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4.9 from 159 votes

One Pot Orzo / Risoni Bolognaise

Dinner all made in one pot in just 20 minutes! A yummy bolognaise sauce made with orzo/risoni instead of spaghetti. Great couch food - and for kids too, less mess!

Prep Time
3 mins
Cook Time
3 mins
Total Time
21 mins
Servings: 4 -5
Calories: 484 kcal
Course: Main Course , Dinner
Cuisine: Italian-American Fussion

Ingredients

  • 1 tbsp olive oil
  • 2 cloves of garlic , minced
  • 1 small onion , peeled and diced (brown, white or yellow)
  • 1 lb / 500g ground beef (mince)
  • 24 oz / 700g tomato passata (Note 3)
  • 2 tsp Worcestershire sauce 
  • 2 tsp dried Italian herbs , or any combination of dried parsley, oregano, basil
  • 2 beef bouillon cubes (Note 1)
  • 1/2 to 1 tsp salt (to taste)
  • black pepper
  • 3 cups water
  • 1 1/2 cups dried orzo / risoni
To serve (optional)
  • freshly grated Parmesan cheese
  • finely chopped parsley

Instructions

    Cup of Yum
  1. Heat the oil in a large skillet/fry pan (or pot) over medium high heat. Add the onion and garlic and cook for 3 minutes or until translucent.
  2. Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.
  3. When the mince is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer (it might bubble and spit slightly) add the orzo/risoni.
  4. Give it a quick stir then turn the heat down to medium low.
  5. Cook for 10 minutes, stirring frequently towards the end to ensure the orzo/risoni doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a slosh of hot water (tap or boiling).
  6. Remove the risoni from the heat. The risoni should be a teeny bit hard still and it should be very saucy when you take it off the stove. (Note 2)
  7. Check for seasoning (salt), then give it a good stir.
  8. Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.

Notes

  • Boullion cubes are stock cubes. You could use beef stock (or even chicken stock) instead of water and skip the boullion cubes.
  • Because orzo / risoni is so small, it goes from perfectly cooked to overcooked in a flash. So for perfectly cooked orzo, take it off the stove at 10 minutes while the orzo is a teeny bit hard still. While you are testing for seasoning and serving it out, the residual heat will finish cooking it so it is firm but tender (al dente), rather than soft and mushy (overcooked).
  • That is also why it is quite saucy when you take it off the stove. The sauce reduces a lot quite quickly, through both evaporation and being absorbed by the orzo. So by the time you serve it, you still have enough sauce.
  • Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
  •  Nutrition assuming this serves 5 people. 1 1/2 cups of dried risoni does not sound like much but you will be surprised how much it swells when cooked.

Nutrition Information

Serving 456g Calories 484cal (24%) Carbohydrates 49.5g (17%) Protein 35.8g (72%) Fat 15g (23%) Saturated Fat 4.5g (23%) Trans Fat 1g Cholesterol 86mg (29%) Sodium 565mg (24%) Potassium 333mg (10%) Fiber 2.1g (8%) Sugar 10.1g (20%) Vitamin C 1.7mg (2%) Calcium 20mg (2%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4-5

Amount Per Serving

Calories 484

% Daily Value*

Serving 456g
Calories 484cal 24%
Carbohydrates 49.5g 17%
Protein 35.8g 72%
Fat 15g 23%
Saturated Fat 4.5g 23%
Trans Fat 1g 50%
Cholesterol 86mg 29%
Sodium 565mg 24%
Potassium 333mg 7%
Fiber 2.1g 8%
Sugar 10.1g 20%
Vitamin C 1.7mg 2%
Calcium 20mg 2%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.