One-Pot Cheesy Chorizo Orzotto with Tomatoes and Spinach

If you’ve never tried making orzotto-cooking pasta risotto-style-you’re in for a treat. In this recipe, orzo pasta is simmered in just enough water so the cooking liquid reduces into a sauce that clings to each grain, meaning no draining required. It’s the perfect base for adventurous add-ins like paprika-laced chorizo, tangy tomatoes, hearty spinach and a duo of mozzarella and Parmesan.

This one-pot meal comes together quickly and delivers big flavor with minimal cleanup. The chorizo adds a smoky, spicy kick, while the cheeses create a luscious, creamy texture. Serve it as a satisfying weeknight dinner that will have everyone asking for seconds.

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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 tablespoon 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 the 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 of 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 minced garlic. Cook, stirring, until softened, about 3 minutes. Season with salt and pepper.
3. Increase the heat to medium-high. Add the thyme, 1 tablespoon tomato paste, ¼ teaspoon sugar and the chorizo to the pot with the aromatics. 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 the tomatoes 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 add the stock concentrate. Bring to a simmer and 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. Once 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. Then stir the wilted spinach into the orzo mixture. Divide among plates and sprinkle with the remaining Parmesan.

Recipe Tips

FAQ

Can I use a different pasta shape?

Orzo is ideal because it cooks quickly and absorbs the liquid like risotto. However, you can try other small pasta shapes like ditalini or stelline, but adjust cooking time as needed.

Can I make this dish vegetarian?

Yes! Omit the chorizo and add more vegetables like mushrooms or bell peppers. Use vegetable stock concentrate and increase the amount of Parmesan for extra flavor.

How do I store leftovers?

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