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Mediterranean vegetable orzotto with marinated cheese cubes

Orzo pasta, vegetables and some greek yogurt come together for a hearty traditional meal!
Course Main Course
Cuisine Greek, Italian, Mediterranean
Keyword one-pan, orzotto, pasta, quick, vegetables
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4


  • For the orzotto
  • 1 cup chopped leeks or scallions
  • 3 tablespoons olive oil
  • 2 cups orzo pasta
  • 1 teaspoon thyme
  • 2 cups mixed vegetables in small cubes (I use baby carrots, red peppers, peas, corn)
  • 6 – 7 cups warm vegetable stock (for non vegetarian you can also use chicken stock)
  • 1/2 cup greek yogurt or cream cheese
  • 1/2 cup grated parmesan
  • Salt and pepper to taste
  • For the cheese cubes
  • 1 cup cheese in cubes (parmesan, cheddar, gruyere or other)
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon dried tarragon
  • Pinch of pepper


  1. Start with the cheese cubes. In a bowl, mix well all the ingredients except the cheese. Add the cheese cubes and stir gently to coat. Set aside.

  2. For the orzotto: Heat the olive oil and leeks in medium high heat until translucent. Add the pasta, thyme and vegetables and stir for 1-2 minutes.
  3. Start adding the stock, half a cup at a time and reduce heat to a low simmer. Start tasting to see if it’s ready when you have used 6 cups of stock. Add pepper and adjust salt.

  4. When it’s ready, turn off the heat and add the yogurt and parmesan. Stir to combine and serve with some cheese cubes and bread sticks. Maybe sprinkle some parsley if you have any. Eat.