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15 Orzo Recipes (Easy, Versatile & Flavor-Packed)

ByFoodarshia

Is it rice? Is it pasta? The debate rages on (okay, not really—it’s definitely pasta), but one thing is certain: orzo is the undisputed champion of the pantry. It cooks faster than rice, feels creamier than spaghetti, and somehow manages to absorb every ounce of flavor you throw at it. If you aren’t cooking with orzo regularly, IMO, you are missing out on one of the easiest ways to make dinner feel fancy with zero effort. 🙂

I remember the first time I made an orzo dish. I expected it to be mushy or boring. Instead, I got this silky, risotto-like texture without having to stand over the stove stirring for 45 minutes. It was a revelation. Since then, I’ve used it in soups, salads, and one-pot wonders that save my sanity on busy weeknights.

So, toss out that box of plain penne for a night. These 15 orzo recipes range from bright, zesty salads to comforting, cheesy casseroles. Grab a spoon, because you’re going to want to scoop up every last bite.

1. Lemon Garlic Butter Orzo with Asparagus

This recipe is basically spring on a plate. It’s bright, zesty, and incredibly fast. The starch from the orzo mixes with the butter and lemon juice to create a light, creamy sauce that coats every grain.1

Ingredients

  • 1 cup orzo (uncooked)
  • 1 bunch asparagus, cut into 1-inch pieces
  • 2 cups chicken or vegetable broth
  • 3 tbsp butter
  • 2 cloves garlic, minced
  • 1 lemon (zest and juice)
  • 1/4 cup Parmesan cheese

Instructions

  1. Melt the butter in a skillet over medium heat. Add the garlic and sauté until fragrant (about 30 seconds).
  2. Stir in the dry orzo and toast it slightly for 1 minute.
  3. Pour in the broth and bring to a simmer. Cover and cook for 8 minutes.
  4. Add the asparagus pieces on top of the orzo. Cover again and cook for another 3–4 minutes until the liquid absorbs and asparagus is tender.
  5. Stir in the lemon juice, zest, and Parmesan cheese.

Why toast the orzo first? It adds a subtle nutty flavor that prevents the dish from tasting like boiled paste.

2. Creamy Mushroom & Spinach Orzo “Risotto”

Risotto is delicious, but who has the time? This “fake-out” version uses orzo to mimic that creamy texture in half the time. It’s rich, earthy, and pure comfort food.

Ingredients

  • 1 cup orzo
  • 8 oz mushrooms (cremini or baby bella), sliced
  • 2 cups fresh spinach
  • 2.5 cups broth
  • 1/2 cup heavy cream (or half-and-half)
  • 1 shallot, diced
  • Thyme and Parmesan

Instructions

  1. Sauté the mushrooms and shallots in olive oil until browned. Remove half the mushrooms for garnish later.
  2. Add the orzo and broth to the pan. Simmer uncovered, stirring occasionally, for 10 minutes.
  3. Stir in the heavy cream and spinach. Cook until the spinach wilts and the sauce thickens.
  4. Top with the reserved crispy mushrooms and plenty of cheese.

Does it really taste like risotto? Yes, because the starch released by the orzo thickens the liquid naturally.

3. One-Pot Greek Chicken Orzo

This is a complete meal in a single skillet. The chicken juices drip down into the pasta as it cooks, infusing everything with savory goodness. Plus, fewer dishes to wash is always a win.

Ingredients

  • 4 chicken thighs (bone-in, skin-on)
  • 1 cup orzo
  • 2 cups chicken broth
  • 1 cup cherry tomatoes
  • 1/2 cup Kalamata olives
  • 1/2 cup feta cheese
  • Oregano and lemon

Instructions

  1. Sear the chicken thighs skin-side down until crispy. Flip and sear the other side. Remove from pan.
  2. Add the orzo to the chicken fat left in the pan. (Flavor goldmine!)
  3. Pour in the broth, tomatoes, olives, and oregano.
  4. Nestle the chicken back into the pan.
  5. Simmer covered for 15 minutes until chicken is cooked through and pasta is tender.
  6. Sprinkle with feta before serving.

Using bone-in thighs keeps the meat juicy during the longer cook time. Breasts would dry out here.

4. Caprese Orzo Salad

Summer in a bowl. This salad is best served cold or at room temperature, making it perfect for picnics or meal prep lunches.

