What Is Orzo & How To Use It

Orzo pasta, a rice-shaped pasta, is an incredibly versatile ingredient that you’ll love using in everything from soups to salads to risotto. In this post, you’ll learn all about orzo—how to cook it, where to use it, and why it’s a must-have in your pantry! Check out some delicious orzo recipes here.

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Jump to: ℹ️ Overview | 🍽 Nutrition | 👩‍🍳 How To Use | 📝 Storing Tips

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Today, I’m covering all things orzo! In my experience, this ingredient is underrated and even slightly misunderstood. It’s a pantry staple that often gets pushed to the back and forgotten about. I’ve even struggled with cooking it in the past leading to mushy meals. I suspect some people mistake it for rice due to its rice-like appearance.

If this sounds like you, or if you’re already an orzo fan looking for recipe inspiration, stick around for a little more insight into this tiny but mighty pasta shape.

What is Orzo?

Orzo – also known as risoni – is simply a durum wheat and semolina flour-based pasta grain. If you’re familiar with pasta subcategories, orzo is a Pastina which translates to “little pasta.”

It’s like spaghetti, but it’s rice-shaped and rice-sized which is the most common source of confusion when it comes to preparation. Just remember to cook orzo like pasta and not rice, and things should turn out just fine. In fact, it becomes a rather versatile and exciting ingredient.

Unlike many pasta varieties, orzo is unique in its creamy texture. Arborio rice is arguably the most similar ingredient, and the two can often be used interchangeably with some culinary finesse.

Orzo pasta was unsurprisingly developed in Italy, and it is traditionally found in Greek cuisine and is arguably the most popular in that region. You can find it all throughout pockets of Europe.

It is an easy-to-find ingredient, and you’ll likely see it amongst other pasta varieties at your local supermarket. In addition to standard wheat orzo, you can also find whole wheat and gluten-free options.

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Nutrition Notes

Pasta grains are a good source of carbohydrates, B vitamins, and even protein. Here is the nutritional breakdown for per ½ cup (dry) serving (56 grams):

Calories: 200 calories | Carbohydrates: 42 grams | Fat: < 1 gram | Protein: 7 grams | Fiber: 2 grams | Iron: 10% of the daily recommended value (DV) | Thiamine (Vitamin B1): 20% of the DV | Riboflavin (Vitamin B2): 10% of the DV | Niacin (Vitamin B3): 10% of the DV | Folate: 15% of the DV

Note: Enriched orzo might have higher levels of certain vitamins and minerals, as it’s often fortified during processing.

Is Orzo Gluten-Free? Vegan?

Traditional orzo is made from wheat and is not gluten-free, but you can find gluten-free versions made from alternative grains like corn or rice. It is vegan-friendly, however, it’s always a good idea to check the packaging or ingredient list, as some brands might add eggs or other non-vegan ingredients.

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How To Use Orzo

• Use it in place of small grains like rice, quinoa, or farro. It adapts to any sauce you might fancy with pasta, so you can sub it out for other rice-like grains.
• Make a pasta salad. I think orzo is the perfect base for your favorite pasta salad recipe. It blends into the mix well and takes on tangy olive and vinegar-based dressings beautifully when cooled.
• Add it to a soup or stew. Orzo is excellent as a soup grain. Pro-tip: Cook it and store it separately as it will get quite mushy from absorbing broth if you store leftover orzo soup.
• Make risotto. Risotto is a creamy rice dish in which orzo can effortlessly stand in for arborio rice. By extracting the starch from the pasta, you can achieve the perfect base for a decadent dinner dish. Try this creamy chicken orzo recipe.
• Cook it like pasta. Perhaps the most simple way to use orzo is to have it in place of another type of pasta for a main or side dish. Simply cook it according to the instructions on the package, or boil for 8-10 minutes until al dente and strained. Use olive oil to prevent sticking if using it for a cold dish. Otherwise, toss with your favorite sauce and enjoy.
• What’s the ratio of water to orzo for cooking? Generally, use 4-6 cups of water per cup of orzo. This pasta shape swells a lot when it cooks, so it needs plenty of water to avoid sticking.

Can You Cook It In A One-Pot Dish?

Absolutely! It’s great in one-pot recipes, like soups or skillet meals, where it absorbs flavors from the broth or sauce.

Check Out These Orzo Recipes

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Storing Tips

Uncooked: Keep uncooked orzo in an airtight container or its original packaging, stored in a cool, dry place, like your pantry. It will stay fresh for up to 2 years. If open, transfer to an airtight container.

Cooked: Store cooked orzo in an airtight container for 3-5 days. To keep it from clumping, toss it with a little olive oil before storing.

You can freeze cooked orzo for up to 3 months. Let it cool, then pack it in airtight containers or freezer bags. To reheat, add a little water or broth to restore its texture when warming up.