Caramelized Onion and White Cheddar Orzotto with Dijon Salad

This orzotto is a delightful twist on classic risotto, using tiny orzo pasta instead of rice. Sweet caramelized onions and sharp white cheddar create a rich, creamy base, while a quick broil gives the cheese a bubbly, golden crust. It’s a sophisticated yet simple dish that comes together in one pan.

To balance the richness, serve it with a fresh mixed greens salad tossed in a tangy Dijon vinaigrette. The peppery greens and bright dressing cut through the creamy orzotto perfectly. This meal is perfect for a cozy fall or winter evening.

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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

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

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

Instructions

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

Recipe Tips

FAQ

Can I use a different pasta instead of orzo?

Orzo is key for the creamy orzotto texture, but you could substitute with another small pasta like ditalini or risoni. Adjust cooking time as needed.

Can I make this dish vegetarian?

Yes, this recipe is already vegetarian. The mushroom stock concentrate adds savory depth without meat.

How do I store leftovers?

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