One-Pot Cheesy Chorizo Orzotto with Roasted Tomatoes and Spinach

If you’ve never cooked pasta risotto-style, you’re in for a treat. In this recipe, orzo is simmered in just enough liquid so the cooking water reduces into a creamy sauce that clings to every grain-no draining needed! It’s the perfect base for bold add-ins like paprika-spiced chorizo, tangy roasted tomatoes, hearty spinach and a duo of mozzarella and Parmesan.

This one-pot wonder comes together quickly, making it ideal for busy weeknights. The chorizo infuses the orzo with rich flavor, while the roasted tomatoes add a burst of sweetness. A final blanket of spinach wilts under the lid, adding color and nutrients. Serve it straight from the pot for a satisfying, crowd-pleasing meal.

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Ingredients

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

4 clove GarlicView ingredient guideLike ingredientDislike ingredient

8 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 ounce ThymeView ingredient guideLike ingredientDislike ingredient

1 unit Tomato PasteView ingredient guideLike ingredientDislike ingredient

12 ounce Fresh Pork ChorizoView ingredient guideLike ingredientDislike ingredient

12 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

2 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 cup Mozzarella CheeseView ingredient guideLike ingredientDislike ingredient

0.5 cup Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

5 ounce SpinachView ingredient guideLike ingredientDislike ingredient

4 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon 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 5 cups of water to a boil in a small pot or kettle. Meanwhile, heat a large 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 leaves, 2 tablespoons of tomato paste, ½ 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 large 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 add the stock concentrates. 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. 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 instead of orzo?

Yes, you can substitute orzo with another small pasta like ditalini or stelline. Adjust cooking time as needed.

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 if needed.

Can I make this vegetarian?

Absolutely! Omit the chorizo and use a vegetarian sausage or extra veggies like mushrooms. Use vegetable stock concentrate and add a pinch of smoked paprika for flavor.