Italian Orzo and Tomatoes is an easy, delicious side dish seasoned with butter, garlic, Parmesan cheese, green onions and Italian seasoning!
If you are on the search for a fairly quick and easy side dish recipes that is full of flavor, may I suggest this recipe for Italian orzo and tomatoes?
I stumbled upon this recipe online while looking for new orzo recipes a while back. It sounded really yummy, so I made some for one our meals and really loved the way it tasted.
It also only took about 20 minutes total to cook it and have it on our plates! That’s a win-win in my book. Basically, you cook orzo pasta and while it cooks (about 10 minutes), you prepare the rest of the ingredients, which are then combined with the orzo.
I think you will love this simple recipe, too. Here’s how to make it!
Scroll Down For A Printable Recipe Card At The Bottom Of The Page
Prepare The Orzo
Pour chicken stock into a medium-sized saucepan. Turn the heat to MEDIUM-HIGH and heat the liquid until it comes to a boil.
Once the chicken stock is boiling, add uncooked orzo to the pan and stir until combined. Reduce the heat to LOW and cook the orzo for about 10 minutes OR until the orzo becomes tender.
Stir the orzo every couple of minutes while it cooks to ensure it does not stick to the bottom of the pan as the liquid is absorbed.
When the orzo has finished cooking, the liquid should have been absorbed, and the orzo pasta should be tender (not crunchy).
While The Orzo Is Cooking
While the orzo is cooking, prepare the tomatoes and spices that will be added to the cooked orzo. In a LARGE skillet, melt one Tablespoon of butter using Medium-Low heat.
Once the butter is melted, add chopped Roma tomatoes, minced garlic and Italian seasoning to the skillet.
Stir to combine and continue to cook on MEDIUM-LOW heat (stirring often) for about 2 minutes OR until the tomatoes start to soften.
Add the remaining Tablespoon of butter to the tomato mixture and stir it in until it has melted.
Combine Tomatoes, Orzo and Other Ingredients
Now place all of the cooked orzo into the skillet with the seasoned tomatoes and add black pepper.
Stir the orzo into the tomato mixture until fully combined and let it cook for an additional 1-2 minutes until it is completely heated through.
Add finely grated Parmesan cheese and thinly sliced green onions to the Italian orzo and tomatoes in the skillet.
Stir very well until they are fully incorporated, the Parmesan has melted, and the orzo is heated through. This should only take about 1-2 minutes.
Serve The Italian Orzo and Tomatoes
Serve the Italian orzo and tomatoes immediately while it is very hot and enjoy this super delicious pasta side dish!
If you want, serve this dish while it is still in the skillet, because it makes for a nice presentation.
We enjoy this delicious orzo when served with a variety of main dishes. The photo below shows Italian orzo and tomatoes served as a side dish with a salmon fillet. It was delicious!
I hope you have the chance to make Italian orzo and tomatoes for yourself and those you love and trust you’ll enjoy it as much as we do!
Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.
Looking For More ORZO RECIPES?
You can find ALL of my Recipes in the Recipe Index, which is located at the top of the page. I have many wonderful orzo recipes to choose from, including:
- Broccoli Cheese Orzo
- Crockpot Cheesy Enchilada Orzo
- Lemon Parmesan Orzo
- Asian Orzo Veggie Skillet
- Italian Orzo and Spinach Soup
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This recipe was adapted from an original recipe found online at: Fred Meyer : Orzo with Tomatoes and Parmesan Recipe
↓↓ PRINTABLE RECIPE BELOW ↓↓
Italian Orzo and Tomatoes is an easy, delicious side dish seasoned with butter, garlic, Parmesan cheese, green onions and Italian seasoning!
- 3½ cups chicken stock
- 1½ cups orzo pasta (uncooked)
- 2 Tablespoons butter* *DIVIDED USE
- 1 clove garlic finely minced
- 1½ cups Roma tomatoes, chopped
- ¾ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 2 large green onions (scallions) thinly sliced (stalk and bulb)
- ¾ cup finely grated Parmesan cheese fresh is best if you have it!
Pour chicken stock into a medium-sized saucepan. Heat it on MEDIUM-HIGH until it comes to a boil. Once boiling, add orzo; stir until combined. Reduce heat to LOW; cook orzo about 10 minutes OR until it becomes tender. Stir occasionally while it cooks so it doesn't stick to the bottom of the pan as liquid is absorbed. When done, orzo should be tender and all liquid is absorbed.
While orzo cooks, prepare tomatoes. In a LARGE skillet, melt 1 Tablespoon butter on MEDIUM-LOW heat. Add chopped Roma tomatoes, minced garlic and Italian seasoning. Stir to combine; cook (stirring often) for approx. 2 minutes OR until the tomatoes start to soften.
Add the cooked orzo and black pepper into the skillet with the tomatoes. Stir in orzo until fully combined; let it cook 1-2 minutes until heated through.
Add grated Parmesan cheese and green onions. Stir well until combined; cook until Parmesan has melted, and orzo is heated through (1-2 minutes). Serve hot!
Here’s one more to pin on your Pinterest boards! 