Orzo, a small rice-shaped pasta, is a staple ingredient in Mediterranean and Italian cuisine. Orzo is a pasta that resembles rice in shape but offers the unique texture of traditional pasta.

Often referred to as “pastina,” meaning “little pasta” in Italian, orzo can be used in a variety of dishes, making it a staple in many kitchens.

Despite its resemblance to rice, orzo is made from wheat, making it an excellent base for salads, soups, creamy sides, and main dishes.

If you’re looking to whip up a refreshing salad for a summer picnic or a comforting side dish to accompany your favorite protein, orzo is an excellent choice.

Incorporating orzo into your meals is not only convenient but also nutritious. It is typically made from durum wheat semolina, providing a good source of carbohydrates and protein.

Orzo works beautifully in Mediterranean diets, as it complements fresh vegetables, olive oil, and lean proteins like chicken or seafood. It’s also perfect for quick and easy weeknight meals, meal prep, or as a crowd-pleasing dish for special occasions.

In this collection, I’m excited to share 15 of my favorite orzo recipes that I believe you’ll absolutely love.

From the creamy Garlic Parmesan Orzo to the impressive and dinner-party-worthy Salmon and Lemon Orzo, these dishes are not only simple to prepare but also perfect for elevating your regular meal rotation.

1- Spinach Mushroom Orzo

This creamy and savory Spinach Mushroom Orzo is a delicious one-pot meal that combines the earthy flavors of mushrooms with tender spinach and al dente orzo pasta.

Ready in just 30 minutes, it’s perfect for a quick weeknight dinner or as a side dish.

Ingredients:

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1 cup uncooked orzo
• 2 1/2 cups vegetable or chicken broth
• 1/2 cup heavy cream
• 3 cups fresh spinach
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened about 3 minutes.
2. Add mushrooms and cook until they release their moisture and begin to brown, about 5-7 minutes.
3. Stir in garlic and cook for another minute.
4. Add orzo to the pan and toast for 1-2 minutes, stirring constantly.
5. Pour in broth and bring to a boil. Reduce heat, cover, and simmer for 10-12 minutes until orzo is tender and liquid is mostly absorbed.
6. Stir in heavy cream and spinach. Cook until spinach is wilted, about 2-3 minutes.
7. Remove from heat and stir in Parmesan cheese. Season with salt and pepper to taste.

Variations:

• Add cooked chicken or shrimp for extra protein.
• Use kale or arugula instead of spinach for a different flavor profile.

Tips and Suggestions:

• For a lighter version, substitute half-and-half for the heavy cream.
• Toast pine nuts and sprinkle on top for added crunch and flavor.

Total Calories:

Approximately 350-400 calories per serving (serves 4)

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2- Mushroom Orzo Risotto

This Mushroom Orzo Risotto is a creamy, comforting dish that mimics the texture of traditional risotto but uses orzo pasta for a quicker cooking time. The earthy mushrooms and rich Parmesan create a luxurious flavor profile.

Ingredients:

• 2 tablespoons olive oil
• 1 lb mixed mushrooms (shiitake, cremini, oyster), sliced
• 1 shallot, finely chopped
• 2 cloves garlic, minced
• 1 1/2 cups orzo
• 1/2 cup white wine
• 4 cups chicken or vegetable broth, warmed
• 1/2 cup grated Parmesan cheese
• 2 tablespoons butter
• 2 tablespoons fresh thyme leaves
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and cook until browned, about 8-10 minutes. Remove half the mushrooms and set aside.
2. In the same pan, add shallot and garlic. Cook until softened, about 2 minutes.
3. Add orzo and stir to coat with oil. Toast for 1-2 minutes.
4. Pour in white wine and stir until absorbed.
5. Begin adding warm broth, 1/2 cup at a time, stirring constantly. Allow each addition to be absorbed before adding more.
6. Continue this process until orzo is tender and creamy, about 15-18 minutes.
7. Stir in Parmesan, butter, thyme, and reserved mushrooms. Season with salt and pepper.

Variations:

• Add sautéed spinach or peas for extra vegetables.
• Use truffle oil instead of olive oil for a more luxurious flavor.

Tips and Suggestions:

• Keep the broth warm to maintain consistent cooking temperature.
• For a vegetarian version, use vegetable broth and ensure the Parmesan is vegetarian-friendly.

