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- 1 cup orzo pasta - 2 tablespoons olive oil - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 bell pepper (red or yellow), diced - 1 zucchini, diced - 1 cup cherry tomatoes, halved - 4 cups vegetable broth - 1 cup heavy cream (or coconut milk for a lighter version) - 1 teaspoon dried basil - 1 teaspoon dried oregano - Salt and pepper to taste - Fresh basil leaves for garnish - Grated Parmesan cheese (optional) If you don’t have orzo, use another small pasta like ditalini or couscous. For the heavy cream, coconut milk gives a nice twist and is lighter. You can swap the vegetables too! Spinach, peas, or broccoli can work well. If you want a different herb flavor, try thyme or parsley. You need a large pot for this recipe. A wooden spoon helps stir everything well. A sharp knife will make chopping easy and quick. A cutting board is also a must for safe food prep. Lastly, grab a measuring cup and spoons to get your ingredients just right. {{ingredient_image_1}} 1. First, grab a large pot and heat the olive oil over medium heat. 2. Next, add the chopped onion. Sauté it for about 3-5 minutes. The onion should look clear. 3. Now, toss in the minced garlic. Sauté it for one more minute. You want that nice aroma. 4. Then, add the diced bell pepper, zucchini, and cherry tomatoes. Cook these for 4-5 minutes. Stir often until the veggies soften. 5. After that, mix in the orzo pasta, vegetable broth, dried basil, and oregano. Bring everything to a boil. 6. Once it's boiling, reduce the heat to low and cover the pot. Let it simmer for 10-12 minutes. Stir occasionally until the orzo is soft and most of the liquid is gone. 7. Next, stir in the heavy cream or coconut milk. Mix well until the dish looks creamy. Cook on low heat for another 2-3 minutes. 8. Finally, season with salt and pepper to taste. Serve hot with fresh basil and Parmesan cheese if you like. - When sautéing the onion, make sure it doesn’t brown. You want it soft and clear. - If garlic starts to brown, it can taste bitter. Keep an eye on it! - Stir the veggies often to cook them evenly. You want soft, but not mushy. - The broth should fully cover the orzo. This helps it cook well. - If your orzo is too dry, add a splash of water or broth while cooking. - For a creamier dish, add a bit more cream or coconut milk at the end. - If the orzo is too firm, it needs more cooking time. Add broth and simmer longer. - If the dish is too thick, add more cream or broth to loosen it. - For too much salt, add a little more cream or coconut milk to balance the flavor. - If you forget to add seasonings, sprinkle them in at the end and stir well. - If your dish is too bland, add a pinch of salt or fresh herbs for a flavor boost. To boost the creaminess, use full-fat cream. Heavy cream gives a rich taste. You can also use coconut milk for a lighter option. For extra flavor, add cream cheese. Just mix it in after cooking. It melts well and makes the dish even creamier. For more flavor, add fresh herbs. Chopped parsley or thyme brightens the dish. You can also sprinkle in lemon zest for a fresh kick. If you like spice, add red pepper flakes. They add warmth without being too hot. A splash of white wine can also enhance the taste. Just let it cook off before adding broth. To save time, chop your veggies ahead of cooking. You can store them in the fridge. Use pre-cut vegetables from the store if you're in a hurry. Another tip is to cook orzo in the broth, not water. This adds flavor and cuts out an extra pot. You’ll have a tasty meal in just 30 minutes! Pro Tips Use a Good Quality Broth: For a deeper flavor, choose a high-quality vegetable broth. Homemade broth can elevate the taste significantly. Vegetable Variations: Feel free to mix and match vegetables based on what you have on hand. Spinach, peas, or mushrooms can also be delicious additions. Make It Creamier: If you prefer a creamier dish, you can add more heavy cream or a dollop of cream cheese at the end for extra richness. Storage Tips: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove with a splash of broth to loosen the pasta. {{image_2}} You can easily add proteins to your creamy orzo dish. Chicken and shrimp work great. For chicken, use cooked, diced chicken. Stir it in during the last minute of cooking. This adds flavor and makes the meal heartier. For shrimp, add peeled shrimp during the last five minutes of cooking. They cook quickly and add a nice touch. For a vegetarian option, simply skip the meat. You can add more veggies like mushrooms or spinach. If you want a vegan dish, use coconut milk instead of heavy cream. This keeps it creamy while fitting a vegan diet. You can also add nutritional yeast for a cheesy flavor without dairy. Change up your vegetables based on what's in season. In spring, add asparagus or peas for a fresh taste. In fall, try butternut squash or kale. This not only adds color but also boosts nutrition. Mixing seasonal veggies gives you new flavors and makes the dish exciting every time you make it. After you enjoy your creamy one-pot orzo dinner, let it cool. Transfer it to an airtight container. This will keep the dish fresh. Store the container in the fridge. Leftovers will stay good for about 3 to 4 days. If you want to keep it longer, consider freezing it. When you’re ready to eat your leftovers, put them in a pot. Add a splash of broth or water to help with moisture. Heat over low to medium heat. Stir often until the orzo is hot. You can also use the microwave. Just heat it in short bursts, stirring in between. This keeps it from getting too dry. You can freeze this dish for later. First, let it cool completely. Then, scoop portions into freezer-safe bags or containers. Make sure to remove as much air as possible. Label the bags with the date. You can freeze it for up to 2 months. When you want to eat it, thaw overnight in the fridge before reheating. It takes about 10 to 12 minutes to cook orzo pasta. You want it tender but not mushy. Stir it occasionally. This helps it cook evenly and prevents sticking. Once the orzo absorbs most of the liquid, it's ready. Yes, you can use other pasta shapes! Short pasta like ditalini or small shells works well. Just remember to adjust the cooking time. Check the package for the right time to cook. You can use coconut milk for a lighter version. It gives a nice flavor and creaminess. Another option is plain yogurt. This adds creaminess but lowers the fat. You could also try cashew cream for a nutty taste. In this blog post, we explored the ingredients, detailed steps, and helpful tips for making a delicious dish. You learned about ingredient lists, substitutions, and which kitchen tools to use. We also covered troubleshooting, variations, and how to store leftovers. Cooking can be fun and easy with the right knowledge. Now, you can confidently whip up your dish, making it your own. Enjoy your cooking journey, and remember that practice makes perfect!

