One-pot tomato orzo

Have a glut of tomatoes? Put them to good use in this one-pan orzo dish, perfect for a family midweek dinner. Finish with fresh parsley and plenty of parmesan

  • Prep:10 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 446
  • fat 5g
  • saturates 1g
  • carbs 82g
  • sugars 0g
  • fibre 8g
  • protein 14g
  • salt 1.6g


  • 1 tbsp olive or rapeseed oil
  • 1 red onion, finely chopped
  • 2 garlic cloves, finely grated
  • 1 chilli, deseeded and finely chopped
  • 600g tomatoes, chopped
  • 400g orzo
  • 800ml vegetable stock
  • handful of parsley, roughly chopped
  • grated parmesan or vegetarian alternative, to serve (optional)


  1. Heat the oil in a large saucepan or frying pan over a medium heat and fry the onion for 4-6 mins until softened but not golden. Add the garlic and chilli, and cook for 1 min more to soften. Stir in the tomatoes and cook for 5 mins until starting to break down.

  2. Stir in the orzo, then pour in the stock. Cook for 8-10 mins until the liquid has reduced and the orzo is tender – add a few tablespoons of water if it begins to dry out. Scatter in three-quarters of the parsley and stir this through before serving in bowls topped with the remaining parsley and a grating of parmesan, if you like.

Suggested recipes from this collection...