Total Calories:

Approximately 400-450 calories per serving (serves 4)

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3- One Pot Lemon Orzo Chicken

This bright and zesty Lemon Orzo Chicken is a refreshing one-pan meal that combines tender chicken, al dente orzo, and a light lemon sauce. It’s perfect for a quick and easy weeknight dinner with a touch of Mediterranean flair.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups orzo
• 3 cups chicken broth
• Zest and juice of 2 lemons
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley
• 1/4 cup grated Parmesan cheese

Instructions:

1. Season chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove and set aside.
3. In the same pan, add onion and cook until softened, about 3 minutes.
4. Add garlic and orzo, stirring to coat the orzo in oil. Toast for 1-2 minutes.
5. Pour in chicken broth, lemon zest, and lemon juice. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until orzo is tender.
6. Stir in cooked chicken, peas, and parsley. Cook for an additional 2-3 minutes until peas are heated through.
7. Remove from heat and stir in Parmesan cheese. Adjust seasoning if needed.

Variations:

• Use chicken thighs instead of breasts for more flavor.
• Add baby spinach instead of peas for a different green vegetable.

Tips and Suggestions:

• For a creamier texture, stir in a splash of heavy cream at the end.
• Garnish with additional lemon wedges for those who prefer extra citrus flavor.

Total Calories:

Approximately 450-500 calories per serving (serves 4)

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4- Creamy Parmesan Chicken and Orzo Recipe

This Creamy Parmesan Chicken and Orzo is a rich, comforting one-pan meal that combines tender chicken with creamy orzo pasta. The Parmesan cheese adds a nutty flavor, making this dish a family favorite.

Ingredients:

• 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 cups orzo
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1 cup grated Parmesan cheese
• 2 cups baby spinach
• 1/4 cup chopped fresh basil

Instructions:

1. Season chicken with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove and set aside.
3. In the same pan, add onion and cook until softened, about 3 minutes.
4. Add garlic and orzo, stirring to coat the orzo in oil. Toast for 1-2 minutes.
5. Pour in chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until orzo is tender.
6. Stir in heavy cream and Parmesan cheese until the cheese is melted and the sauce is creamy.
7. Add cooked chicken, spinach, and basil. Stir until spinach is wilted.
8. Adjust seasoning if needed and serve hot.

Variations:

• Add sun-dried tomatoes for a tangy flavor boost.
• Use a mixture of Parmesan and Asiago cheeses for a more complex flavor.

Tips and Suggestions:

• For a lighter version, use half-and-half instead of heavy cream.
• Garnish with extra Parmesan cheese and fresh basil leaves before serving.

Total Calories:

Approximately 550-600 calories per serving (serves 4)

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5- One-Pan “Marry Me” Chicken Orzo

This One-Pan “Marry Me” Chicken Orzo is a delicious and impressive dish that combines tender chicken with creamy orzo in a sun-dried tomato sauce. It’s said to be so good that it might just inspire a marriage proposal!

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/2 cup sun-dried tomatoes, chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1 1/2 cups orzo
• 3 cups chicken broth
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 cup fresh basil, chopped

Instructions:

1. Season chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-6 minutes per side. Remove and set aside.
3. In the same pan, add sun-dried tomatoes, garlic, oregano, and red pepper flakes. Cook for 1-2 minutes until fragrant.
4. Add orzo to the pan and stir to coat with the tomato mixture.
5. Pour in chicken broth. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until orzo is tender.
6. Stir in heavy cream and Parmesan cheese until the sauce is creamy.
7. Return chicken to the pan and simmer for an additional 5 minutes, or until chicken is cooked through.
8. Garnish with fresh basil before serving.

Variations:

• Add baby spinach or kale for extra vegetables.
• Use chicken thighs instead of breasts for more flavor.

Tips and Suggestions:

• For a lighter version, use half-and-half instead of heavy cream.
• Serve with a side of roasted vegetables for a complete meal.

Total Calories:

Approximately 600-650 calories per serving (serves 4)

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6- Creamy Chicken Sausage Orzo Skillet

The Creamy Chicken Sausage Orzo Skillet is an ideal weeknight dinner, combining the comfort of a creamy, savory dish with the ease of a one-pan meal.

