Best Orzo Dinner Recipe

Let me tell you why this Best Orzo Dinner Recipe has become a late-week favorite in my kitchen. It’s simple, quick, and full of flavor—exactly what you want when dinner time sneaks up on you. Orzo might look like tiny pasta, but it carries big comfort in every bite. I’ve found that when you cook orzo just right and pair it with fresh ingredients, it transforms into a satisfying meal that feels both cozy and light. From my years of cooking, this recipe is one I return to often because it balances ease with taste so nicely.

Whether you’re new to orzo or looking for a reliable dinner idea, this recipe hits the spot. It’s straightforward, but it has enough flair to impress without any fuss. Ready to dive in? Let’s start with what you’ll need on hand.

Ingredients for the Best Orzo Dinner Recipe

This recipe uses easy-to-find, fresh ingredients that work together for a great flavor harmony. I list the ingredients carefully so you know exactly what to prep:

• 1 cup dry orzo pasta
• 2 tablespoons olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 1 medium zucchini, diced
• 1 cup cherry tomatoes, halved
• 3 cups low-sodium chicken or vegetable broth
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• Salt to taste (start with 1/2 teaspoon)
• Freshly ground black pepper to taste
• Juice of half a lemon

Make sure your onion is diced finely so it cooks evenly without any big chunks. When chopping zucchini, aim for uniform dice about half an inch—they’ll cook faster that way. For garlic, mince it well to release the full aroma but watch it closely while cooking—it burns easily. The broth is key because it infuses the orzo with rich flavor, so choose something you like. I prefer homemade if I have it or check labels for low sodium.

Best Orzo Dinner Recipe with 3 Irresistible Flavor Boosters

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Find the Best Orzo Dinner Recipe that solves your mealtime dilemma with 3 flavor boosters to satisfy your hunger and delight your taste buds

• Author: molly
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 3 servings
• Category: Dinner
• Cuisine: Mediterranean

Ingredients

Scale 1x2x3x

1 cup dry orzo pasta

2 tablespoons olive oil

1 medium onion, finely diced

2 cloves garlic, minced

1 medium zucchini, diced

1 cup cherry tomatoes, halved

3 cups low-sodium chicken or vegetable broth

1/2 cup crumbled feta cheese

1/4 cup chopped fresh parsley

1/2 teaspoon salt (or to taste)

Freshly ground black pepper to taste

Juice of half a lemon

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Instructions

Heat olive oil in a medium saucepan over medium heat.

Add the diced onion and sauté for about 4 minutes, until softened but not browned.

Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.

Add diced zucchini and cook for another 4 minutes, stirring often until the zucchini is tender.

Pour in the dry orzo pasta and stir to coat the grains with oil and veggies for 1-2 minutes.

Slowly add the broth, stirring occasionally, then increase heat to medium-high to bring it to a gentle boil.

Reduce heat to low, cover the saucepan, and simmer for 8-10 minutes, stirring halfway through, until the orzo is cooked but still firm (al dente).

Add the halved cherry tomatoes, uncovered, and cook for another 2 minutes to warm them through without softening too much.

Remove from heat and stir in lemon juice, crumbled feta, and chopped parsley.

Season with salt and pepper to taste and mix gently.

Let the dish sit covered off the heat for 2 minutes to marry the flavors.

Notes

A simple, quick, and flavorful orzo dinner recipe that’s become a late-week favorite. Featuring fresh ingredients like zucchini, cherry tomatoes, and crumbled feta cheese, this meal is cozy, light, and easy to prepare.

