Orzo Recipe
This creamy Orzo with Roasted Vegetables and Garlic Confit is a rustic Italian main course that transforms simple pantry ingredients into a comforting, restaurant-quality dish. Rice-shaped orzo pasta is combined with caramelized garlic, seasonal roasted vegetables, and a silky cream sauce finished with fresh herbs and Parmigiano-Reggiano. Ready in under 45 minutes, this elegant yet approachable dish works equally well for weeknight dinners or entertaining guests.
Ingredients
- 320 g (2⅓ cups) orzo pasta
- 1 medium zucchini, cut into 1 cm (½ inch) cubes
- 1 medium red bell pepper, diced
- 150 g (5 oz) cherry tomatoes, halved
- 8 large garlic cloves, thinly sliced
- 75 ml (5 tablespoons) extra virgin olive oil
- 200 ml (¾ cup) heavy cream
- 100 ml (⅖ cup) dry white wine
- 60 g (⅔ cup) freshly grated Parmigiano-Reggiano
- 20 g (¾ cup) fresh basil leaves, torn
- 10 g (⅓ cup) fresh flat-leaf parsley, chopped
- 1 teaspoon fine sea salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper flakes
- 2 tablespoons unsalted butter
Instructions
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Preheat oven to 200°C (400°F). Toss cubed zucchini, diced bell pepper, and halved cherry tomatoes with 2 tablespoons olive oil, salt, and black pepper on a baking sheet. Roast for 18-20 minutes until vegetables are caramelized and tender.
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While vegetables roast, warm 3 tablespoons olive oil in a small saucepan over medium-low heat. Add thinly sliced garlic and red pepper flakes. Cook gently for 12-14 minutes, stirring occasionally, until garlic turns pale golden and becomes fragrant—do not brown it.
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Bring a large pot of salted water to a rolling boil. Add orzo pasta and cook according to package directions until al dente, about 9-10 minutes. Reserve 240 ml (1 cup) pasta cooking water before draining.
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In a large skillet over medium heat, add the garlic oil (including all sliced garlic). Pour in white wine and let it reduce by half, about 3 minutes, scraping the pan to incorporate any flavorful bits.
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Reduce heat to medium-low and slowly whisk in the heavy cream. Add butter and stir constantly until the sauce is smooth and slightly thickened, about 2 minutes. Season with salt and a pinch of black pepper.
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Add the cooked orzo to the cream sauce and stir well. Fold in the roasted vegetables gently. Add ¼ cup of reserved pasta water and stir until the mixture reaches a creamy consistency (add more pasta water if needed for desired texture).
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Remove from heat and stir in torn basil leaves and chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Divide among serving bowls and top each portion with freshly grated Parmigiano-Reggiano.
Substitutions
- Replace heavy cream with equal parts crème fraîche for a lighter, tangier sauce
- Substitute roasted vegetables with 150 g cooked spinach, 100 g roasted mushrooms, and 50 g sun-dried tomatoes
- Use vegetable or chicken broth instead of white wine for a non-alcoholic version
- Replace Parmigiano-Reggiano with aged Pecorino Romano for a sharper, more assertive cheese flavor
Tips
- Do not skip the garlic confit step—slow-cooking garlic in oil develops a sweet, mellow flavor that raw garlic cannot achieve
- Stir the orzo frequently during the final assembly to prevent sticking; the pasta will continue absorbing sauce, so reserve pasta water for adjustment
- For a lighter version, substitute half the cream with reserved pasta water and reduce the butter to 1 tablespoon
- Taste the vegetables while roasting; oven temperatures vary, so remove them when they have caramelized edges but still retain some texture
Orzo, or orzotto, appears throughout Mediterranean Italian cuisine as both a soup base and a standalone dish, bridging the traditions of risotto and pasta. This preparation reflects the Italian principle of cucina povera—transforming humble ingredients into sophisticated dishes through careful technique and quality olive oil.
Frequently Asked Questions
How long does Orzo Recipe take to make?
Orzo Recipe takes about 45 minutes total — 15 minutes of prep and 30 minutes of cooking — and makes 4 servings.
What can I substitute in Orzo Recipe?
You can adapt it easily: Replace heavy cream with equal parts crème fraîche for a lighter, tangier sauce; Substitute roasted vegetables with 150 g cooked spinach, 100 g roasted mushrooms, and 50 g sun-dried tomatoes; Use vegetable or chicken broth instead of white wine for a non-alcoholic version.
How should I store leftover Orzo Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Orzo Recipe?
Each serving of Orzo Recipe has about 18g of protein and 598 calories.
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