Tastes just like risotto…. except it’s far quicker to make! Also known as Orzo, this risoni recipe comes with juicy chicken, a creamy parmesan sauce and plenty of hidden vegetables. It’s a quick one pot recipe the kids are sure to love. (And grown ups too!)
Creamy Chicken and Vegetable Risoni (Orzo)
This is a quick dinner recipe that will tick all your boxes:
✅ fast and easy to make – 10 minute cook!
✅ made with everyday pantry staples
✅ highly customisable – use whatever vegetables and proteins you want
✅ complete meal – protein, vegetables, carbs, dairy!
✅ the sort of food that’s universally appealing, one that big and little people love
Is there a difference between Orzo and Risoni?
Nope, they’re the same thing! Tiny rice shaped pasta that’s widely available nowadays, it’s called risoni here in Australia but most countries in the world call it orzo.
A quick Risoni recipe that’s a complete dinner made in one pot!
Ingredients you need
And here’s what you need for this Creamy Chicken and Vegetable Risoni. There’s plenty of substitution and customisation options – see below.
LOADS of substitution options!
Loads and loads… even the risoni!
Risoni / orzo – sub with other very small pasta (like kiddie alphabet, tiny macaroni)
Chicken – any protein, or skip it
Frozen veg – I use this for convenience, sub with any diced vegetables
Baby Spinach – I throw in a couple of handles to get extra nutrition in. Use any wilt-able veggies (even the leafy end of Asian greens!) or add more veggies
Parmesan – any grated cheese!
Flour – any type of flour (white, brown, self raising, cake flour)
Milk – dairy or non dairy! Or a mix of cream and water, or evaporated milk
Chicken stock (broth) – stock cube with water. In emergencies, use water and lots more cheese! 😂
Onion – leeks, extra garlic, geen onion, shallots
Garlic – garlic powder, extra onion
How to make it
If you’re wondering how on earth this risoni recipe can be cooked so quickly, here’s why – risoni / orzo takes a mere 8 minutes to cook from start to finish.
So we only have it on the stove for 7 minutes, then the tiny rice-like grains keep cooking while you’re faffing around getting bowls out, serving it up, sprinkling on parmesan and yelling for everyone to get to the table for dinner. 😂
Use a pan that is reasonably deep – around 5cm / 2.5″ or more. Otherwise, use a large pot. Heat the oil then sauté the garlic and onion for 1 minute to give them a head start. Then sear the chicken for 2 minutes until the outside is seared but the inside is still raw.
Add frozen vegetables (still frozen ok) and flour, then stir until the flour is incorporated.
Add the uncooked risoni/orzo, stock and milk, then stir well. 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 and spinach, stir through until the spinach is wiled.
The consistency should be like a loose risotto (it absorbs liquid and thickens quite quickly when serving), nice and creamy. So don’t stress if it looks more soupy than what you want when you take it off the stove, it will thicken as it sits around.
Serve, garnished with parsley and more parmesan if desired!
This one pot method of cooking is an excellent quick-meal option for busy nights. It works for long strand pasta (like this One Pot Chicken Alfredo and One Pot Bolognese) as well as other short pastas (like in this One Pot Vegetable Pasta and Broccoli Pasta).
The recipe makes enough for 4 to 5. Leftovers will keep for a few days – but note that leftover pasta is never quite as saucy. Or try making Muffin Tin Spaghetti Nests with the leftovers which kids absolutely adore! ~ Nagi x
Watch how to make it
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One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)
Ingredients
- 1 tbsp olive oil
- 2 garlic cloves , minced
- 1/2 onion , diced
- 250g / 8oz chicken thigh or breast , cut into bite size pieces
- 2 1/2 cups frozen diced vegetables (carrots, peas, corn, capsicum/peppers, anything!)
- 1 1/2 cups orzo / risoni , uncooked (Note 1)
- 1 1/2 tbsp flour
- 2 1/4 cups milk , any fat %
- 2 cups chicken or vegetable stock / broth (low sodium)
- 3 cups baby spinach (packed)
- 3/4 cup (tightly packed) parmesan , finely grated (or store bought sandy type)
- 1/4 tsp cooking salt / kosher salt
- 1/4 tsp black pepper
Serving
- More parmesan
- 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!
Recipe Notes:
Nutrition Information:
Originally published June 2014. Updated June 2019 with fresh new photos, new writing, new video added and most importantly, Life of Dozer section added!
More risoni / orzo recipes
I love risoni because it’s so quick to cook – making it super handy for quick dinners!
One Pot Italian Chicken Orzo / Risoni Pasta – cosy, saucy one pot chicken and risoni dinner
Orzo / Risoni Bolognaise – one pot bolognese pasta dish!