Ingredients

  • 1.5 cups cooked orzo, cooled
  • 1 cup cherry tomatoes, halved
  • 1 cup mozzarella pearls (bocconcini)
  • 1/2 cup fresh basil, chopped
  • Balsamic glaze for drizzling

Instructions

  1. Toss the cooled orzo with a little olive oil to prevent sticking.2
  2. Mix in the tomatoes, mozzarella, and basil.
  3. Season with salt and pepper.
  4. Drizzle generously with balsamic glaze right before eating.

If you make this ahead, wait to add the basil until serving. Basil turns brown and ugly in the fridge.

5. Orzo with Roasted Butternut Squash & Sage

This screams autumn. The sweetness of the squash pairs perfectly with the savory sage and salty cheese. It feels sophisticated enough for a holiday side dish.

Ingredients

  • 1 cup orzo
  • 2 cups butternut squash, cubed
  • 1 tbsp fresh sage, chopped
  • 1/4 cup pecans, toasted
  • Goat cheese crumbles

Instructions

  1. Roast the squash cubes with olive oil at 400°F for 25 minutes.
  2. Cook the orzo in salted water. Drain.
  3. Fry the sage leaves in a little brown butter until crispy.
  4. Toss the warm orzo with the squash, sage butter, and goat cheese.
  5. Top with pecans.

The goat cheese melts slightly into the warm pasta, creating a creamy sauce without adding cream.

6. Lemon Chicken Orzo Soup

Move over, chicken noodle. Orzo holds its shape better than egg noodles in soup, meaning your leftovers won’t turn into mush the next day.

Ingredients

  • 1 cup orzo (uncooked)
  • 2 cooked chicken breasts, shredded
  • 6 cups chicken broth
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1 lemon (juice)
  • Fresh dill

Instructions

  1. Sauté carrots and celery in a pot.
  2. Add broth and bring to a boil.
  3. Stir in the dry orzo and simmer for 8 minutes.
  4. Add the shredded chicken and lemon juice.
  5. Finish with fresh dill.

Why use lemon in soup? Ideally, it brightens the heavy, savory flavors and makes you feel better if you have a cold.

7. Cheesy Broccoli Orzo Bake

This is basically mac and cheese’s sophisticated cousin. It’s cheesy, gooey, and hides a decent amount of vegetables. Kids love this one.

Ingredients

  • 1.5 cups orzo
  • 2 cups broccoli florets, chopped small3
  • 2 cups sharp cheddar cheese, shredded
  • 1/2 cup milk
  • 1/4 cup breadcrumbs

Instructions

  1. Cook orzo and broccoli together in boiling water for 6 minutes. Drain.
  2. Mix the hot pasta/veggie mix with the cheese and milk.
  3. Transfer to a baking dish.
  4. Top with breadcrumbs.
  5. Bake at 375°F for 15 minutes until bubbly.

Chop the broccoli small so it cooks at the same speed as the pasta. Nobody wants raw crunchy broccoli in their casserole.

8. Shrimp Scampi Orzo

Shrimp scampi usually uses linguine, but orzo makes it easier to eat. Every spoonful gets a perfect ratio of shrimp, pasta, and garlicky sauce.

Ingredients

  • 1 lb shrimp, peeled
  • 1 cup orzo
  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 1/2 cup white wine
  • Red pepper flakes
  • Parsley

Instructions

  1. Cook the orzo separately.
  2. Sauté shrimp in butter and garlic until pink. Remove shrimp.
  3. Deglaze the pan with wine and let it reduce slightly.
  4. Toss the cooked orzo and shrimp back into the sauce.
  5. Garnish with parsley and pepper flakes.

Don’t skip the wine! The acidity cuts through the butter and balances the dish.

9. Mediterranean Orzo Salad with Chickpeas

This is my go-to meal prep lunch. It’s hearty, packed with protein, and holds up perfectly in the fridge for days.

Ingredients

  • 1 cup orzo
  • 1 can chickpeas, rinsed
  • 1 cucumber, diced
  • 1/2 cup red onion, diced
  • 1/2 cup feta cheese
  • Dressing: Olive oil, lemon juice, dried oregano, garlic powder

Instructions

  1. Cook and cool the orzo.
  2. Combine all ingredients in a large bowl.
  3. Whisk the dressing ingredients and pour over the salad.
  4. Toss well.

Rinsing the chickpeas is crucial. The liquid in the can is slimy and salty—get rid of it.

