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Orzo Risotto

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026

Meets Patient’s editorial guidelines

This creamy orzo risotto is a delightful vegetarian main or side dish that offers all the comforting texture of a traditional risotto without the constant attention. By using rice-shaped orzo pasta instead of arborio rice, the cooking process is simplified, resulting in a silky, velvety finish. The combination of shallots, garlic, and fresh herbs creates a sophisticated flavour profile that is elevated by a bright hint of lemon zest.

Ideal for a quick weeknight supper or as an elegant accompaniment to roasted vegetables, this versatile pasta dish is both light and satisfying. The addition of fresh flat-leaf parsley and thyme provides a vibrant, earthy finish that complements the buttery base perfectly. Serve it in warm bowls with a grating of vegetarian hard cheese for an extra layer of savoury richness.

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Ingredients for Orzo Risotto

  • 6 tablespoons (3/4 stick) butter

  • 170g minced shallots

  • 2 garlic cloves, minced

  • 475ml orzo (rice-shaped pasta)

  • 1450ml boiling water

  • 1 1/2 teaspoons coarse kosher salt

  • 1 1/2 tablespoons chopped fresh thyme

  • 1 tablespoon finely grated lemon peel

  • 6 tablespoons chopped Italian parsley

How to make Orzo Risotto

Melt butter in heavy large saucepan over medium heat. Add shallots and garlic. Sauté until shallots are tender, about 5 minutes. Add orzo; sauté 5 minutes. Mix in 1450ml boiling water and salt. Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often, about 18 minutes. Remove from heat. Mix in thyme and peel, then parsley.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 17 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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