- Stir more frequently during the final five minutes because the starch thickens quickly.
- Stop cooking while the orzo still looks slightly loose; it continues absorbing liquid as it rests.
Soft landingDinner · Mediterranean
Tomato Orzo Soft Landing
A creamy, one pot tomato orzo with basil and lemon, somewhere between risotto and a tiny vacation.
30 minutesEasy difficulty16g protein
Why it fits
Creamy texture and tomato warmth make a rough day feel immediately more manageable.
01 Gather
Ingredients
Makes 2 generous servings
- 1½ cups orzo
- 2 cups crushed tomatoes
- 2½ cups vegetable broth
- 2 cloves garlic
- ⅓ cup parmesan
- 1 lemon
- Fresh basil
02 Make
The good part
- 01
Sauté minced garlic in olive oil for 30 seconds.
- 02
Add orzo, tomatoes, and broth; simmer, stirring often, for 12 to 14 minutes.
- 03
Fold in parmesan, lemon zest, and a squeeze of lemon.
- 04
Rest 3 minutes, then scatter with basil.
03 Know before you cook
Small details, better dinner.
Practical notes for getting the texture right, adapting the ingredients, and saving what is left.
- Pecorino gives the sauce a sharper finish in place of parmesan.
- Baby spinach can be folded in during the final minute for extra greens.
Refrigerate for up to 4 days. Add broth or water before reheating because orzo continues to absorb sauce.
Recipe imagery is an original digital editorial illustration of the named dish. See our publishing and imagery standards.
Per serving, approximately
460 calories16g protein6g fiber
Nutrition is an estimate and may vary with brands and portions.04 The kitchen edit
The right tools for this recipe.
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Enameled Dutch oven
Even heat and a generous base for simmering soups, lentils, curries, and stews.
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