One Pot Chicken, Vegetable & Parmesan Orzo (Risoni)
Recipe video above. 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!)
Servings: 4 - 5 people
Calories: 536cal
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!
Notes
** Loads of substitutions and customisation options, see in post **
1. Risoni/orzo is a rice shaped pasta. Brilliant for quick meals because it cooks in about 8 minutes! 7 minutes on the stove, then while it's being finished off.
2. Frozen veg - Feel free to switch the frozen veg with fresh. I used frozen for convenience because this is a handy super quick meal.
3. 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!
4. Nutrition per serving, assuming 4 very big servings!
Nutrition
Serving: 558g | Calories: 536cal | Carbohydrates: 64.5g | Protein: 36.9g | Fat: 15g | Saturated Fat: 5.2g | Cholesterol: 67mg | Sodium: 858mg | Potassium: 608mg | Fiber: 5.3g | Sugar: 14.7g | Vitamin A: 7300IU | Vitamin C: 94.1mg | Calcium: 380mg | Iron: 3.8mg