one pot orzo

You’re going to love this easy, creamy and delicious one-pot orzo made with chicken sausage, onions, spinach and corn topped with grated Parmesan.

One-Pot Orzo with Sausage, Spinach and Corn

chicken sausage

½ medium yellow onion (chopped)

corn kernels

dry orzo

chicken broth

baby spinach

¼ cup freshly grated parmesan

black pepper

Remove the sausage from the casing and add it to a heavy bottom sauce pot or Dutch oven.

Cook over medium-high heat for 5 minutes, breaking it up with a wooden spoon.

Add the onion and corn (no need to thaw) and sauté for 10 minutes.

Add the orzo and chicken broth, stir to combine then bring to a boil.

Reduce heat to medium low and simmer 10 minutes, stirring every few minutes and scraping the bottom of the pot to make sure the orzo doesn’t stick.

Remove from the heat, add the spinach, stir and cover for a couple minutes, until the spinach has wilted.

Top with freshly grated parmesan and black pepper, to taste and serve.

One-pot orzo with tomatoes is a creamy, comforting, wholesome, satisfying meal that tastes like faux risotto but cooks in just 25 minutes, perfect for busy weeknights and dinner parties!

One-Pot Orzo

olive oil

onion

garlic

cherry tomatoes (halved)

orzo ((I used gluten-free))

vegetable broth (or water)

coconut milk (or thin cashew cream)

tomato paste ((optional))

Salt & pepper (to taste)

Red pepper flakes (to taste)

Parmesan

herbs

You can watch the video in the post for visual instructions.First, dice the onion, mince the garlic, and halve the cherry tomatoes.

Then, heat the olive oil in a medium saucepan/skillet over medium heat. Once hot, add the onion and sauté for about 3 minutes. Then add the garlic to sauté for 30-60 seconds.

Stir in the cherry tomatoes and cook until they soften slightly. Use a fork or potato masher to gently press them to release their juices.

Add the orzo, mix well, and toast for a minute until lightly golden and fragrant.

Pour in the vegetable broth, a little at a time, while stirring. Keep stirring until no broth remains.

Then, lower the heat to a simmer and pour in the coconut milk, cooking the orzo for about 5-8 minutes.

Next, add the tomato paste (if using), taste, and season the orzo with salt, pepper, and red pepper flakes.

Finally, add more broth if you want a saucier tomato orzo, cover the pan, and cook for a few more minutes until the orzo is al dente, stirring occasionally. Serve in bowls topped with vegan Parmesan and basil – enjoy!

Delicious! Highly recommended.
I doubled the onion, garlic, and tomato. As I used soup pasta not orzo I halved the vegetable broth and used about 2/3 the coconut milk. As soup pasta cooks in 2-4 minutes, I adjusted the cooking time accordingly. The basil and parmesan cheese really improve the flavour.

One of my new go-to recipes :)
Super flavorful, creamy and a true feelgood dish.

Thank you very much for the recipe :)

https://content.jwplatform.com/videos/4FGxpiyo.mp4

One-pot orzo with tomatoes is a creamy, comforting, wholesome, satisfying healthy meal that tastes like faux risotto but cooks in just 25 minutes, perfect for busy weeknights and dinner parties!

One-Pot Orzo (Healthy Recipe)

One Pot Marry Me Orzo with sausage is a creamy, cozy dinner made with smoked sausage, sun-dried tomatoes, spinach, and parmesan. This easy one pot orzo recipe comes together in about 30 minutes for a rich, flavorful meal with minimal effort and maximum comfort.

One Pot Marry Me Orzo (with Sausage)

butter

26 oz turkey sausage (2 × 13-oz packs)

TBSP minced garlic

heavy cream

soy sauce

onion powder

garlic powder

Cajun seasoning (to taste)

½ teaspoon Old Bay seasoning

orzo pasta

sun-dried tomatoes

oz fresh baby spinach (chopped)

¾ cup freshly grated parmesan

oz mushrooms (sliced)

Slice sausage into ½” pieces. In a large deep skillet or Dutch oven, melt butter over medium heat. Add turkey sausage and mushrooms (if using).  Once the meat begins to brown and the mushrooms begin to soften, about 7 minutes. Add the minced garlic and cook for one minute.

Stir in heavy cream, chicken broth, soy sauce, onion powder, garlic powder, Cajun seasoning, and Old Bay.  Increase the heat to medium-high.

Add orzo and sun-dried tomatoes.

Bring to a boil, then reduce heat to a gentle simmer.

Cook 8–10 minutes, uncovered, stirring occasionally, until orzo is tender and creamy. (Add a splash of water or broth if mixture thickens too much.)

Stir in chopped spinach and cook until wilted.

Taste and adjust seasoning.

Serve warm with parmesan on top.

This Lemon Chicken Orzo is vibrant, packed with flavour and all made in one pan!

Lemon Chicken Orzo

Chicken Breasts, (brought close to room temp)

Salt

Olive Oil, (as needed)

Uncooked Orzo

/ 875 milliliters Chicken Stock ((not piping hot!))

