Caramelized Onion and Trout Orzotto with White Cheddar and Dijon Greens

This orzotto is the ultimate comfort food-creamy, cheesy and packed with deep caramelized onion flavor. Tiny orzo pasta is cooked risotto-style until rich and velvety, then topped with sharp white cheddar and broiled until golden and bubbly. Flaky rainbow trout adds a delicate finish.

To balance the richness, a bright Dijon vinaigrette dresses peppery mixed greens. This one-pan meal comes together quickly, making it perfect for a cozy weeknight dinner that feels special.

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Ingredients

2 unit OnionView ingredient guideLike ingredientDislike ingredient

8 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 cup White Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

4 ounce Mixed GreensView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

10 ounce Rainbow TroutView ingredient guideLike ingredientDislike ingredient

2 unit Mushroom Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust oven rack to top position and preheat broiler to high. Halve, peel and thinly slice the onions.
2. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add onions; cook, stirring occasionally, until browned and softened, 8-10 minutes. If they brown too quickly, lower heat and add a splash of water. Add 2 tsp sugar and a splash of water; cook until caramelized, 2-3 minutes more. Season with salt and pepper. Transfer onions to a small bowl and wipe out the pan.
3. Heat a large drizzle of oil in the same pan over medium heat. Add orzo and thyme; cook, stirring, until orzo is toasted and golden, 1-2 minutes. Stir in 2 cups water, stock concentrates and garlic powder. Season with salt and pepper. Bring to a boil, then reduce to a low simmer; cook, stirring occasionally, until orzo is al dente, 8-10 minutes. Stir in cream sauce base and cook, stirring occasionally, until liquid reduces and orzotto is creamy, 2-3 minutes. Remove from heat; stir in caramelized onions and 1 tbsp butter. Taste and season generously with salt and pepper. If too thick, stir in a splash of water.
4. Top orzotto with an even layer of cheddar. Season with pepper. Broil on top rack until browned and bubbly, 3-4 minutes. Watch carefully to avoid burning.
5. In a small bowl, whisk together mustard, vinegar, 1 tbsp olive oil, ½ tsp sugar, salt and pepper. In a large bowl, toss mixed greens with as much dressing as you like.
6. Serve orzotto directly from the pan, with the dressed salad on the side.

Recipe Tips

FAQ

Can I use a different fish instead of rainbow trout?

Yes, you can substitute with another flaky white fish like cod or tilapia. Adjust cooking time as needed.

Can I make this orzotto vegetarian?

Absolutely! Omit the trout and use vegetable stock concentrate instead of mushroom for a vegetarian version.

How do I store leftovers?

Store orzotto and salad separately in airtight containers in the refrigerator for up to 3 days. Reheat orzotto gently on the stovetop with a splash of water.