Greek Lemon Orzo Salad – a bright fresh pasta salad loaded with Greek flavours
Creamy Salmon Risoni / Orzo (15 Minute Meal) – tastes like risotto, except MUCH faster to make!
Creamy Mushroom and Spinach Orzo (Risoni) (One Pot) – tastes like a creamy mushroom risotto
Baked Greek Chicken Orzo (Risoni) – Greek chicken AND orzo made in one pot!
Pea, Zucchini and Pesto Orzo / Risoni – a wonderful quick side dish
Life of Dozer
Sunny Tuesdays call for lazy working lunches out by the water…. (this is at The Boat Shed in Palm Beach, Sydney 🇦🇺. Not too far from where I live!)
Sooo good! Thank you Nagi!
We made this for a family dinner in two versions…one the chicken and a second using frozen scallops. Both were very tasty and appealed to a wide range of tastebuds!
Wasn’t really a fan of this. The orzo and stuff was ok but I personally found it lacked flavour. Sorry
This was a big hit with everyone & I have shared it with the family. I made a few tweeks! I added a teaspoon of tumeric & some stock powder for more flavour & used much less parmesan in the mix but the rest on top!
Love this recipe- is it one you can freeze?
I made this recipe exactly as written last night, and it turned out perfectly. My frozen vegetables were a bag of mixed corn/peas/green beans/carrots and a bag of zucchini/squash. I’ll definitely be making this more often as temps get cooler, and I’ve already shared the link with my mom, and I know she will too. My husband and I are very excited for the leftovers for lunch!
Thanks for the reminder! I used up two kinds of small pasta and some beet greens from the garden. Delicious easy meal! And the next day my husband fed us your poke bowl, another winner!
Loved this! Super easy and a great way to use up old vegies from the crisper. I used fresh instead of frozen (pumpkin, mushrooms, spinach, corn, carrot) and everyone loved it. I’ll definitely make this again for an easy dinner
A simple, easy, and quick recipe with great flavor. Thank you for another winner, Nagi!
Woo hoooo finally! Postie delivered the long awaited new cook book yesterday and I celebrated by cooking mini meatballs. This book is even better than the last, only because the pages are clean, haha, but I’m sure that will change quickly as I make the awesome recipes. Thanks Nagi and Dozer xx
I wasn’t expecting much but I had all of the ingredients in the house and wanted to use up my salad greens before they went bad. It’s excellent! Saving this recipe to make again when my family is in town.
Nagi, there might be no other chef whose recipes I have made as much as yours and I will add that I have made at least 70-100 of your recipes and also have your cookbook. So, ardent fan here!
However, ever since we have become vegetarian/ vegan it has become increasing difficult to find delicious, quick and easy recipes with vegetarian or vegan proteins in them! 🙁 While I usually make swaps with vegan mince when there is beef/pork, it is tough to make up for chicken.. which leaves me very sad! 🙁
I would be ever so grateful and even more delighted if you would take this as challenge at some point and work your magic to drop on us more protein rich vegetarian or vegan food (or a cookbook!) that could compete with your usual amazing meats! <3
Unfortunately this one wasn’t a winner in my house, it was fine but didn’t really have any flavour.
I know I’m a few months late, but what you want is tempeh. Firm, sliceable, beige – very similar texture to cooked chicken.
Nagi has saved us again. I had no idea what to cook, but there was thawed chicken in the fridge and we were bursting at the seams with 4lb zucchinis from a neighbor. I had to sub the orzo for a small, skinny macaroni so the dish didn’t thicken as it should have but that’s not Nagi’s fault! We used mushrooms (cooked with the onions), carrot, capsicum, corn, and diced zucchini- everyone loved it! Absolutely delicious. I’ll stock up on the proper pasta for next time. Thank you, RTE!
Delicious – such a tasty and filling meal. Had to substitute Risoni for another pasta I had on hand but so good…..and everyone ate it!!! Thank you Nagi for another great recipe 😊😋
10/10 Fanatastic mid week meal. Quick, economical & tasty! Thanks Nagi…..you’ve done it again😊
Super easy and delicious! I only had spiral pasta on hand so I cooked it separately and added it at the end, and used cornflour to thicken the sauce. It’s less risotto-like but it’s just as creamy and comforting. Goes with lots of different vegetables.
I love this recipe- it’s my go to comfort food and so easy to make using frozen vegetables is great. It’s delicious!
Just a fantastic week day or weekend meal. Have made so many times and never fails. I now tend to double the chicken but no other changes. Can’t go wrong and everyone is happy!
This recipe is so delicious. Used fresh vegetables when I made this the second time and preferred them. Such a comfort food on a cold, Sunday night.
This is a simple and easy recipe especially for a mid week dinner for the family. Great way to get the kids to eat veggies!
Fabulous! I did add a good sprinkle of vegeta to it and sautéed a heap of fresh veg instead of frozen. Well done Nagi