Easy One-Pan Orzo Pasta
A comforting and flavorful one-pan orzo pasta dish cooked directly in a rich broth with shallots, white wine, and butter. A perfect weeknight meal with minimal cleanup.
Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 2 medium shallots finely chopped
- 2 cloves garlic minced
- 0.5 cup dry white wine such as Pinot Grigio
- 4 cups vegetable broth low sodium
- 1 cup orzo pasta uncooked
- 0.5 cup Parmesan cheese grated
- 0.25 cup fresh parsley chopped
- 1 whole lemon juiced and zested (optional
- pinch salt to taste
- pinch black pepper to taste
Instructions
- 1. Heat olive oil and butter in a large, deep skillet or Dutch oven over medium heat. 2. Add chopped shallots and cook until softened, about 3-4 minutes. Add minced garlic and cook for another minute until fragrant. 3. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for 2-3 minutes until slightly reduced. 4. Stir in the vegetable broth and bring the mixture to a gentle boil. 5. Add the orzo pasta, stir well, and reduce heat to medium-low. Cover the skillet and simmer for 15-18 minutes, or until the orzo is tender and most of the liquid has been absorbed, stirring occasionally to prevent sticking. 6. Remove from heat. Stir in the grated Parmesan cheese, fresh parsley, and lemon zest (if using). Season with salt and black pepper to taste. 7. Serve immediately, with an extra squeeze of fresh lemon juice and more Parmesan cheese if desired.
Notes
Feel free to add cooked chicken or shrimp for extra protein, or a handful of fresh spinach at the end for added greens. A sprinkle of fresh herbs like parsley or dill would also be delicious. For a richer flavor, use chicken broth instead of vegetable. Adjust lemon to your preference.