Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe

I absolutely love sharing this Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe with friends because it’s such a comforting and delicious meal that feels special but comes together so quickly. The combination of tangy tomatoes, rich parmesan, and gooey mozzarella makes every bite wonderfully cheesy and satisfying, while the simple one-pot cooking keeps things easy and mess-free. If you ever want a warm, tasty dish that feels like a big cozy hug on a plate, this is exactly what I turn to.

Why You’ll Love This Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe

What makes this Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe really stand out for me is the incredible balance of flavors. The sweetness from the sun-dried tomatoes and plum tomatoes, paired with the salty punch of Kalamata olives, creates this brilliant depth that feels both fresh and indulgent. Then, the richness from the parmesan and melted mozzarella brings everything together in a creamy, luscious way that makes me want to keep going back for more.

Besides the amazing flavor, I also adore how straightforward this recipe is. I mean, one pot, less cleanup, and a meal that I can whip up in just 20 minutes? Yes, please! It’s perfect for weeknights when I want something tasty and impressive without spending hours in the kitchen. Plus, it’s versatile for all sorts of occasions—whether I’m serving it up for a casual family dinner or a cozy night in with friends, it always hits the spot.

Ingredients You’ll Need

The image shows several white bowls and a white plate arranged on a white marbled surface, each containing a different ingredient. One bowl holds bright red tinned tomatoes with a smooth texture. Another bowl contains yellow orzo pasta grains, small and almond-shaped. There is a smaller bowl filled with dark purple olives, shiny and whole. A bowl with deep red sundried tomatoes shows wrinkled, oily pieces. Near the center, there are three white garlic cloves and a whole red chili pepper placed directly on the surface. A small bowl contains golden olive oil, clear and glossy. A white plate holds a solid block of pale yellow parmesan cheese with a slightly rough texture. The last bowl has soft, white mozzarella cheese with a creamy, uneven surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this recipe is how straightforward yet impactful each ingredient is. Every element adds its own special touch to the dish, from the aromatic garlic and spicy chili to the tangy tomatoes and creamy cheeses. These simple ingredients come together in perfect harmony to create a meal that’s bursting with flavor, texture, and vibrant color.

Oil from sundried tomato jar: Adds a subtle, fruity richness that enhances the tomato flavor.
Garlic cloves: Thinly sliced to release their fragrant aroma and mellow taste.
Red chilli: Deseeded and finely diced for just the right amount of gentle heat.
Plum tomatoes (canned): Provides a sweet, tangy base for the sauce.
Kalamata olives: Roughly chopped to add a salty, briny bite.
Chopped sundried tomatoes: Deepens the tomato flavor with their concentrated sweetness.
Orzo: The tiny pasta cooks like risotto and soaks up all the beautiful flavors.
Water (or stock): The cooking liquid that brings everything together and helps the orzo cook perfectly.
Grated parmesan: Adds savory, nutty creaminess when melted through the dish.
Fresh basil leaves: Torn in for fresh, herbal brightness at the end.
Mozzarella ball: Torn and scattered on top for gooey, melty indulgence.
Freshly ground black pepper: For a finishing kick of spice and depth.
Olive oil: Used to soften the garlic and chili and drizzle over for richness.

Directions

Step 1: Heat 1 tablespoon of olive oil in a large pot or pan with high sides over low heat. Add the thinly sliced garlic, finely diced red chilli, and 1 teaspoon of salt. Stir gently through the oil for a couple of minutes until the garlic is softened but not browned. If you notice the garlic starting to color, add a splash (about ½ tablespoon) of water to prevent burning and help it soften perfectly.

Step 2: Pour in the canned plum tomatoes along with their juices, then add the chopped Kalamata olives and chopped sundried tomatoes. Give everything a good stir to combine all those vibrant ingredients.

Step 3: Add the orzo pasta and stir it around in the sauce to coat it well. Then pour in all 2 ½ cups of water (or vegetable/chicken stock if you prefer extra flavor). Stir again to blend and bring everything to a gentle simmer. Reduce heat to low.

Step 4: Let the orzo cook for about 10 minutes, stirring occasionally to prevent sticking. Watch carefully because orzo tends to cling to the bottom of the pot; just scrape gently with your spatula to avoid burning and to incorporate all those flavors back into the sauce.

Step 5: After 10 minutes, check the orzo’s texture — it should be tender but still have a slight bite (al dente). If it’s still too firm, continue cooking and stirring for a few more minutes. Once you’re happy with the texture, stir in the grated parmesan and half of the torn basil leaves; the cheese melts into the warm orzo, making the dish wonderfully creamy.

Step 6: Remove the pot from heat. Scatter torn pieces of mozzarella over the top, then finish with the remaining basil leaves, a fresh grind of black pepper, and a drizzle of olive oil. Serve immediately while deliciously warm and gooey.

Servings and Timing

This Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe serves 4 generous portions, which is perfect for sharing with family or friends. The prep time is just about 5 minutes since the ingredients are mostly ready to go, and the cooking time is around 15 minutes, so you’re looking at about 20 minutes total from start to finish. There’s no resting or cooling time needed—this dish is best enjoyed as soon as it’s fresh off the stove.

