One-pot tomato orzo

Name: One-pot tomato orzo
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tbsp olive or rapeseed oil; 1 1 red onion finely chopped; 1 2 garlic cloves finely grated; 1 1 chilli deseeded and finely chopped; 600 g cherry tomatoes chopped; 400 g orzo; 800 ml vegetable stock; 1 handful of parsley roughly chopped; 1 grated parmesan or vegetarian alternative

Prep: 10 minsCook: 20 mins

Prep

10 mins

Cook

20 mins

Servings

Difficulty

Medium

Gluten-FreeDairy-FreeVegetarianVeganNut-FreeEgg-Free

(0)

This is my go to weeknight dinner when I want something comforting but don't have time for fussing around with multiple pans. Everything comes together in one pot in just 30 minutes, and cherry tomatoes packed with lycopene make it feel like a proper meal even though it's ridiculously simple. Just soften the onion and garlic, add your orzo and stock, and let it all bubble away while you relax. The result is creamy, flavourful, and honest food that costs pennies to make. Top with fresh parsley and parmesan, and you've got something that tastes like you've put in way more effort than you actually have.

Ella x

Ingredients

Servings:

1 tbspolive or rapeseed oil
11 red onion finely chopped
12 garlic cloves finely grated
11 chilli deseeded and finely chopped
600 gcherry tomatoes chopped
400 gorzo
800 mlvegetable stock
1 handfulof parsley roughly chopped
1grated parmesan or vegetarian alternative(to serve (optional)

Detail level

Instructions

1
Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the cherry tomatoes and cook for 5 mins until starting to break down.
2
Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.

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