Orzo Pasta With Tomatoes And Feta (30-Minute One Pot Dinner)
This one-pot tomato and feta orzo is bursting with flavor despite using just a handful of simple ingredients. Ready in around 30 minutes, it's easier than risotto and every bit as delicious.
Servings: 3 to 4
Equipment
Ingredients
- ¼ cup extra virgin olive oil
- 3 cups cherry tomatoes (or other small tomatoes)
- 4 cloves garlic peeled and crushed
- 9 ounces orzo (risoni)
- ½ can chopped tomatoes
- 1½ cups vegetable broth (stock) or use chicken broth/stock
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 pinch chili flakes (optional)
- 2 teaspoons honey (or 1 teaspoon sugar)
- ½ tablespoon balsamic vinegar
- 1 cup fresh basil 1 cup is about a bunch (or substitute with 1 to 2 teaspoons of dried basil)
- 5 ounces feta cheese
Instructions
- In a large heavy pot or pan, heat the olive oil on a medium heat. Add the cherry tomatoes and then the crushed garlic. Turn the heat down to medium low and cook slowly for around 10 minutes until the tomatoes have started to cook down and the mixture is almost sticky. Stir every now and again so that the garlic doesn't burn.¼ cup extra virgin olive oil, 3 cups cherry tomatoes, 4 cloves garlic
- Scrape the tomato mixture to the side, then add the dry orzo to the clear side. Move around for 20 to 30 seconds to 'toast' the orzo. Then stir the tomatoes and orzo together.9 ounces orzo
- Add the canned tomatoes, vegetable broth (stock), salt and pepper and chili flakes (if using). Stir well, then heat on a medium high heat until bubbling. Immediately turn the heat down and simmer gently until the orzo is 'just' cooked, around 10 minutes. Stir and scrape the bottom several times to stop the orzo sticking too much (a little sticking is OK). Add a drizzle more water if necessary to keep the mixture a risotto-like consistency.½ can chopped tomatoes, 1½ cups vegetable broth, ½ teaspoon salt, ¼ teaspoon pepper, 1 pinch chili flakes
- When the orzo is cooked, quickly stir in the honey, balsamic vinegar and basil. Stir until the basil is wilted. Taste and add more salt and pepper if you think it needs it.2 teaspoons honey, ½ tablespoon balsamic vinegar, 1 cup fresh basil
- Serve immediately into bowls. Crumble over a generous amount of feta cheese. Enjoy!5 ounces feta cheese
Notes
Serving ideas: Tomato orzo is delicious enjoyed by itself, or it can be a side dish with any simple meat or fish. If you have an air fryer, try it with these simple air fried chicken thighs.
Substitutes for orzo: In case you can't find orzo pasta (risoni), you just need another very small pasta shape that cooks in around the same time. Try ditalini (small tube shaped pasta), pearl couscous (small ball-shaped pasta), or very small shells.
Storage and reheating instructions: Leftovers will keep relatively well in an airtight container or covered in the fridge for 3 to 4 days. Reheat covered in a microwave for a few minutes, or gently in a saucepan with an extra drizzle of water. Bear in mind that this is best enjoyed immediately after cooking! It is not really suitable for freezing since the texture of the orzo can change too much.
Nutrition
Calories: 669kcal | Carbohydrates: 82g | Protein: 20g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 42mg | Sodium: 1518mg | Potassium: 721mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1692IU | Vitamin C: 43mg | Calcium: 312mg | Iron: 4mg
