Creamy Orzo Risotto with Roasted Zucchini, Tomatoes and Lemony Arugula Salad

If you love risotto but want something a little quicker, orzotto is your new best friend. This dish swaps Arborio rice for orzo pasta, cooked slowly with broth until creamy and tender. We’re loading ours with roasted zucchini and sweet grape tomatoes, then topping it all with buttery toasted panko for crunch.

A bright arugula salad with sliced almonds and a squeeze of lemon cuts through the richness, making every bite perfectly balanced. It’s a satisfying vegetarian dinner that feels special enough for company but easy enough for a weeknight.

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Ingredients

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Vidalia Onion PasteView ingredient guideLike ingredientDislike ingredient

8 ounce Orzo PastaView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

4 ounce Cream Sauce BaseView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

4 ounce Grape TomatoesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 450°F. Wash and dry produce. Trim and slice zucchini lengthwise; cut crosswise into ½-inch-thick pieces. Zest and quarter lemon.
2. Toss zucchini and tomatoes on a baking sheet with a drizzle of oil, half the garlic powder, a pinch of salt and pepper. Roast on top rack until tender and lightly browned, 12-14 minutes.
3. Meanwhile, melt 1 TBSP butter in a large pan over medium heat. Add panko and cook, stirring constantly, until golden brown, 2-4 minutes. Turn off heat; transfer to a small bowl and stir in a pinch of salt, pepper and as much lemon zest as you like. Wipe out pan.
4. Heat a drizzle of olive oil in the same pan over medium heat. Add orzo and cook, stirring, until orzo is toasted and golden, 1-2 minutes. Stir in Vidalia onion paste, remaining garlic powder and 2 cups water. Bring to a boil, then reduce to a low simmer. Simmer, stirring occasionally, until orzo is al dente, 8-10 minutes. Stir in cream sauce base and cook, stirring occasionally, until liquid has reduced and orzotto is creamy, 2-3 minutes. Remove from heat; stir in half the roasted zucchini and tomatoes and 1 TBSP butter. Taste and season with salt and pepper if desired. If too thick, stir in a splash of water.
5. In a large bowl, whisk together 1 TBSP olive oil, ½ tsp sugar, juice from one lemon wedge, a pinch of salt and pepper. Add arugula and almonds; toss to coat.
6. Divide orzotto between shallow bowls; divide salad between separate bowls. Top orzotto with remaining roasted zucchini and tomatoes and panko. Serve with remaining lemon wedges on the side.

Recipe Tips

FAQ

What is orzotto?

Orzotto is a dish made with orzo pasta cooked like risotto-slowly simmered in liquid until creamy and tender.

Can I substitute the cream sauce base?

You can use heavy cream or a mix of milk and cream, but the texture may vary. Add a little Parmesan for extra flavor.

How do I store leftovers?

Store orzotto and salad separately in airtight containers in the fridge for up to 3 days. Reheat orzotto with a splash of water or broth.