/ 250 milliliters Heavy/Double Cream, (at room temp)

tbsp Butter

tsp Fresh Thyme Leaves, (finely diced (or sub 1/2 tsp dried))

Lemon, (zested, halved, then

Leek, (trimmed and finely diced (see notes))

Garlic, (finely diced)

Salt & Pepper, (to taste)

Fresh Parsley

Slice the chicken breasts right through the centre to create 4 even-sized breasts. Coat in salt, garlic powder, onion powder and black pepper.

Heat up around 1 tbsp olive oil over medium-high heat in a large deep cast iron skillet or pot. Add chicken and fry both sides until golden, with the centre piping hot and white all the way through. Remove and add to a side plate. Fry asparagus (if using) for a few mins with a good pinch of salt &amp; pepper until they begin to soften. Add to plate with the chicken and tightly cover in foil to keep warm. Slice chicken just before needed.

Reduce heat to a medium and melt in 1 tbsp butter. Add the leek and fry until soft, then add in garlic, thyme &amp; lemon zest and fry for another 1-2mins. Stir in orzo, then pour in chicken stock and the juice of half the lemon. Give it a stir, then stir in the cream and a pinch of salt and pepper.

Give it a good stir then bring it to a simmer. Keep the heat on low, stirring frequently until the orzo is cooked and the sauce has thickened to a risotto-style consistency. Stir in parmesan then stir in 1 more tbsp butter. Check for seasoning and adjust if desired. Stir in a splash of stock, water or cream if you over-reduce the sauce.

Serve individual portions with sliced chicken on top, alongside asparagus, a sprinkle of fresh parsley and a small lemon wedge each (if you want it more lemony).

OMG this was AMAZING!! I used the amount of lemon juice suggested, then served with a wedges each. I didn’t think it needed anymore lemon, but hubby added another squeeze. Great recipe thank you!

https://www.youtube.com/watch?v=IBDHpPQ49B4

This Lemon Chicken Orzo is vibrant, packed with flavour and all made in one pan! Chris x

FULL RECIPE POST: https://www.dontgobaconmyheart.co.uk/lemon-chicken-orzo/

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This one-pot wonder is beyond delicious, super easy to make and ready in 30 minutes. Flaky salmon fillets paired with velvety orzo, infused with the sweetness of fresh corn.

Creamed Corn Orzo with Salmon

unsalted butter

salmon removed)

salt

Cajun seasoning

yellow onion (finely chopped)

tsp black pepper

thyme (more for serving)

orzo

corn

lemon juice

chili flakes

seasoning

Get your prep done before you start cooking. Pat the salmon fillets dry with a paper towel. Season both sides with salt, garlic powder and Cajun seasoning. Grate the Parmesan, finely chop the onion and mince the garlic.

cleaning

Shuck the corn, removing the husks and silks. Cut each cob in half to get 2 equal parts. Hold a halved ear of corn upright on your cutting board, steadying the tapered end against the board. Use a large sharp knife to shave the corn kernels from the cob, working in long strips down towards the bottom. Repeat the process with the remaining ears of corn.

searing

Heat oil and 1 tbsp butter over medium high in a large nonstick pan or skillet. Add salmon fillets and sear, 3-4 minutes per side. Remove from skillet and set aside.

sautéing

Reduce heat to medium, add garlic and onion. Cook until soft and fragrant for about 2 minutes. Stir in salt, pepper and thyme leaves. Add orzo and corn kernels, toast for 1 minute.

simmering

Pour in broth and bring to a boil. To maintain a simmer, reduce the heat to medium-low. Cook uncovered while stirring frequently to keep the orzo from sticking, until almost al dente and most of the liquid is absorbed, about 10 minutes.

cooking

Stir in Parmesan. Next add cream and lemon juice, simmer for 2 minutes. Return salmon to the skillet and simmer everything for 2-3 more minutes or until the salmon is heated through.

serving

Top with thyme, black pepper and chili flakes. Enjoy!

Oh my goodness this was delicious! I ended up grilling the salmon instead. Everybody loved it!

Great recipe! I added mushrooms 8oz of mushrooms (cooked with onion/garlic). I used four ears of corn! I also milked the corn after shaving all of the kernels off. Then, I threw the cobs in my homemade veggie broth and let boil for about 5-10 minutes before adding to the skillet. I got every last squeeze of the corn flavor out! So delicious!

I absolutely loved this dish! My husband and I are well seasoned home cooks and he was in the restaurant business so we are extremely picky. We will definitely be making it again!
The only changes we made were to halve the salmon ingredients for just the two of us and we also did 1/3 for the orzotto and used light cream instead of heavy cream to reduce the overall calories. We found that 1/3 of the recipe was perfect for the two of us. so delicious, thank you!

Just made for the second time and this is a spectacular recipe!  
There is so much flavour….used Red Spring Salmon……amazing!
Thank you for a lovely balanced dish which is so flavourful
and 5 star on all levels.

First timer here and I’m so happy I tried this recipe! I cooked the salmon the grill so I can’t speak to the fish, but the orzo is to die for. I was second guessing the amount of garlic but it was perfect. Thanks, Anna, for this one. Can’t wait to try more!

Thank you! I just made the recipe, it turned out AMAZING. I subbed evaporated milk in for the heavy cream to cut some calories and it worked out really well. Will definitely become a staple in my kitchen!

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The most viewed one pot orzo recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine