‘Orzotto’ is a super quick and easy alternative to risotto, made with orzo pasta. It’s ready in less than 30 minutes and there’s no hovering around the stove, stirring for hours on end! This tomato ‘orzotto’ is a perfect Italian-inspired midweek meal, full of fresh veggies, super simple, and deliciously comforting!
You can adapt this recipe to what you have in the house and what needs using up. The peppers, sundried tomato pesto, and basil could all be omitted. Instead, you could add olives, mushrooms or greens, replace the fresh tomatoes with canned, or even add cut up sausage or chorizo.
Ingredients:
- 4 large ripe tomatoes, or 1 cup cherry tomatoes, roughly chopped
- 2 red peppers, diced
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon chili flakes
- 2 teaspoons tomato paste
- 1 tablespoon sundried tomato pesto
- 1 cup orzo
- 3 cups veggie stock
- 1/2 cup parmesan
- Handful fresh basil leaves, torn
Instructions:
- Warm the olive oil in a medium-sized sauté pan and add the garlic and chili flakes. Sizzle until aromatic.
- Add the peppers and tomatoes and stir well. Cook for around 5 minutes before adding the tomato paste and red pesto. Cook for another 5 minutes.
- Add the orzo and stock, mix well and cover.
- Cook for around 12 minutes, or until the orzo is cooked through, stirring occasionally.
- Turn off the heat and stir in the parmesan.
- Top with another drizzle of olive oil and the basil leaves.
- Enjoy!