Ready in just 20 minutes, this dish features tender chicken sausage, flavorful orzo, aromatic garlic, and nutrient-packed spinach, all simmered together in a rich and creamy sauce.

Whether you’re in a rush or looking for something satisfying to serve the whole family, this dish is sure to hit the spot.

The combination of lean protein, whole grains, and veggies also makes it a healthy option for any meal.

Ingredients

• 1 tbsp olive oil
• 12 oz spicy Italian chicken sausage, sliced
• 6 cloves garlic, minced
• 1 cup dry orzo
• 2 cups low sodium chicken broth
• 1/4 cup full-fat canned coconut milk (or heavy cream)
• 1 tbsp low sodium soy sauce
• 1 tsp onion powder
• 1/2 tsp red pepper flakes
• 1/2 tsp black pepper
• 1/4 tsp salt
• 1 tsp fresh or dried thyme
• 1/2 cup freshly grated parmesan cheese
• 2 cups baby spinach leaves

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken sausage and cook until browned and cooked through about 6-7 minutes. Add the minced garlic and sauté for about 30 seconds, ensuring it doesn’t burn.
2. Add the dry orzo to the pan and toast for about 60 seconds, stirring constantly to combine it with the sausage and garlic.
3. Pour in the chicken broth to deglaze the pan, scraping up any bits stuck to the bottom. Add the coconut milk, soy sauce, onion powder, red pepper flakes, black pepper, salt, and thyme. Stir to combine, then bring to a boil.
4. Reduce heat to low, cover the skillet, and simmer for 10-12 minutes, stirring occasionally to prevent sticking. The orzo is done once it’s tender and most of the liquid has been absorbed.
5. Stir in the spinach leaves and cook until they wilt. Finally, add the grated parmesan cheese and mix until melted and creamy. Taste and adjust seasoning with additional salt, pepper, or red pepper flakes as desired.
6. Enjoy this creamy, flavorful skillet meal!

Variations:

• Use coconut milk and substitute parmesan cheese with a dairy-free alternative like vegan parmesan or nutritional yeast.
• You can boost the vegetable content by adding sliced mushrooms, bell peppers, or zucchini.
• If you don’t have chicken sausage, ground chicken, turkey, or even beef works well. Alternatively, for a vegetarian version, omit the sausage and add more spinach or other greens.

Tips and Suggestions:

• For a richer flavor, use heavy cream instead of coconut milk.
• Adjust the red pepper flakes to your preference. You can even omit them if you prefer a milder dish.
• This dish is great for meal prep. Store leftovers in an airtight container for 3-4 days. Keep in mind that the orzo will absorb more of the sauce as it sits, making it slightly thicker the next day.
• Pair this creamy orzo skillet with a side salad or crusty bread for a complete meal.

Total Calories:

Approximately 300-350 calories per serving (serves 6)

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7- One Pot Shrimp Orzo

This One Pot Shrimp Orzo is a quick and easy seafood pasta dish that’s perfect for busy weeknights. The combination of tender shrimp, al dente orzo, and a light tomato-based sauce creates a delicious and satisfying meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 1/2 cups orzo
• 1 can (14.5 oz) diced tomatoes
• 2 1/2 cups chicken or seafood broth
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped
• Juice of 1 lemon

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook until pink, about 2-3 minutes per side. Remove and set aside.
2. In the same pan, add onion and cook until softened, about 3 minutes.
3. Add garlic and orzo, stirring to coat the orzo in oil. Toast for 1-2 minutes.
4. Add diced tomatoes, broth, oregano, and red pepper flakes. Bring to a boil, then reduce heat and simmer, covered, for 10-12 minutes until orzo is tender.
5. Return shrimp to the pan and cook for an additional 2-3 minutes until heated through.
6. Stir in parsley and lemon juice. Season with salt and pepper to taste.

Variations:

• Add baby spinach or peas for extra vegetables.
• Use a mixture of shrimp and scallops for a seafood medley.

Tips and Suggestions:

• Be careful not to overcook the shrimp to prevent them from becoming rubbery.
• Garnish with lemon wedges and extra parsley before serving.

