Creamy Tomato Orzo
We may earn a commission from recommended products, at no extra cost to you. See Disclosure.
- Chef's knife
INGREDIENTS
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 3 garlic cloves, minced
- 1½ cups cherry tomatoes, halved
- 3 tablespoons tomato paste
- 2 sprigs fresh oregano
- 2½ cups orzo
- 5 cups water
- ½ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 teaspoon salt
- Crushed red pepper flakes, optional
INSTRUCTIONS
- In a large heavy-bottomed pot or Dutch oven set over medium heat, melt the butter until foamy. Add the sliced onion and sauté for 4 to 5 minutes, stirring occasionally, until translucent and soft.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant. Add the halved cherry tomatoes and cook for 4 to 6 minutes, until they begin to soften and release their juices.
- Add the tomato paste, oregano sprigs, and orzo. Stir well to coat the grains evenly with the tomato mixture.
- Pour in the water and salt. Bring to a gentle simmer and cook uncovered over medium-low heat for about 8 minutes, stirring occasionally with a wooden spoon or silicone spatula to prevent sticking.
- Stir in the heavy cream and continue cooking for another 5 minutes, until the orzo is fully tender and the sauce is creamy and thick.
- Remove from the heat and discard the oregano sprigs. Fold in the grated Parmesan and stir until fully melted and incorporated. For a spicy kick, sprinkle with crushed red pepper flakes to taste.
- Serve warm, straight from the pot or spooned into shallow bowls. Best enjoyed immediately.
MY NOTES
FAQ
Can I make this creamy tomato orzo ahead of time?
Yes, but it’s best enjoyed fresh due to the starch content and creamy texture. If preparing in advance, cook the dish and let it cool completely before storing it in an airtight container in the refrigerator for up to three days. When reheating, add a splash of water, milk, or broth to loosen the sauce, as it thickens significantly when chilled. Warm it gently on the stovetop over low heat, stirring frequently to prevent sticking. Reheating too aggressively can cause the orzo to break down and lose its ideal texture.
What can I serve with this orzo dish?
This tomato orzo is versatile enough to function both as a main course and a side dish. When served on its own, it’s rich and filling due to the combination of tomato paste, cream, and Parmesan cheese. To make it a complete main meal, you can add protein such as grilled chicken, shrimp, or tofu. As a side dish, creamy tomato orzo pairs well with roasted meats, fish, or vegetables, providing a flavorful, starchy complement. Its creamy texture and tomato-forward flavor profile allow it to balance well with both robust and lightly seasoned mains, making it a flexible option on the table.
How can I make the recipe vegan or dairy-free?
Substitute the butter with a plant-based butter or olive oil. Replace the heavy cream with unsweetened full-fat coconut milk, oat cream, or a soy-based cooking cream alternative. For the Parmesan cheese, use nutritional yeast or a vegan Parmesan-style cheese made from cashews, oats or almonds. Make sure the orzo you use contains no egg, which is typically not an issue with most store-bought varieties. The final texture and flavor will still be rich and satisfying, though slightly different depending on the dairy substitutes used. Season well to enhance the depth of flavor.
What vegetables pair well with creamy tomato orzo?
Several vegetables pair well with this creamy tomato orzo, adding both texture and nutrition. Spinach or kale can be stirred in at the end of cooking for a tender, wilted addition. Roasted vegetables like zucchini, eggplant, bell peppers, and mushrooms work especially well, contributing a smoky or earthy flavor. Steamed broccoli or green beans add a pleasant crunch and freshness. You can also fold in frozen peas or corn near the end of cooking. These vegetables complement the creamy and tangy tomato base of this orzo dish without overpowering it, and they help turn it into a balanced one-dish meal.
Can I substitute canned tomatoes for fresh cherry tomatoes?
Yes, though the flavor and texture will differ slightly. Use high-quality whole or diced canned tomatoes and drain them slightly if they are too watery. About one cup of drained canned tomatoes will replace 1½ cups of halved cherry tomatoes. If using canned tomatoes, cook them longer to reduce the moisture and concentrate their flavor before adding the orzo and liquids. You may also need to adjust the seasoning since canned tomatoes can be more acidic or salty depending on the brand. Taste and adjust accordingly.
What is the best way to reheat leftovers?
The best way to reheat this creamy tomato orzo without drying the orzo out is on the stovetop over low heat. Add a few tablespoons of water, broth, or milk to the pot and stir frequently as it warms. This loosens the starch and restores the creamy consistency. You can also reheat it in the microwave by placing the orzo in a microwave-safe dish, covering it with a damp paper towel, and heating in short intervals, stirring between each. Avoid high heat, which can dry out the pasta and make the sauce separate. Gentle, gradual reheating helps maintain the original texture.
How to freeze creamy tomato orzo
Yes, but the texture may change slightly upon thawing due to the dairy and starch content. To freeze, allow the dish to cool completely, then transfer it to a freezer-safe container, leaving some space for expansion. Label and date the container and freeze for up to two months. When ready to eat, thaw in the refrigerator overnight. Reheat gently on the stove with a splash of liquid—such as milk, cream, or broth—to restore creaminess. While freezing works, fresh creamy tomato orzo will always have the best flavor and texture.