10. Tomato Basil Orzo (“Orzotto”)

Similar to the mushroom risotto, this uses tomato paste and broth to create a rich, red sauce that clings to the pasta. It tastes like concentrated pizza flavor.

Ingredients

  • 1 cup orzo
  • 1 can (14 oz) crushed tomatoes
  • 2 cups vegetable broth
  • 1/2 onion, diced
  • Fresh basil
  • Parmesan

Instructions

  1. Sauté onion until soft.
  2. Add orzo and toast briefly.
  3. Pour in tomatoes and broth.
  4. Simmer uncovered, stirring often, until creamy and cooked.
  5. Stir in fresh basil at the very end.

Stirring often releases the starch, which gives it that creamy, risotto-like consistency.

11. Spinach & Artichoke Orzo

If you love the dip, you will love this pasta. It’s creamy, tangy, and feels incredibly indulgent.

Ingredients

  • 1 cup orzo
  • 1 jar marinated artichoke hearts, chopped
  • 2 cups fresh spinach
  • 4 oz cream cheese
  • 1/2 cup mozzarella cheese

Instructions

  1. Cook orzo in broth. Do not drain all the liquid; leave a little starchy water.
  2. Stir in the cream cheese until melted.
  3. Add spinach, artichokes, and mozzarella.
  4. Stir until spinach wilts and cheese is stringy.

Using marinated artichokes adds extra flavor from the oil and spices in the jar.4

12. Pesto Orzo with Sun-Dried Tomatoes

Pesto can be overpowering, but the sweetness of sun-dried tomatoes balances it out perfectly. This works hot or cold.

Ingredients

  • 1.5 cups orzo
  • 1/2 cup basil pesto (jarred or fresh)
  • 1/3 cup sun-dried tomatoes (oil-packed)
  • Pine nuts for crunch

Instructions

  1. Cook orzo. Drain.
  2. Stir in pesto and tomatoes while pasta is hot.
  3. Top with toasted pine nuts.

Toast the pine nuts in a dry pan for 2 minutes. It brings out their buttery flavor.

13. Mexican Street Corn (Elote) Orzo

This is a fun twist on the classic corn side dish. The orzo acts as a vehicle for the creamy, spicy, lime-spiked sauce.

Ingredients

  • 1 cup orzo
  • 1.5 cups corn kernels (frozen or fresh)
  • 2 tbsp mayo
  • 1 tbsp sour cream
  • Cotija cheese
  • Chili powder and lime

Instructions

  1. Cook orzo. During the last 3 minutes, add the corn to the boiling water. Drain.
  2. Mix mayo, sour cream, lime juice, and chili powder.
  3. Toss the pasta/corn mix with the sauce.
  4. Crumble Cotija cheese on top.

Can’t find Cotija? Feta cheese is a decent substitute, though it’s slightly saltier.

14. Sausage & Peppers Orzo Skillet

Hearty, savory, and filling. The spicy sausage flavors the entire dish as it cooks.

Ingredients

  • 1 lb Italian sausage (casing removed)
  • 1 cup orzo
  • 2 bell peppers, sliced
  • 1 onion, sliced
  • 2 cups beef broth

Instructions

  1. Brown the sausage in a skillet.
  2. Add peppers and onions; cook until soft.
  3. Stir in orzo and broth.
  4. Simmer covered for 12 minutes.

Beef broth gives this a richer, deeper color and flavor than chicken broth.

15. Sweet Corn & Zucchini Orzo

A light, vegetarian summer dish that highlights fresh produce. The zucchini melts down into a jammy consistency.

Ingredients

  • 1 cup orzo
  • 2 zucchini, grated or diced small
  • 1 cup corn
  • 2 tbsp butter
  • Parmesan

Instructions

  1. Sauté zucchini and corn in butter until soft.
  2. Stir in cooked orzo.
  3. Season with salt, pepper, and plenty of Parmesan.

Grating the zucchini makes it cook almost instantly and blend seamlessly with the pasta grains.

Conclusion

And there you have it—15 reasons to keep a box of orzo in your pantry at all times. Whether you want a refreshing salad, a hearty soup, or a creamy faux-risotto, this tiny pasta delivers big results.

My biggest tip? Don’t overcook it. Because the grains are small, they go from “al dente” to “mush” in about 60 seconds. Keep an eye on the pot, taste frequently, and enjoy the versatility.

So, grab your skillet, pick a recipe, and start cooking. Your weeknight dinner rotation just got a major upgrade. Happy eating!

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