This Creamy Tomato Orzotto recipe is like risotto, but made with orzo pasta instead of rice. It's a simple, elegant and delicious dinner that only requires 10 ingredients to make!
It is so fun to have date night at home and make an elegant and delicious meal. And my favorite date night recipes are also so simple! I love whipping up a Leek Risotto, or Miso Butter Pasta or even Butternut Squash Farrotto.
And this Creamy Tomato Orzo is simple, yet elegant. Its perfect for a date night dinner or for entertaining. It's delicious and flavorful: full of cherry tomatoes and parmesan cheese and finished with lots of fresh basil.
Why You'll Love This Recipe
- This recipe only requires 10 simple ingredients.
- And it's so simple to make!
- This Creamy Tomato Orzotto is dairy-free and vegan so anyone can enjoy it.
- It is easy enough to make as a simple weeknight dinner, but elegant enough for a date night.
- And most importantly, it is absolutely delicious!
Ingredient Notes
Orzo: This recipe uses a whole one-pound box of orzo. Orzo is rice-shaped pasta, and it is great for soups and Lemon Orzo Pasta Salad or Orzo Pesto Pasta Salad!
Dry White Wine: I like Sauvignon Blanc for this recipe, but any dry white wine will work. Use Barnivore to make sure its vegan!
Vegetable Stock: Be sure to use a low-sodium vegetable stock in this recipe, or the orzotto may end up too salty.
Cherry Tomatoes: The cherry tomatoes are added early in the cooking process so they will burst and melt into the creamy sauce.
Vegan Parmesan: I recommend Follow Your Heart Parmesan.
Fresh Spinach: I love to add spinach to this Creamy Tomato Orzo, but you can omit it if you like.
Substitutions
Don't have vegan parmesan? Add a quarter cup of nutritional yeast instead.
If you don't cook with wine, substitute extra vegetable stock.
Step-by-Step Instructions
Step 1. In a large braiser or dutch oven over medium heat, combine olive oil and onion. Cook until the onion is translucent, about 5 minutes. Add garlic and cook for 1 minute.
Next, add the orzo and allow it to toast for about a minute, stirring frequently.
Step 2. Now, add the dry white wine and allow it to evaporate, then turn the heat to low.
Then, add the cherry tomatoes and start adding the vegetable stock. Add the stock in ¾ cup additions, stirring frequently and allowing the stock to mostly absorb before adding another addition. Continue doing this until the orzo is al dente, about 20 minutes.
Step 3. Remove from heat and stir the parmesan into the orzotto.
Step 4. Then add the basil and spinach and place the lid on to allow the residual heat to wilt it.
Finally, season the creamy tomato orzo with salt and freshly ground black pepper and serve!
What to Serve it With
FAQs
Place it into a container with a tight-fitting lid. Keep in the refrigerator for up to 4 days.
I do not recommend freezing this recipe.
To reheat, place into a bowl or into a saucepan with a little extra vegetable stock and heat until warmed through.
Yes! All dried orzo you will find in the grocery store is vegan.
Risotto uses arborio rice while orzotto uses orzo pasta.
Expert Recipe Tips
You may not need all of the vegetable stock and that's okay!I had a little under a cup left. But, it's better to have a little too much prepared than to need it and not have it.
I know it is a lot of stirring, but stirring is what makes the tomato orzo into a super creamy orzotto!
I like to add some crushed red pepper flakes to give it a little heat!
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📖 Recipe
Creamy Tomato Orzo (Orzotto!)
Equipment
- 1 4 Quart Dutch Oven Or large Skillet with High Sides
- 1 2 Quart Sauce Pan
- 1 Cutting Board
- 1 Chefs Knife
- 1 Wooden Spoon
- 1 Ladle
Ingredients
- 6 Cups Low Sodium Vegetable Stock See Note
- 2 tablespoon Extra Virgin Olive Oil
- 1 Medium Yellow Onion, finely chopped
- 3 Medium Cloves of Garlic, Minced
- 1 Pound Orzo
- ½ Cup Dry White Wine
- 3 Cups Cherry Tomatoes, halved
- ½ Cup Vegan Parmesan
- 1 Cup Basil, lightly packed, roughly chopped
- 2 Cups Baby Spinach, lightly packed
- Salt and Black Pepper to taste
Instructions
- Add the vegetable stock to a saucepan and heat on low until its hot.6 Cups Low Sodium Vegetable Stock
- In a 4-quart dutch oven over medium-low heat, sweat the onions in olive oil until they are translucent. Add the garlic and cook for one minute more.2 tablespoon Extra Virgin Olive Oil, 3 Medium Cloves of Garlic, Minced, 1 Medium Yellow Onion, finely chopped
- Add the orzo to the pot and stir with a wooden spoon. Allow the orzo to toast for one minute, then add the wine and stir, allowing the alcohol to evaporate. Reduce heat to low.1 Pound Orzo, ½ Cup Dry White Wine
- Add the halved cherry tomatoes, then add vegetable stock in about ¾ cup increments, stirring frequently and allowing most of the stock to absorb into the orzo before adding the next addition.3 Cups Cherry Tomatoes, halved
- Repeat adding stock and stirring until the orzo is al dente. The process of stirring and adding stock will take about 20 minutes and you may not need all of the stock.
- Turn the stove off, then add the vegan parmesan and stir.½ Cup Vegan Parmesan
- Then add the basil and spinach and place the lid on the pot for 5 minutes to allow the residual heat to wilt the spinach.1 Cup Basil, lightly packed, roughly chopped, 2 Cups Baby Spinach, lightly packed
- Remove the lid, stir, add salt and black pepper to taste and serve.Salt and Black Pepper to taste
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