30-Minute Dinners
One-Pot Creamy Tomato Orzo
A silky, risotto-style tomato orzo that tastes slow-cooked but lands on the table in half an hour.
Directions
Build the base
Warm olive oil in a wide Dutch oven over medium heat. Cook onion with a pinch of salt for 4 minutes. Add garlic, tomato paste, and red pepper flakes; stir until the paste darkens slightly.
Toast the orzo
Add orzo and stir for 90 seconds. Toasting coats the pasta in seasoned oil and gives the finished dish more depth.
Simmer
Stir in crushed tomatoes and broth. Bring to a gentle boil, then simmer uncovered 10 to 12 minutes, stirring often, until the orzo is tender and glossy.
Make it creamy
Lower the heat. Stir in cream, spinach, Parmesan, and butter until the spinach wilts and the sauce clings to the pasta.
Rest and finish
Remove from heat for 3 minutes; the orzo will continue thickening. Fold in basil and add broth a splash at a time if you prefer it looser.
Why this works
Swaps & notes
Easy swaps
- Half-and-half can replace heavy cream.
- Add 2 cups shredded rotisserie chicken with the spinach.
- Use kale, but simmer it for the final 5 minutes instead of folding it in at the end.
Cook notes
- Keep the simmer gentle; hard boiling can scorch the tomato at the bottom.
- Parmesan is salty, so season fully only after it is added.
Storage
Refrigerate up to 4 days. Reheat gently with a splash of broth or water. Orzo thickens substantially as it sits.
Questions
Can I make it dairy-free?
Use full-fat coconut milk and a dairy-free Parmesan alternative, or omit the cheese and add 1 tablespoon nutritional yeast.
Can I use rice instead of orzo?
Not with the same liquid ratio or timing. Use arborio rice and follow a risotto method instead.
Why is my orzo still firm?
Pan width and burner strength change evaporation. Add 1/4 cup broth, simmer 2 more minutes, and repeat as needed.