Creamy orzo risotto with garlic, parmesan and no cream! This easy weeknight dinner relies on protein-rich Greek yogurt for luxurious velvety goodness and beautiful flavor. Plus, this one-pan pasta is on your table in 30 minutes or less.
My “Risotto” Shortcut Secret: Creamy Orzo Risotto
If you have followed my cooking for a while, you know that I have a deep respect for risotto method – the traditional Italian risotto technique of roasted grains and patient stirring that makes risotto so comforting. But as a busy mom and cook, I also know that on a Tuesday night we need the velvety texture of a creamy risotto, but without the 45-minute arm workout. This Creamy Tomato Orzo is my “cheat code.”
The creamy sauce and rice-like shape of orzo make this dish reminiscent of risotto, but without spending a lot of time on it. Although I love making mushroom or farro risotto when I have free time, this dinner creates the same creamy goodness in half the time.
I was inspired by the end of the tomato season. As soon as August rolls around, it feels like there aren’t enough hours in the day to enjoy the last juicy tomatoes of summer! To take full advantage, I made a fresh tomato sauce with sweet cherry tomatoes, garlic and parmesan. The orzo, cooked directly in the sauce, soaks up all those delicious summer flavors. I’m going to repeat this wonder until the end of summer, and honestly, grape tomatoes are pretty good all year round, so we don’t have to save them for summer!
Why I love this creamy orzo risotto
- Creamy Orzo is an all-in-one wonder! Fewer dishes are a win for a weeknight dinner!
- It tastes and looks creamy but I don’t use cream! I use Greek yogurt for extra protein, healthy probiotics, and a little kick!
- Only 9 ingredients and 2 of them are salt and pepper! It doesn’t get much easier for a busy cook.
Ingredients for the creamiest orzo
This orzo risotto recipe uses a handful of easy-to-find ingredients to make a flavorful and comforting weeknight dinner. Here’s what you’ll need:
- Extra virgin olive oil: Tomatoes simmer in garlic and olive oil to create a rich, luxurious sauce. Any oils from our store taste great with this recipe, or use a high-quality extra virgin olive oil of your choice.
- Cherry tomatoes: Use the juiciest, ripest cherry or grape tomatoes you can find.
- Salt and pepper: I keep the seasonings simple so the other ingredients can really shine.
- Garlic: A good amount of minced garlic gives this pasta its deep, savory flavor. Check out our guide on how to chop garlic for tips.
- Orzo: Short rice-shaped pasta. You can learn more in our guide: All About Orzo. If you must substitute, use a short variety like small macaroni or ditalini.
- Greek yogurt: Makes a creamy, velvety sauce with an added layer of tangy complexity.
- Parmesan: Brings an irresistible umami flavor. You can replace it with Pecorino Romano if you like, it will be a little tangier and saltier.
- Parsley: A final sprinkle of chopped parsley adds freshness and a touch of color.
How to Make Creamy Orzo
Creamy orzo doesn’t take much – the hardest part is chopping the garlic – check out my tips for more! From there, this pantry pasta recipe comes together in minutes. Here’s how to do it:
- Blister the cherry tomatoes. In a medium saucepan, heat about 2 tablespoons of olive oil over medium-high heat. When the oil shimmers, add 5 cups whole cherry tomatoes and 4 minced garlic cloves. Season with a large pinch of kosher salt and black pepper and toss, coating the tomatoes with the garlic oil. Cover the pan until the tomatoes are softened, about 5 to 8 minutes.
- Reduce the tomatoes. Use a wooden spoon to mash the softened tomatoes, pushing them against the side of the pan until they burst. Let the tomato puree cook, uncovered, until softened and releasing lots of juice, about 3 to 5 minutes.
- Cook the orzo. Stir in 2 cups orzo. Cover everything with water or broth by about 1 inch. Add a big pinch of salt and pepper and mix. Let the pasta and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent the bottom from burning.
- Temper the yogurt. Before the orzo has absorbed the liquid, pour some hot tomato broth into a large measuring cup. Add the yogurt and whisk, bringing the yogurt to room temperature. (This prevents cold yogurt from curdling. You can also plan ahead and simply bring the yogurt to room temperature before stirring it into the pasta, as you would with Turkish Manti.
- Combine. When the pasta is tender and has absorbed most of the juice, about 10 minutes, turn off the heat. Add the warmed yogurt and mix.
- Finish and serve. Stir in 1/4 to 1/2 cup grated Parmesan and 1 cup chopped parsley. Taste and adjust the seasoning to your liking and serve.
What to serve with creamy orzo
In the summer, I really like to take advantage of the juicy tomato season and serve this creamy orzo with a fresh tomato salad. Marinated Cherry Tomato Salad, Feta Tomato Salad, and Heirloom Tomato Salad with Dukkah all come to mind.
During months when tomatoes aren’t at their peak, embrace the umami flavor of parmesan and cheese. Enjoy your free oven with Roasted Fennel with Parmigiano Cheese, or serve it with a crisp and refreshing Lemon Parmesan Lettuce Salad or Maroulosalata (Greek Lettuce Salad).
I’ve served it both as a vegetarian main course and as an accompaniment to heartier recipes like whole roast chicken or stuffed salmon.
Creamy Orzo with Garlic, Parmesan and Blistered Tomatoes
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Ingredients
- 5 cups cherry tomatoes (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, ax
- Kosher salt
- Ground black pepper
- 2 cups dry orzo
- Water or broth (3-4 cups)
- 1 cup Greek yogurt
- 1/4 cup 1/2 cup grated Parmesan or Pecorino Romano, or more to your liking
- 1 cup chopped fresh parsley
Instructions
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Blister the cherry tomatoes. In a medium saucepan, heat the olive oil over medium-high heat until shimmering. Add the tomatoes (whole) and garlic and season with a large pinch of kosher salt and black pepper. Stir to combine, then cover the pot until the tomatoes are softened, about 5 to 8 minutes.
-
Cook the tomatoes. Use a wooden spoon to mash the softened tomatoes. Let them cook uncovered until softened and releasing lots of juice, about 3 to 5 minutes.
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Cook the orzo. Add the orzo and cover with water or broth by about 1 inch. Add a big pinch of salt and pepper and mix. Let the pasta and tomatoes cook over medium heat (uncovered), stirring occasionally to prevent the bottom from burning.
-
Temper the yogurt. Before the orzo has absorbed the liquid, pour some hot tomato broth into a large measuring cup. Add the yogurt and whisk, bringing the yogurt to room temperature.
-
Combine. When the pasta is tender and has absorbed most of the juice, about 10 minutes, turn off the heat. Add the warmed yogurt and mix.
-
Finish and serve. Add the cheese and fresh parsley. Taste and adjust the seasoning to your liking and serve.
Video
Remarks
- Check out our guide on how to mince garlic for all my tips and tricks.
- Be sure to whisk the yogurt and hot broth well before combining with the hot pasta. If the yogurt is still cold when it comes out of the refrigerator, it may curdle.
- Visit our store to discover quality Mediterranean ingredients, including olive oils, Honey, jamsAnd spices.
Nutrition
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