If you're craving a quick, comforting vegetarian meal that feels indulgent yet light, this easy orzo with vegetables (orzotto) is for you. Think of it as a lazy risotto, an easy orzo recipe that's creamy, zesty, and packed with goodness, all in one pot and ready in under 30 minutes! Perfect for Mediterranean-inspired weeknight dinners, it turns humble orzo pasta and frozen veggies into a meal you'll make on repeat.
Also known as orzo risotto or orzotto, this veggie orzo recipe brings everything you love about orzo dishes without the fuss. Whether you serve it as a main course or aside dish, it's a flavor-packed meal that comes together fast. Best of all, it's one of those one pot recipes that saves time and cleanup, making it perfect for busy nights.
As someone who grew up around Mediterranean kitchens, I've learned that simplicity and balance make any dish unforgettable. What sets this vegetable orzo dish apart is a simple technique that cooks orzo to perfection leaving it creamy without adding any cream:
I cook it slowly until it's almost done, and then turn off the heat and let it finish cooking with the residual heat. This allows the orzo pasta to cook fully and remain creamy without getting mushy.
If you love dishes with orzo, don't miss this one pan orzo recipe with chicken and lemon, this quick and easy orzo rice (a.k.a. Turkish rice pilaf), this simple and healthy Mediterranean orzo pasta salad with feta and a lemon vinaigrette and this lazy lemon orzo made in under 30 minutes.
📋 Ingredient notes
To make this easy vegetarian orzo recipe you'll need the following ingredients:
Leeks: I love using leeks for their sweet taste, but if you don't have any, you can replace them with a sweet onion.
Orzo pasta: Also known as risoni, orzo pasta can come in various sizes. In Greece we have medium orzo which is the size of rice and large which is a bit larger. For this recipe I prefer the large size. Use whole wheat orzo for an even healthier dish or if you follow the Mediterranean Diet.
👉 Love orzo? Don't miss these 15 orzo recipes you'll make on repeat!
Vegetables: I use frozen mixed vegetables for ease, but I have also made this dish with frozen sweet peas when those were all I had. My favorite brand contains a mix of sweet corn, peas, baby carrots and red bell pepper.
Vegetable stock or water. For a non vegetarian recipe you can also use chicken broth.
Greek yogurt: Plain Greek yogurt, either full fat or 2% fat. I don't like non fat Greek yogurt because it lacks flavor.
Feta cheese: I love feta with the orzo and the vegetables but sometimes I also use Parmesan cheese.
👉 For the full list of ingredients with quantities, please see the recipe card ⬇️ at the end of this post.
👨🍳 Expert Tips
Follow these tips to make this easy orzo recipe perfect every time:
✅ Toast the orzo with the olive oil to deepen its flavor.
✅ Simmer in broth, over very low heat. This allows the orzo to cook without sticking to the bottom of the pot.
✅ Remove the pot form the heat while the food has still enough broth left, and let it rest, covered with a lid. Like risotto, it slowly absorbs the remaining liquid and thickens as it sits.
🎥 Video
Watch this short video for how to cook Mediterranean orzo with vegetables:
🎵 Music on Video: Folk bed Musician: Audionautix.com
📖 Recipe
Mediterranean orzo with vegetables (one-pot recipe)
Ingredients
- ½ cup (50 g) leeks (or onion, chopped)
- 1 ½ tablespoons olive oil
- 1 cups (190 g) orzo pasta
- 2 ¼ cups (540 g) water (hot, or vegetable/chicken broth)
- 1 cups (150 g) mixed frozen vegetables
- 1 teaspoon thyme
- ¾ teaspoon salt (or to taste)
- ¼ teaspoons lemon zest (optional)
- ⅓ cup (80 g) Greek yogurt
- 3 oz (85 g) feta cheese (or grated Parmesan)
- Fresh parsley (chopped, for serving)
Instructions
- Transfer the olive oil and the leeks to a deep saucepan or pot and heat over medium-high heat, stirring often, until the leeks soften (about 4 minutes).
- Add the orzo pasta and stir for 2 minutes.
