How long to cook orzo in one pan?

When making a one pan Italian orzo skillet recipe, orzo typically cooks in about 12–15 minutes once you add the broth and bring it to a simmer. Stir every few minutes to prevent sticking and to help the pasta cook evenly while absorbing the sauce’s flavor.

What is the ratio of water to orzo pasta?

For a one pan Italian orzo skillet recipe, the usual ratio is about 2 cups of liquid for every 1 cup of uncooked orzo. In this recipe, chicken broth replaces plain water, adding more depth and richness to the dish.

What is the Italian version of orzo?

In Italy, orzo is often called risoni , meaning “big rice,” because of its shape. In a one pan Italian orzo skillet recipe, risoni plays the same role—cooking directly in the sauce so it soaks up all the flavors.

Can you cook orzo in a frying pan?

Yes! In fact, the one pan Italian orzo skillet recipe proves that you can cook orzo entirely in a skillet. By toasting it briefly before adding liquid, you enhance its flavor and ensure it cooks evenly in the sauce.

One Pan Italian Orzo Skillet Recipe

Name: One Pan Italian Orzo Skillet Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 cup orzo pasta; 1 tbsp olive oil; 1 onion, diced; 2 garlic cloves, minced; 400g canned crushed tomatoes; 2 cups chicken broth; Dried oregano, basil, parsley, fennel seeds; 1 cup fresh kale, chopped; ½–1 cup shredded mozzarella; Salt and pepper to taste

Description

A quick, cheesy, and hearty one pan Italian orzo skillet recipe made with turkey, tomatoes, kale, and mozzarella—all in just 30 minutes.

Ingredients

Scale

1 tablespoon olive oil
1 lb ground turkey, 93% lean (or ground Italian sausage, casing removed)
1/2 yellow onion, diced
3 garlic cloves, minced
1 (28 oz) can San Marzano peeled tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon dried fennel seeds (optional)
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
1/2 teaspoon chili flakes (optional)
1 cup uncooked orzo
1 1/2 cups chicken broth
2 cups kale, stems removed and roughly chopped
1 cup shredded mozzarella cheese
Fresh parsley or basil to garnish

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Instructions

In a large, deep skillet with a lid, warm olive oil over medium heat. Add ground turkey and cook, breaking it apart with a spoon, until browned.
Add chopped onion and minced garlic, and sauté for 2–3 minutes until they begin to soften.
Mix in the crushed tomatoes along with oregano, basil, parsley, fennel seeds (if using), chili flakes, salt, and pepper. Use your spoon to gently break up any large tomato pieces.
Stir in the orzo, making sure each grain is well coated in the tomato mixture.
Pour in the broth, give everything a good stir, then bring to a boil. Reduce the heat to low, cover the skillet, and let it simmer for about 15 minutes, stirring every 5 minutes to keep the orzo from sticking to the bottom.
Once most of the liquid is absorbed and the orzo is tender, stir in the chopped kale and sprinkle mozzarella over the top.
Turn off the heat, cover the pan again, and let it sit for 2–3 minutes until the cheese is melted and gooey.
Finish with a garnish of fresh parsley or basil, then serve warm and enjoy!

Notes

Feel free to add a bit more salt if needed—adjust to your taste.

For a shortcut, you can swap all the herbs and spices (except salt and pepper) with 1 tablespoon of Harmony Mediterranean Blend for a well-rounded flavor.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: One Pan
Cuisine: Italian

Nutrition

Calories: 420
Sugar: 6g
Sodium: 890mg
Fat: 16g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 4g
Protein: 30g
Cholesterol: 70mg