Total Calories:

Approximately 400-450 calories per serving (serves 4)

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8- Mediterranean Orzo Salad with Feta (Greek Orzo Salad)

This Mediterranean Orzo Salad with Feta, also known as Greek Orzo Salad, is a refreshing dish perfect for summer gatherings or as a light meal. Packed with fresh vegetables, tangy feta, and a zesty dressing, it’s a crowd-pleaser.

Ingredients:

• 1 1/2 cups orzo
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/2 red onion, finely chopped
• 1/2 cup kalamata olives, pitted and halved
• 1/2 cup crumbled feta cheese
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh mint, chopped

For the dressing:

• 1/4 cup extra virgin olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1 clove garlic, minced
• Salt and pepper to taste

Instructions:

1. Cook orzo according to package instructions. Drain and rinse with cold water.
2. In a large bowl, combine cooled orzo, tomatoes, cucumber, red onion, olives, feta cheese, parsley, and mint.
3. In a small bowl, whisk together olive oil, red wine vinegar, oregano, garlic, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss gently to combine.
5. Refrigerate for at least

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9- One-Skillet Salmon and Lemon Orzo

This vibrant, one-skillet dish brings together flaky salmon, zesty lemon, and tender orzo for a wholesome, satisfying dinner. It’s quick, nutritious, and perfect for weeknight meals or when you’re hosting a casual dinner party.

Ingredients:

• 4 salmon fillets
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1 cup orzo
• 2 cups chicken broth
• Zest and juice of 1 lemon
• 1 cup baby spinach
• 1/4 cup Parmesan cheese, grated
• Fresh dill or parsley, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Season the salmon fillets with salt and pepper and sear for 3–4 minutes on each side until golden and cooked to your liking. Remove from the skillet and set aside.
2. In the same skillet, add the orzo and toast lightly for 1–2 minutes.
3. Pour in the chicken broth and bring to a simmer. Cook the orzo for 8–10 minutes, stirring occasionally, until tender and most of the liquid is absorbed.
4. Stir in the lemon zest, lemon juice, spinach, and Parmesan cheese until combined and the spinach is wilted.
5. Return the salmon to the skillet and let it warm through. Garnish with fresh dill or parsley before serving.

Variations:

• Substitute shrimp or chicken for salmon.
• Add a splash of white wine while cooking the orzo for extra flavor.
• Use kale instead of spinach for a heartier green.

Tips and Suggestions:

• Use fresh salmon for the best flavor and texture.
• Cook the orzo al dente to prevent it from becoming mushy.

Total Calories: ~400 per serving

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10- Pesto Orzo Salad with Sun-Dried Tomatoes

A light and refreshing salad that combines the bold flavors of pesto, sweet sun-dried tomatoes, and tender orzo. It’s ideal for picnics, potlucks, or as a quick lunch option.

Ingredients:

• 1 cup orzo, cooked and cooled
• 1/4 cup pesto (store-bought or homemade)
• 1/4 cup sun-dried tomatoes, chopped
• 1/4 cup crumbled feta cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Instructions:

1. In a large mixing bowl, combine the cooked orzo, pesto, sun-dried tomatoes, and feta cheese.
2. Drizzle with olive oil and lemon juice. Toss to coat evenly.
3. Season with salt and pepper to taste.
4. Garnish with fresh basil leaves and serve chilled or at room temperature.

Variations:

• Add grilled chicken or shrimp for protein.
• Mix in diced cucumbers or cherry tomatoes for added freshness.
• Use vegan pesto and omit the feta for a plant-based version.

Tips and Suggestions:

• Chill the salad for 30 minutes before serving to enhance the flavors.
• Store leftovers in an airtight container in the fridge for up to 2 days.

Total Calories: ~300 per serving

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11- Creamy Broccoli Cheddar Orzo

This cozy dish combines tender broccoli florets, creamy orzo, and gooey cheddar cheese. It’s a comforting side dish or a main course that the whole family will love.

Ingredients:

• 1 cup orzo
• 2 cups chicken or vegetable broth
• 1 cup broccoli florets, chopped
• 1/2 cup heavy cream
• 1 cup shredded cheddar cheese
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Cook orzo in chicken broth over medium heat until almost tender, about 8 minutes.
2. Add the broccoli florets to the pot and cook for an additional 3–4 minutes until tender.
3. Reduce the heat to low and stir in the heavy cream and cheddar cheese until melted and creamy.
4. Season with salt and pepper to taste. Garnish with fresh parsley before serving.

