One-Pot Cheesy Chorizo Orzo with Roasted Tomatoes and Spinach

If you’ve never tried cooking pasta risotto-style, you’re in for a treat. In this recipe, orzo is simmered in just enough liquid so that the cooking water reduces into a silky sauce that clings to every grain-no draining required. It’s the perfect canvas for bold flavors like paprika-spiced chorizo, sweet roasted tomatoes and a duo of melted mozzarella and nutty Parmesan.

This one-pot wonder comes together quickly, making it ideal for busy weeknights. The chorizo adds a smoky kick, while the spinach brings a pop of green. Serve it straight from the pot for a cozy, satisfying meal that feels like a hug in a bowl.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

6 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

6 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.25 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.25 unit SugarView ingredient guideLike ingredientDislike ingredient

unit SaltView ingredient guideLike ingredientDislike ingredient

unit PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Halve, peel and dice the onion. Mince or grate the garlic. Halve the grape tomatoes lengthwise. Strip the thyme leaves from the stems and discard the stems.
2. Bring 2½ cups water to a boil in a small pot or kettle. Meanwhile, heat a drizzle of olive oil in a large pot over medium heat. Add the diced onion and garlic; cook until softened, about 3 minutes, stirring occasionally. Season with salt and pepper.
3. Increase heat to medium-high. Add the thyme, 1 tablespoon tomato paste, ¼ teaspoon sugar and the chorizo to the pot. Break the chorizo into small pieces with a spatula or wooden spoon. Cook until the chorizo is just starting to brown, 4-5 minutes.
4. While the chorizo cooks, toss the halved tomatoes with a drizzle of olive oil and a pinch of salt and pepper on a baking sheet. Roast in the oven until they begin to burst, about 10 minutes.
5. Add the orzo to the pot with the chorizo and stir to combine. Pour in the boiling water and the stock concentrate; bring to a simmer. Cook until the orzo is al dente, about 12 minutes, stirring frequently. If the liquid evaporates before the orzo is done, add water ¼ cup at a time and continue cooking.
6. When the orzo is al dente, stir in the mozzarella, roasted tomatoes and half of the Parmesan. Lay the spinach on top, cover the pot and remove from heat. Let sit for 3 minutes to allow the spinach to steam. Stir the spinach into the orzo mixture. Divide among plates and sprinkle with the remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Yes, you can substitute small pasta shapes like ditalini or stelline. Adjust cooking time according to package directions.

Can I make this dish vegetarian?

Absolutely! Omit the chorizo and add an extra can of drained chickpeas or your favorite plant-based sausage. Use vegetable stock concentrate.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or broth to loosen the sauce.