One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 - 5 people
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Calories
536 kcal
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Course
Main Course
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Cuisine
American
One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)
Description
One Pot Chicken, Vegetable & Parmesan Orzo starts by searing garlic, onion, and chicken pieces in olive oil until the chicken is browned but still raw inside. Frozen mixed vegetables and flour are then stirred in to coat the ingredients. Uncooked orzo, along with milk and chicken stock, are added, and the mixture is simmered gently, stirred occasionally to prevent sticking, until the pasta is nearly tender and the liquid nearly absorbed but still slightly soupy.
At this point, parmesan cheese, baby spinach, salt, and pepper are incorporated and stirred until the spinach wilts and the cheese melts, creating a creamy, cohesive texture. The dish resembles a loose risotto in consistency, offering a balance of creamy pasta, tender chicken, fresh vegetables, and flavorful cheese.
This meal can be served garnished with fresh parsley and extra parmesan for additional flavor. It works well as a convenient weeknight dinner, with flexibility to substitute vegetables based on availability. Leftover pasta tends to thicken but can be repurposed creatively.
The recipe notes that orzo (risoni) cooks quickly about eight minutes total, making this a practical meal. Frozen vegetables make for convenience, while fresh can also be used. Leftovers keep for a few days but the sauce may thicken, so reheating with added liquid may be needed.
Ingredients
- 1 tbsp olive oil
- 2 garlic minced, cloves
- 1/2 onion , diced
- 250g / 8oz chicken thigh cut into bite size pieces, or breast
- 2 1/2 cups mixed vegetables carrots, peas, corn, capsicum/peppers, anything!, frozen, diced
- 1 1/2 cups orzo uncooked (Note 1, or risoni
- 1 1/2 tbsp flour
- 2 1/4 cups milk , any fat %
- 2 cups chicken stock low sodium, or vegetable stock, or broth
- 3 cups baby spinach (packed)
- 3/4 cup (tightly packed) parmesan , finely grated (or store bought sandy type)
- 1/4 tsp kosher salt or cooking salt
- 1/4 tsp black pepper
Serving
- Parmesan Cheese more
- parsley or chives, if desired
Instructions
- Heat oil in a large pan over high heat. Make sure the pan is reasonably deep - around 5cm / 2.5" or more. Otherwise, use a large pot.
- Sear chicken - Add garlic and onion, cook for 1 minute. Add chicken, then cook for 2 minutes until seared on the outside but still raw inside.
- Vegetables and flour - Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
- Add uncooked risoni - Add risoni/orzo, stock and milk, then stir well.
- Cook 7 minutes - Bring to simmer then adjust heat so it's bubbling gently (see video). Cook for 7 minutes (no lid), stirring every now and then, until risoni is almost tender (still quite soupy at this stage).
- Add parmesan, spinach, salt and pepper. Stir through until the spinach is wilted.
- Serve - The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. Serve, garnished with parsley and more parmesan if desired!
Notes
- Orzo pasta cooks quickly, making this recipe suitable for fast weeknight dinners.
- Frozen vegetables can be swapped with fresh vegetables for varied texture and flavor.
- Leftovers will thicken; reheat gently with a splash of stock or milk to loosen.
- Extra parmesan and fresh herbs like parsley or chives enhance serving presentation and flavor.
- The dish has a loose risotto-like consistency, so avoid overcooking pasta to retain creaminess.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Serving | 558g | |
| Calories | 536cal | 27% |
| Carbohydrates | 64.5g | 22% |
| Protein | 36.9g | 74% |
| Fat | 15g | 23% |
| Saturated Fat | 5.2g | 26% |
| Cholesterol | 67mg | 22% |
| Sodium | 858mg | 36% |
| Potassium | 608mg | 13% |
| Fiber | 5.3g | 21% |
| Sugar | 14.7g | 29% |
| Vitamin A | 7300IU | 146% |
| Vitamin C | 94.1mg | 105% |
| Calcium | 380mg | 38% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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