- Add the hot water (or broth), the frozen veggies, the thyme, the salt, and the lemon zest. Bring to a boil, reduce the heat to a low simmer, cover with a lid and cook for 10 minutes.👉 Gently simmer over very low heat, otherwise the orzo can stuck at the bottom of the pot.
- Add the Greek yogurt and the feta cheese and stir until the feta is almost melted. Taste and adjust the salt.
- Bring to a boil, turn off the heat, cover again with a lid and let the orzotto rest for 10 minutes.Serve with extra feta and chopped parsley.
Notes
Similar recipes you'll love:
- Best creamy mushroom risotto recipe without wine
- Creamy Pumpkin Risotto Recipe with Feta
- Traditional white bean risotto
- Quick and Easy Orzo Rice (Turkish Rice Pilaf)
Nutrition
🍳 Food Pairings
Here are some dishes you can pair this veggie orzotto with:
🧀 How to make marinated cheese cubes:
- Transfer 3 tablespoons extra virgin olive oil, 1 tablespoon balsamic vinegar, ½ teaspoon black pepper and ½ teaspoon oregano (or tarragon) to a glass jar and shake well to combine.
- Add 7 oz (200 grams) of Feta cheese or hard cheese such as Parmesan, Cheddar, Kefalotyri, Gruyere cut in small cubes and let them marinate for 30-60 minutes.
- Serve over salads and other dishes.
Storage
Just like a risotto, this creamy orzo pasta recipe is best eaten right away.
If you have any leftovers, you can put it in an airtight container and store in the refrigerator for 2-3 days.
The best way to reheat orzotto without breaking the "grains" of pasta is in a microwave oven. Before microwaving add a splash of water.
💭 FAQs
Orzo, also known as risoni, is a type of short rice-shaped pasta (think of pearl couscous but elongated).
My grandma and her friends used to make it by themselves.
When I was a kid, I often watched her making orzo pasta. She would mix some flour, water and salt to make the dough (sometimes she also added eggs).
I never saw her using a scale or measuring cups. She eyeballed everything and yet the outcome was the same every time!
After letting the dough rest for a while - for the gluten to develop - she would take very small pieces, pinch them with her two fingers, and rub them against the table to form the rice shaped pasta.
After sprinkling them with flour to prevent them from sticking to each other, she placed them on a big table covered with a clean sheet.
The image of these "grains" of pasta, drying on the table inside my grandma's dark kitchen is still with me, until this day.
Orzo pairs beautifully with a variety of sauces, depending on the mood of the meal. For something hearty and comforting, toss it with a simple tomato sauce made with olive oil, garlic, and crushed tomatoes simmered until rich and slightly sweet or try this recipe for Greek chicken orzo in tomato sauce.
If you prefer something cool and tangy, try a yogurt-feta sauce: mix Greek yogurt with crumbled feta, olive oil, and a touch of garlic for a creamy, refreshing contrast that works perfectly with grilled vegetables or chicken. Both sauces highlight orzo's versatility and turn it into a satisfying, flavorful dish
The ideal water-to-orzo ratio depends on your cooking method:
For boiling (like pasta): Use about 4-5 parts water to 1 part orzo (e.g., 4 cups water for 1 cup orzo). Drain any excess once it's al dente.
For absorption-style cooking (like risotto or pilaf): Use 2 to 2½ cups of water or broth per 1 cup of orzo. Start with 2 cups, and add a bit more if needed to achieve a creamy texture without overcooking.
If you're making an orzotto (creamy-style orzo), the second method gives the best results - the starch stays in the pan, creating that naturally silky sauce.
If you tried this easy vegetarian orzo recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Enna says
A delicious one pot recipe that tasted delicious. The accompanying breadsticks and the cheese cubes gave the whole dish s special touch.
I really liked the suggestion to use whatever vegetables you have on hand, that was very convenient.
Thank you for creating and sharing the recipe!
Martha Kalogiannis says
Very easy and tasted great. The orzo was very creamy and I will definitely make this again! I already shared this recipe with some of my vegetarian friends
Makos says
That's great, thank you so much Martha!