Variations:

• Add cooked chicken or crumbled bacon for extra protein.
• Use a mix of cheeses like Gruyere or mozzarella for a different flavor.

Tips and Suggestions:

• Don’t overcook the broccoli to keep it bright green and slightly crisp.
• Add a pinch of nutmeg to the cream sauce for a subtle depth of flavor.

Total Calories: ~350 per serving

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12- Ground Beef Orzo in Creamy Tomato Sauce

A hearty, one-pot meal that’s perfect for busy weeknights. This dish features tender orzo and savory ground beef in a creamy, tomato sauce.

Ingredients:

• 1 lb ground beef
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup orzo
• 2 cups chicken broth
• 1 cup tomato sauce
• 1/2 cup heavy cream
• Salt and pepper, to taste
• Parmesan cheese, for garnish

Instructions:

1. In a large skillet, heat olive oil over medium heat. Add ground beef and cook until browned, breaking it apart with a spoon. Drain any excess fat.
2. Stir in the onion and garlic, cooking until softened.
3. Add the orzo and toast for 1 minute.
4. Pour in the chicken broth and tomato sauce, bringing to a simmer. Cook for 10–12 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the heavy cream and adjust seasoning with salt and pepper.
6. Garnish with Parmesan cheese before serving.

Variations:

• Substitute ground turkey or sausage for ground beef.
• Add spinach or zucchini for extra veggies.

Tips and Suggestions:

• Use fire-roasted tomatoes for a smoky flavor.
• Pair with a green salad and garlic bread for a complete meal.

Total Calories: ~450 per serving

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13- Italian Sausage Orzo Soup

This hearty soup combines savory Italian sausage, tender orzo, and nutritious vegetables in a comforting broth. A perfect bowl of warmth for chilly evenings!

Ingredients:

• 1 lb Italian sausage, crumbled
• 1 tbsp olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 cup orzo
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup spinach, chopped
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add Italian sausage and cook until browned. Remove and set aside.
2. Add the onion and garlic to the pot, cooking until softened.
3. Stir in the orzo and toast for 1 minute.
4. Pour in the chicken broth and diced tomatoes, bringing to a simmer. Cook for 8–10 minutes, stirring occasionally, until the orzo is tender.
5. Stir in the spinach and return the sausage to the pot. Heat through and season with salt and pepper.
6. Garnish with parsley and serve warm.

Variations:

• Use turkey sausage for a lighter option.
• Add diced carrots and celery for more vegetables.

Tips and Suggestions:

• Make extra and freeze portions for quick meals.
• Serve with crusty bread for dipping.

Total Calories: ~400 per serving

14- Creamy Garlic Parmesan Orzo

Creamy Garlic Parmesan Orzo is a one-pot dish that transforms simple ingredients into a luxurious, comforting meal. This recipe combines the delicate texture of orzo pasta with rich, cheesy flavors, creating a side dish that’s both elegant and easy to prepare. Perfect for busy weeknights or special dinners, this orzo takes just 15-20 minutes from start to finish.

Ingredients

• 2 cups dry orzo pasta
• 2 cups chicken or vegetable broth
• 1 tablespoon olive oil
• 1 tablespoon butter
• 5 cloves garlic, minced
• 1/2 cup half and half
• 1 1/2 cups freshly grated Parmesan cheese
• 1 teaspoon fresh thyme leaves
• Salt and freshly ground black pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil and butter in a large skillet over medium heat.
2. Add orzo and toast for 1-2 minutes until lightly golden.
3. Add minced garlic and thyme, stirring for 30 seconds.
4. Pour in chicken broth, bring to a boil, then reduce heat and simmer.
5. Cover and cook for 8-10 minutes, stirring occasionally, until orzo is tender.
6. Stir in half and half and Parmesan cheese.
7. Season with salt and pepper.
8. Garnish with fresh parsley before serving.

Variations

• Add green peas for extra color and nutrition
• Use heavy cream for a richer texture
• Incorporate cooked chicken or shrimp for a complete meal

Tips and Suggestions

• Use freshly grated Parmesan for best melting
• Stir frequently to prevent sticking
• Add extra broth if orzo becomes too dry during cooking
• Serve immediately for optimal creaminess

Calories

Approximately 325 calories per serving.