How to Serve This Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe

A close-up view shows a spoon full of creamy tomato rice mixed with small dark olives and topped with a dollop of soft white cheese, held above a pot filled with the same dish. The dish is rich orange-red from the tomato sauce, with scattered bits of green herbs adding color contrast. The rice texture looks soft and slightly saucy, with white cheese bits dotting the surface and dark olives visible throughout. The pot is black, sitting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this orzotto, I love to keep things simple and fresh. It pairs amazingly well with a crisp green salad drizzled in a light lemon vinaigrette, which cuts through the richness and adds a refreshing note. Roasted vegetables, like asparagus or zucchini, are also great alongside for a colorful, nutritious addition. I often sprinkle a few extra torn basil leaves on top right before serving to make it feel bright and inviting.

For garnish, the torn mozzarella melting on top speaks for itself, but I sometimes like to add a few shavings of parmesan and a tiny drizzle of good-quality extra virgin olive oil to make it really shine visually and flavor-wise. When plating, I use shallow bowls to hold all that creamy orzo comfortably, making it easy for everyone to scoop up every last cheesy bit.

As for beverages, a chilled glass of crisp white wine like Pinot Grigio or a light, fruity rosé complements the tomato and cheese beautifully. If you prefer non-alcoholic options, sparkling water with a wedge of lemon or a lightly brewed herbal tea works well to refresh the palate. This dish shines warm and fresh from the stove but also holds nicely if served at a cozy room temperature, making it flexible for different occasions from busy weeknights to relaxed weekend lunches.

Variations

I love how flexible this Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe is, so I often play around with it depending on what’s in my pantry or my mood. For a different twist, try swapping the Kalamata olives for green olives or capers if you want a slightly milder briny bite. You can also add cooked roasted red peppers or artichoke hearts for extra texture and flavor.

If you’re looking to make it gluten-free, simply substitute the orzo with a gluten-free pasta similar in size and cook it the same way. For a vegan version, skip the parmesan and mozzarella and instead stir in some nutritional yeast or vegan cheese alternatives—adding a splash of coconut cream or cashew cream can boost creaminess without dairy.

Sometimes, I experiment with the cooking method by initially sautéing the garlic, chili, and tomatoes with a pinch of smoked paprika or dried oregano for a smoky, herby dimension. Or, when I have extra time, I finish the orzotto under the grill once topped with mozzarella to get a golden bubbly crust, which is an irresistible treat!

Storage and Reheating

Storing Leftovers

If you have any leftovers, I recommend transferring the orzotto to an airtight container and refrigerating it promptly. Stored this way, it will keep beautifully for up to 2-3 days. The flavors deepen after a day, making it just as delicious the next day for a quick lunch or dinner.

Freezing

While I prefer fresh orzotto, you can freeze leftovers if needed. Place cooled portions in freezer-safe containers or bags, removing as much air as possible. Frozen orzotto will keep well for up to 1 month. When thawing, do so overnight in the refrigerator and reheat gently to preserve texture and flavor.

Reheating

To reheat, I suggest warming the orzotto on the stove over low heat with a splash of water or broth to loosen the texture and prevent sticking. Stir frequently until heated through and creamy again. Avoid microwaving without added moisture as this can dry out the dish, making it less enjoyable. Adding a small handful of fresh basil or a sprinkle of parmesan after reheating refreshes the flavors beautifully.

FAQs

Can I use chicken or vegetable stock instead of water?

Absolutely! Using chicken or vegetable stock instead of water will give the Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe an even richer and more savory flavor. It’s a great way to boost depth if you have some stock on hand. Just substitute the water in the recipe equally with your preferred stock.

What if I don’t have sundried tomatoes or olives?

If you don’t have sundried tomatoes, you can either omit them or add a bit of tomato paste for extra richness. As for olives, capers or even chopped artichokes make tasty alternatives that add a similar salty tang. The recipe is flexible and still delicious without these ingredients, though they do add wonderful complexity.

Can I make this recipe vegan?

Yes! To make this Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe vegan, skip the parmesan and mozzarella, and try nutritional yeast or vegan cheese alternatives instead. A splash of coconut or cashew cream stirred in at the end also helps maintain that creamy, cheesy feel without dairy.

How do I know when the orzo is perfectly cooked?

The orzo should be tender but still have a slight bite to it, much like traditional risotto done al dente. This usually takes around 10 minutes of simmering. Be attentive and taste a couple of grains during cooking to avoid overcooking it into mush.

Can this dish be made ahead for meal prep?

Yes, it reheats well and can be prepared a day in advance. Just store leftovers in airtight containers in the fridge and reheat gently on the stove with a little added liquid. Just keep in mind the fresh basil and mozzarella are best added fresh when serving for the brightest flavor and best texture.

Conclusion

I truly hope you give this Cheesy Tomato One Pot Orzo Risotto (Orzotto) Recipe a try; it’s one of those dishes that feels like a special treat but is so easy to make. It’s loaded with flavor, quick to prepare, and wonderfully comforting. Whether you’re cooking for yourself, family, or friends, this recipe always feels like a warm hug on a plate and I’m sure it will become a favorite in your kitchen too!