Description
A luscious, one-pan orzo dish that combines sweet cherry tomatoes, creamy mozzarella, and fresh herbs. Every bite is rich yet refreshing — like a creamy risotto, but much quicker and lighter.
Ingredients
Scale
- 1 cup (200 g) orzo pasta
- 1½ cups (360 ml) vegetable broth (or chicken broth)
- 1 cup (240 ml) milk (whole or 2%)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1½ cups cherry tomatoes, halved
- ½ tsp salt, or to taste
- ¼ tsp black pepper
- ½ tsp Italian seasoning (or dried oregano)
- ¼ cup (25 g) freshly grated Parmesan cheese
- 1 tbsp butter (optional, for extra creaminess)
- 100 g (3.5 oz) fresh mozzarella pearls (or cut into small cubes)
- Fresh parsley or basil, chopped, for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, about 3 minutes. Stir in garlic and cook 30 seconds more, until fragrant.
- Add the orzo pasta directly to the skillet. Stir and cook for 1–2 minutes to lightly toast — this deepens the flavor.
- Pour in vegetable broth, milk, and seasonings (salt, pepper, Italian herbs). Add the cherry tomatoes and stir well. Bring to a gentle simmer, then reduce the heat to low.
- Simmer uncovered for 10–12 minutes, stirring occasionally, until the orzo is tender and the sauce has thickened. (If it gets too thick before the pasta is fully cooked, add a splash more broth or milk.)
- Remove from heat. Stir in butter (if using) and Parmesan cheese until melted and creamy. Gently fold in mozzarella pearls so they start to soften slightly but don’t fully melt.
- Spoon into bowls, top with fresh parsley or basil, and drizzle with a touch of olive oil. Serve warm — the mozzarella will be gooey, and the sauce irresistibly creamy.
Notes
- For a vegetarian option, ensure the broth is vegetable-based.
- Feel free to add other vegetables like spinach or zucchini for extra nutrition.
- This dish is best served immediately for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 30 mg