The carrots and bell pepper soften in the pan with the onion before the orzo goes in, so by the time the broth is absorbed, the vegetables are tender and their sweetness has worked its way into every grain. Parmigiano Reggiano stirred through at the end adds saltiness and richness that pulls the whole dish together. Fresh parsley scattered on top is the last step and not an optional one.
This is a one-pan dinner sized for two. The kind of recipe that uses simple ingredients and a slightly different technique to produce something that tastes like more thought went into it than actually did. The risotto method is the detail worth noting and worth repeating in other orzo dishes once you have tried it here.
Orzo dishes are often mixed up with risotto dishes and that’s no surprise as the orzo pasta looks like a big rice grain. Orzo is one of the tiny pastas shapes (pastinas), like the acini di pepe. Another name for orzo that is often used is risoni.
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Key Ingredients in This Recipe
You’ll find the complete list of ingredients and exact quantities in the recipe below.
- Orzo
- Carrots
- Onion
- Orange bell pepper – any color will do, but I used an orange one to keep the same color as the carrots.
- Stock – chicken or vegetable
- Parmigiano Reggiano cheese
- Parsley
How to Make Carrot & Pepper Orzo
- Step 1 – Prepare the vegetables by shredding the carrots in a food processor until finely chopped. Clean the bell pepper and onion and chop both as well, by hand or in the food processor.
- Step 2 – Melt butter in a large skillet and add onion, bell pepper and carrots and cook for about 5 minutes, or until slightly tender.
- Step 3 – Add the orzo, the stock (if you use vegetable stock, the dish will be vegan) and some salt and cook until the orzo is al dente and/or the liquid is absorbed. This will take about 10-15 minutes, depending on the brand of orzo you use.
- Step 4 – Add the grated Parmigiano Reggiano cheese as well as most of the finely chopped parsley. Omit cheese to make the dish vegan.
- Step 5 – Season with salt & pepper if needed. Serve immediately on pre-warmed plates or bowls and garnish with some parsley. Pasta cools quickly, so warm you dishes beforehand.
Other Pasta Side Dishes to Try
- Couscous with Zucchini & Herbs
- Creamy Orzo with Grated Tomatoes
- Orzo with Zucchini
- Pearl Couscous with Beets
Carrot & Pepper Orzo
Pin Recipe FacebookIngredients
- 1 tablespoon butter
- 5 ounces carrots, normal or baby carrots
- 1/4 onion, finely chopped
- 1/2 bell pepper, finely chopped
- 1/2 cup orzo
- 1.5 cups vegetable stock, or chicken
- salt & pepper
- 1/4 cup Parmigiano Reggiano cheese, grated
- 1 tablespoon parsley, finely chopped
Instructions
- Prepare the vegetables by shredding the carrots in a food processor until finely chopped. Clean the bell pepper and onion and chop both as well, by hand or in the food processor.
- Melt butter in a large skillet and add onion, bell pepper and carrots and cook for about 5 minutes, or until slightly tender.
- Add the orzo, the warm stock and some salt and cook until the orzo is al dente and the liquid is absorbed. This will take about 10-15 minutes, depending on the brand of orzo you use. (NOTE 1)
- Add the grated Parmigiano Reggiano cheese as well as most of the finely chopped parsley.
- Season with salt & pepper if needed. Serve immediately on pre-warmed plates or bowls and garnish with some parsley. (NOTE 2)
Notes
- When you use vegetable stock instead of chicken stock, the dish will be vegan. You will also need to omit the cheese or use a vegan cheese.
- Pasta cools very quickly, so warming your plates or bowls beforehand will make sure you dish stays warm longer.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.