Easy Orzo Risotto

orzo risotto in various bowls and pan with cheese topping.

With the creamy texture of risotto but a much faster cook time and an easier method, this Orzo Risotto is a favorite family dinner. And it's versatile so you can adjust (and add veggies) as your family likes.

Course Dinner

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 354kcal

Author Amy Palanjian

Equipment

Ingredients

2 tablespoons olive oil
1 small yellow onion (peeled and minced)
½ teaspoon salt
1 quart reduced sodium chicken broth (warmed slightly or vegetable broth)
1 cup water
16 ounces orzo pasta
½ cup grated Parmesan cheese
½ cup heavy cream (or half and half)
2 tablespoons unsalted butter
1 cup frozen peas (optional)
Juice and zest from 1/2 lemon (optional)

Instructions

Add the olive oil to a large skillet or medium pot over medium heat. Add the onion and salt, and stir to coat. Cook for 4 minutes.
Add the broth and water, cover, and bring to a simmer.
Add the orzo and cook for 10-12 minutes, stirring occasionally, or until the liquid is almost absorbed and the pasta is tender.
Stir in the Parmesan, cream, butter, and peas and lemon juice and zest, if using. Serve warm.

Notes

Store leftovers in an airtight container for up to 5 days. To reheat, sprinkle with water and cover with a damp paper towel or wax paper. Warm in 30 second increments, stirring in between, until heated through.
Add peas, spinach, or another favorite veggie to the mix.
Season to taste with salt and pepper as you like.
Adults may enjoy this topped with crushed red pepper.
Substitute vegetable broth for the chicken broth to make this vegetarian.
Use gluten-free orzo if needed and additional broth in place of the cream to make this dairy-free. Many people like nutritional yeast as a nondairy alternative to Parmesan cheese.

Nutrition