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Featured image of Mediterranean vegetable orzo pasta (orzotto).
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5 from 2 votes

Mediterranean orzo with vegetables (one-pot recipe)

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.
Prep Time4 minutes
Cook Time16 minutes
Resting time10 minutes
Total Time30 minutes
Course: Main Course, Side Dish
Cuisine: Greek, Italian, Mediterranean
Diet: Vegetarian
Servings: 4 servings (as a side)
Calories: 293kcal
Author: Makos

Ingredients

  • ½ cup leeks or onion, chopped
  • 1 ½ tablespoons olive oil
  • 1 cups orzo pasta
  • 2 ¼ cups water hot, or vegetable/chicken broth
  • 1 cups mixed frozen vegetables
  • 1 teaspoon thyme
  • ¾ teaspoon salt or to taste
  • ¼ teaspoons lemon zest optional
  • ⅓ cup Greek yogurt
  • 3 oz feta cheese or grated Parmesan
  • Fresh parsley chopped, for serving
US Customary - Metric

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).
    A hand stirring chopped leeks in pot with olive oil.
  • Add the orzo pasta and stir for 2 minutes.
    A hand adding orzo pasta to a pot.
  • 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.
    A hand adding frozen mixed vegetables to the pot with orzo.
  • Add the Greek yogurt and the feta cheese and stir until the feta is almost melted. Taste and adjust the salt.
    A hand stirring feta cheese and yogurt into a pot with orzo.
  • 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.
    Two hands taking a pot off the stove.

Video

Notes

The frozen vegetables I use contain a mix of peas, baby carrots, red peppers and corn.
For extra flavor you can add a minced garlic clove when you add the orzo. Lemon and garlic is a classic Mediterranean combination and will give this dish a brighter character.
Feel free to add your favorite fresh herbs. Fresh basil, parsley, dill and tarragon will pair very well with the creamy vegetable orzo pasta.
Love Mediterranean flavors? Don't miss this easy bulgur pilaf ready in under 30 minutes!

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👉  I like to serve this vegetable orzo pasta dish with some slices of fresh bread or bread sticks and marinated cheese cubes.
Read below for food pairings and for how to make the marinated cheese cubes ⬇️

Nutrition

Calories: 293kcal | Carbohydrates: 37g | Protein: 12g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 20mg | Sodium: 719mg | Potassium: 217mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2620IU | Vitamin C: 7mg | Calcium: 159mg | Iron: 1mg
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