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One-Pot Creamy Zucchini Orzo Risotto

This One-Pot Creamy Zucchini Orzo Risotto is quick, comforting, and packed with fresh zucchini and cheesy richness.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Italian
Keyword: Easy, Gluten-Free Option, One-Pot, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 1 cup orzo pasta the star ingredient that cooks quickly and creates a creamy risotto base
  • 2 medium zucchinis diced, fresh and tender, adding a subtle sweetness and texture
  • 1 tablespoon olive oil for sautéing and adding a fruity richness
  • 1 small onion diced, brings aromatic depth to the dish
  • 2 cloves garlic minced, adds a punch of savory flavor
  • 4 cups vegetable broth the liquid base that infuses the orzo with flavor
  • 1 cup heavy cream for that indulgently creamy finish
  • 1 teaspoon dried oregano provides an earthy, herbal note
  • 1 teaspoon salt to enhance all the flavors
  • 0.5 teaspoon black pepper for a gentle kick
  • 0.5 cup grated Parmesan cheese the key ingredient for a cheesy, savory richness
  • 0.25 cup fresh basil leaves chopped, brightens the dish with fresh, aromatic flavor

Instructions

  • Start by heating the olive oil in a large skillet or deep pan over medium heat. Add the diced onion and cook until it becomes translucent and fragrant, about 3-4 minutes. Toss in the minced garlic and cook for another minute, stirring constantly to avoid burning. Now, add the diced zucchini and sauté until just softened but still slightly firm, about 5 minutes.
  • Add the orzo pasta directly to the pan with the vegetables. Stir constantly for 2-3 minutes, allowing the orzo to toast lightly.
  • Pour in the vegetable broth, dried oregano, salt, and black pepper. Stir everything to combine well. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer uncovered, stirring occasionally, until the orzo is tender and has absorbed most of the broth, about 10-12 minutes.
  • Once the orzo is cooked and the broth is mostly absorbed, stir in the heavy cream and grated Parmesan cheese. Continue cooking over low heat, stirring frequently, until the risotto turns creamy and luscious, about 3-5 minutes.
  • Remove the pan from heat and gently fold in the chopped fresh basil leaves. Taste to adjust seasoning if necessary, adding more salt or pepper as desired. Serve immediately for the best texture and flavor.

Equipment

  • Large Skillet
  • Deep Pan

Notes

  • For extra protein, add cooked chicken, shrimp, or chickpeas.
  • Swap zucchini with other summer vegetables like yellow squash or asparagus for variety.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently with added broth.
  • Use gluten-free orzo to make this recipe gluten-free.
  • Toast pine nuts or walnuts on top for added crunch and flavor.