There’s something quietly satisfying about a dish that feels indulgent but doesn’t demand hours in the kitchen. This creamy one pot orzo hits that sweet spot, offering a luscious texture and cozy flavor that settles in just right after a long day. The moment I first stirred the bubbling pot, the aroma of garlic and sautéed onion pulled me closer, and I admit I had to resist sneaking spoonfuls before it was fully done. Somewhere between the creamy swirl of Parmesan and the fresh pop of parsley, it felt like a little pause in the chaos—simple, comforting, and unexpectedly soothing.
This isn’t a recipe that tries to impress with complexity. It’s straightforward — and that’s kind of the point. The orzo cooks right in the broth, soaking up all that flavor, and then gets wrapped in a silky sauce that makes every bite feel special. It’s easy to forget how satisfying a humble pasta dish can be when it’s done just right.
- Ready in about 25 minutes, perfect for weeknights that sneak up on you.
- The creamy sauce feels indulgent without being heavy, striking a nice balance.
- One pot means less cleanup, though you might find yourself licking the spoon a little too much.
- Simple ingredients come together in a way that feels a bit fancy, even if it’s not.
- Total Time: 25 minutes
- Yield: 4 1x
- Prep Time: 5 minutes
- Cook Time: 20 minutes
If you’ve ever felt stuck between ordering takeout and spending an hour cooking, this orzo might be your new go-to. It’s the kind of dish that welcomes improvisation, too—adding a handful of spinach or swapping parsley for basil works just fine when the mood strikes.
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Creamy One Pot Orzo
Description
A quick and easy creamy one pot orzo recipe that combines tender orzo pasta with a rich and velvety sauce, perfect for a comforting weeknight meal.
Ingredients
1 tablespoon olive oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1 cup orzo pasta
2 1/2 cups chicken broth
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 3-4 minutes.
Add the minced garlic and cook for 30 seconds until fragrant.
Add the orzo pasta to the pot and stir to coat it with the oil, onion, and garlic mixture.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to medium-low and simmer, stirring occasionally, until the orzo is tender and most of the liquid is absorbed, about 10-12 minutes.
Stir in the heavy cream and grated Parmesan cheese until the sauce is creamy and well combined.
Season with salt and black pepper to taste.
Remove from heat and stir in the chopped fresh parsley.
Serve immediately while warm.
Cooking this in a single pot is a relief when your kitchen is already a bit messy from the day. A good sturdy pot with a lid helps keep things tidy and the orzo evenly cooked. I usually serve this with a crisp green salad or some roasted veggies for a bit of crunch, but it’s just as happy on its own when time is tight. If you want to mix it up, stirring in cooked mushrooms, a squeeze of lemon, or a dash of red pepper flakes can add new layers of flavor without complicating the process too much. I haven’t tested all these variations extensively, but they’ve worked well enough when I felt like experimenting on the fly.
FAQ
Can I make this vegetarian? Yes, just swap the chicken broth for vegetable broth and it’s just as comforting.
How do I store leftovers? Keep them in an airtight container in the fridge for up to three days. Reheat gently with a splash of broth or cream to bring back the creaminess.
Can I use a different pasta? Orzo’s shape and size work best here, but small pasta like acini di pepe might work if you’re in a pinch.
Next time you want something that feels like a warm hug without the fuss, give this creamy one pot orzo a try. It’s a little moment of ease and indulgence all in one pot.