal...
Prep Time 5 minutes
Cook Time 15 minutes
Serves 2 people

Ingredients
  

  • 2 tbsp olive oil
  • ¼ onion very finely chopped
  • 3 garlic cloves very finely chopped
  • ¼ cup tomato paste
  • 1 cup orzo
  • ½ cup white wine
  • 2.5-3 cups broth (chicken, vegetable or beef) or as needed
  • 2 tbsp butter
  • 1 cup parmesan grated
  • Salt & pepper
  • basil

Instructions
 

  • In a pot over medium-low heat add the olive oil. Add in the finely chopped onion and garlic and stir for a minute or two until the onion becomes translucent.
  • Add in the tomato paste and stir for another minute or two until the tomato paste coats the onions/garlic and starts to get a bit darker in colour.
  • Adjust the heat to medium and add in the orzo. Stir until coated and let this toast for a minute.
  • Deglaze with white wine and scrape all the bits from the bottom. Continue to stir and cook until all the wine has absorbed (which shouldn’t take more than 2 minutes).
  • Add in the broth and continue stir until all of the liquid has been absorbed (this should take about 8-10 minutes). Taste the orzo once the liquid has absorbed and if it’s still too al dente then add some more broth (or water) as needed.
  • Once the orzo is perfectly tender and everything has thickened, add in two knobs of butter and the grated parmesan. Stir to combine and taste for salt & pepper levels. Adjust seasoning as needed (depending on sodium level from the broth you may not need extra salt).
  • Garnish with more parmesan and basil!

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