One-Pot Roasted Tomato and Herb Orzo
A bright, aromatic one-pot side dish where orzo pasta is toasted, then simmered with roasted tomatoes, garlic, fresh basil, and vegetable broth. Finished with a drizzle of olive oil and Parmesan, it's a simplified take on risotto that requires no stirring and comes together in under 30 minutes.
- Prep
- 10 min
- Cook
- 18 min
- Wait
- 5 min
- Total
- 33 min
- Makes
- 4 servings (about ¾ cup each)
Steps
Before you start
- Have all ingredients measured and prepared before you start cooking
- If using fresh tomatoes instead of roasted, quarter them and let them drain in a sieve for 10 minutes
- Bring vegetable broth to a simmer in a kettle so it stays hot when added
Toast the orzo
- Heat 2 tablespoons (30 ml) of olive oil in a 3-quart (2.8 L) heavy-bottomed saucepan over medium-high heat.
- Add the 1½ cups (280 g) of orzo and stir constantly with a wooden spoon until lightly golden and fragrant, about 3–4 minutes.
- The pasta should smell nutty and have a light caramel color, but not dark brown.
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Ready when: Orzo is light golden and fragrant, smells nutty
Tip: Toasting the orzo builds a deeper flavor. Stir constantly to avoid burning—burned pasta will taste bitter.
Add garlic and tomatoes
- Add the 3 minced garlic cloves and stir for about 30 seconds until fragrant.
- Then add the 1¼ cups (250 g) of roasted tomatoes (roughly chopped if they are large pieces).
- Stir to combine and cook for 1 minute, allowing the garlic to bloom and the tomatoes to warm.
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Ready when: Garlic is fragrant, tomatoes are warmed and beginning to release their juices
Tip: Keep the heat high at this point to lightly caramelize the tomatoes for extra depth.
Pour in broth and bring to a boil
- Add the 3 cups (720 ml) of hot vegetable broth all at once and stir to deglaze the bottom of the pan, scraping up any flavorful browned bits.
- Increase the heat to high and bring to a rolling boil, stirring occasionally, about 2 minutes.
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Ready when: Broth is at a rolling boil, steam is rising visibly
Tip: Using pre-heated broth speeds up the boil and keeps cooking time consistent.
Simmer uncovered until orzo is tender
- Reduce the heat to medium and simmer uncovered for 12–14 minutes, stirring occasionally.
- The orzo will absorb most of the liquid as it cooks.
- Check for doneness at 12 minutes—the orzo should be tender but still have a slight bite, and most of the broth should be absorbed.
- If liquid remains and orzo is not yet tender, continue simmering for another 1–2 minutes.
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Ready when: Orzo is tender with a slight bite, broth is mostly absorbed, liquid barely visible
Tip: Stir every 3–4 minutes to prevent sticking on the bottom and to help even cooking. Unlike risotto, you don't need to stir constantly.
Fold in basil and season
- Remove the pan from heat.
- Fold in the ½ cup (12 g) of torn fresh basil gently with a wooden spoon.
- Season to taste with sea salt and freshly ground black pepper.
- Taste and adjust—you'll need about ½ teaspoon (2.5 g) of salt and ¼ teaspoon (0.5 g) of pepper to start, but adjust based on the saltiness of your broth.
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Ready when: Basil is distributed throughout, flavors taste balanced
Tip: Add basil after cooking so it stays bright and fresh-tasting; heating it too long dulls the flavor.
Rest and serve
- Let the orzo rest off heat for 5 minutes.
- This allows the residual heat to gently soften any remaining liquid and distribute flavors throughout.
- Divide into bowls.
- Drizzle each serving with a little extra-virgin olive oil if desired, scatter with Parmesan cheese, and add a pinch of red pepper flakes for brightness.
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Ready when: Orzo is creamy and cohesive, no excess liquid pooling
Tip: The finishing olive oil and cheese add richness and flavor—don't skip them, though they're optional if you prefer a lighter version.
Good to know
Tips
- Toast the orzo in oil before adding broth—this step is crucial for building deep, toasty flavor and preventing the pasta from turning mushy.
- Use pre-heated broth (or water) if you have it. This keeps the cooking time predictable and prevents the orzo from sitting in cool liquid, which can make it starchy.
- Stir the dish every 3–4 minutes during simmering to prevent the bottom from sticking and browning. The occasional stirring helps the orzo cook evenly without constant attention like traditional risotto requires.
- Fresh basil must go in off heat to preserve its bright, fresh flavor. Adding it at the beginning would turn it dark and lose its aromatic quality.
Make ahead
Prepare garlic and measure broth and orzo up to 1 day ahead. Store in separate containers in the fridge. Toast the orzo no more than 2 hours before cooking (you can do this while dinner prep is underway). Once cooked, serve immediately for best texture, though leftovers can be reheated gently with a splash of broth.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring often and adding 2–3 tablespoons (30–45 ml) of broth or water to loosen the mixture and prevent sticking. Orzo hardens as it cools, so gentle reheating with added liquid is key. Do not freeze, as the texture becomes mushy upon thawing.
Substitutions
- roasted red tomatoes or sun-dried tomatoes → 1¼ cups (300 g) canned diced tomatoes (drained well) or fresh cherry tomatoes (halved and lightly drained). Canned tomatoes work well if roasted tomatoes are unavailable. Fresh tomatoes should be drained to avoid making the dish too watery.
- fresh basil leaves → 2 teaspoons (2 g) dried basil or 1 tablespoon (3 g) fresh parsley or fresh oregano. Dried herbs are more concentrated; use only half the fresh amount. Parsley or oregano give a slightly different but complementary flavor.
- vegetable broth, low-sodium → 3 cups (720 ml) chicken broth or water with 1 vegetable bouillon cube dissolved in it. Chicken broth adds richer flavor. Plain water will work but results in a milder dish; a bouillon cube adds depth.
- Parmesan cheese, finely grated → ¼ cup (20 g) grated Pecorino Romano or feta cheese crumbles. Pecorino Romano is sharper and slightly saltier. Feta adds tang and creaminess. Adjust salt in the dish accordingly.
