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Orzo Recipes

Versatile yet delicious, orzo has quickly become a household favourite. Discover orzo recipes with HelloFresh.

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What is Orzo Pasta?

What is Orzo Pasta?

Not to be confused with rice, orzo pasta, also known as risoni, is a short-cut pasta that looks like a grain of rice. Traditionally used for Italian soups, orzo has grown in popularity over the last few years and is now used in a range of dishes including pasta salads or risotto-style dishes.

Orzo can be paired with creamy sauces, veggie sauces and salad dressings to create a light dish perfect for lunch or dinner.

How Do You Cook Orzo Pasta?

How Do You Cook Orzo Pasta?

Orzo is one of the easiest and quickest pastas to cook and you can also cook it in a broth to elevate the flavour. Simply add your orzo to boiling water and cook for around 8-10 minutes or until the texture is cooked to your liking.

If you’re after a quick one pot pasta dish then cook your orzo in your broth (use a smaller amount than in a saucepan) and cook for 8-10 minutes or until most of the liquid has gone. Then simply stir in your cream, parmesan or sauce!

Here’s how to cook orzo to perfection:

  1. Step 1: Bring a large saucepan of water to the boil with 1/2 tsp salt.
  2. Step 2: Add the orzo to your boiling water and cook for 8-10 minutes.
  3. Step 3: Once cooked, drain the orzo in a colander.
  4. Step 4: Return the pasta to the pan, drizzle with a little olive oil, and stir through to prevent it from sticking together until you’re ready to combine it with your sauce and other ingredients.

Remember to save some of the pasta water when you drain the orzo as it helps the sauce you use stick to the pasta when cooking.

Why TikTok Has Made People Obsessed With Orzo

Why TikTok Has Made People Obsessed With Orzo

Orzo was one of the biggest TikTok food trends of 2023, with users exploring different flavour and ingredient variations. Whether you want to try the viral orzo pasta salad or orzo carbonara, TikTok has been the place inspiring new combinations of orzo recipes.

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