Creamy One-Pot Orzo Dinner

A delicious and creamy one-pot meal featuring orzo pasta and fresh vegetables.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4
Calories 400 kcal

Ingredients
  

  • 1 cup orzo pasta
  • 2 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper diced (red or yellow)
  • 1 zucchini diced
  • 1 cup cherry tomatoes, halved
  • 4 cups vegetable broth
  • 1 cup heavy cream (or coconut milk for a lighter version)
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • for garnish fresh basil leaves
  • optional grated Parmesan cheese

Instructions
 

  • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-5 minutes.
  • Stir in the minced garlic and sauté for an additional minute until fragrant.
  • Add the diced bell pepper, zucchini, and cherry tomatoes to the pot. Cook for about 4-5 minutes, stirring occasionally, until the vegetables start to soften.
  • Add the orzo pasta, vegetable broth, dried basil, and oregano to the pot. Bring to a boil, then reduce the heat to low and cover. Let it simmer for about 10-12 minutes, stirring occasionally, until the orzo is tender and most of the liquid is absorbed.
  • Stir in the heavy cream (or coconut milk) and mix until the dish is creamy and well combined. Cook for another 2-3 minutes on low heat to heat through.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh basil leaves and a sprinkle of grated Parmesan cheese if desired.

Notes

For a lighter version, substitute heavy cream with coconut milk.
Keyword creamy, one pot, orzo, vegetarian