How to Prepare Your Best Orzo Dinner Recipe

Follow these steps for smooth cooking and the best texture:

1. Heat olive oil in a medium saucepan over medium heat.
2. Add the diced onion and sauté for about 4 minutes, until softened but not browned.
3. Add minced garlic and cook for 30 seconds, stirring constantly to prevent burning.
4. Add diced zucchini and cook for another 4 minutes, stirring often until the zucchini is tender.
5. Pour in the dry orzo pasta and stir to coat the grains with oil and veggies for 1-2 minutes.
6. Slowly add the broth, stirring occasionally, then increase heat to medium-high to bring it to a gentle boil.
7. Reduce heat to low, cover the saucepan, and simmer for 8-10 minutes, stirring halfway through, until the orzo is cooked but still firm (al dente).
8. Add the halved cherry tomatoes, uncovered, and cook for another 2 minutes to warm them through without softening too much.
9. Remove from heat and stir in lemon juice, crumbled feta, and chopped parsley.
10. Season with salt and pepper to taste and mix gently.
11. Let the dish sit covered off the heat for 2 minutes to marry the flavors.

Be careful with the timing here—overcooked orzo turns mushy fast. The broth quantity and simmer time are tuned so it absorbs just right. Stirring halfway ensures nothing sticks on the bottom. When adding the tomatoes at the end, you want warmth but still a little bite from them. The final rest lets the flavors blend perfectly before serving.

Tips for Success with the Best Orzo Dinner Recipe

• Use fresh broth for the most flavor and less salt.
• Try not to rush stirring so the orzo cooks evenly.
• Don’t skip the lemon juice—it brightens everything and cuts through the richness.
• Feta cheese adds creaminess and salt, so add salt last and adjust carefully.
• If you want a little extra texture, toast the dry orzo in the pan with olive oil before adding broth. It adds a subtle nuttiness you’ll love.
• Leftover orzo thickens when chilled—add a splash of broth or water when reheating to loosen it back up.

Following these tips has made this recipe a reliable go-to for me. It’s easy to get picky about textures and seasoning, but this method strikes a nice balance.

Storage & Reheating Instructions for Your Orzo Dinner

You might have leftovers if you’re cooking for just one or two. Here’s how to keep that magic going:

• Store leftovers uncovered until cool, then transfer to an airtight container.
• Keep refrigerated for up to 3 days.
• To reheat, warm gently in a pan over low-medium heat, adding a bit of broth or water to prevent sticking and restore creaminess.
• If using a microwave, cover loosely and heat in 1-minute intervals, stirring in between.

This way, you’ll enjoy leftovers almost as fresh as when you cooked it. The lemon and feta maintain their punch through refrigeration, keeping every bite flavorful.

Estimated Nutritional Information for the Best Orzo Dinner Recipe

Here’s a rough idea of what you get per serving (makes about 3 servings):

• Calories: 350-400 kcal
• Protein: 12-15 grams (from feta and orzo)
• Fat: 12-15 grams (mainly from olive oil and cheese)
• Carbohydrates: 45-50 grams
• Fiber: 3-4 grams (thanks to veggies)
• Sodium: varies with broth and cheese (check labels)

This is just an estimate since ingredient brands and portions can change those numbers. It’s a balanced meal with carbs, fats, and protein making it filling and energizing.

Frequently Asked Questions About the Best Orzo Dinner Recipe

Can I make this recipe vegetarian?

Yes, absolutely. Just swap the chicken broth for vegetable broth and keep everything else the same. It still packs plenty of flavor that way.

How can I add protein to the dish?

I like tossing in some cooked shredded chicken, browned sausage, or chickpeas. Add them in with the veggies or fold in at the end to keep the dish well-rounded.

Can I prepare this recipe ahead of time?

You can chop veggies ahead and keep them refrigerated separately. Cook orzo close to mealtime for best texture, but leftovers store well if made earlier.

What if I don’t have fresh parsley?

Dried parsley works, but use less—about one tablespoon. You can also try fresh basil or even a sprinkle of oregano for a different twist.

Is it okay to use bottled lemon juice?

Fresh lemon juice makes a big difference, but bottled lemon juice will work in a pinch. Just start with a smaller amount and taste so you don’t overpower the dish.