One-Pot Mediterranean Orzo
A one-pot Mediterranean orzo with tomatoes, spinach, olives and feta, cooked until creamy without using cream.
Jump to ingredients | Jump to method
Orzo behaves like a cross between pasta and risotto rice, making it ideal for an easy one-pot dinner. The starch released while it cooks creates a naturally silky sauce.
Ingredients
- 350 g orzo pasta
- 2 tbsp olive oil
- 1 onion (finely diced)
- 3 garlic cloves (finely chopped)
- 300 g cherry tomatoes (halved)
- 1 tbsp tomato paste
- 900 ml vegetable stock (hot)
- 150 g baby spinach
- 80 g Kalamata olives (pitted and halved)
- 150 g feta cheese (crumbled)
- 1 lemon (zest and 2 tablespoons juice)
- 1 tsp dried oregano
- 0.25 tsp red chilli flakes (optional)
- 3 tbsp fresh parsley (chopped)
- 0.75 tsp salt (or to taste)
- 0.5 tsp black pepper
Step-by-step method
- Heat the olive oil in a wide deep pan over medium heat. Add the onion and cook for 5 minutes until soft, then add the garlic and cook for 30 seconds.
- Add the cherry tomatoes, tomato paste, oregano and chilli flakes if using. Cook for 3–4 minutes until the tomatoes begin to collapse and the tomato paste darkens slightly.
- Stir in the dry orzo and cook for 1 minute so the grains are coated in the flavoured oil and tomato mixture.
- Pour in about three quarters of the hot stock and bring to a gentle simmer. Cook uncovered for 10 minutes, stirring frequently so the orzo does not stick to the bottom.
- Add more stock a little at a time as needed and continue cooking until the orzo is tender but still has a slight bite. The finished consistency should be loose and creamy rather than dry.
- Fold in the spinach and olives and cook for 1–2 minutes until the spinach wilts. Remove the pan from the heat.
- Stir in the lemon zest, lemon juice and half the feta. Taste before adding salt because feta and olives are naturally salty.
- Spoon into bowls and finish with the remaining feta, parsley and black pepper. Serve immediately because orzo continues absorbing liquid as it sits.
