This Orzo Risotto is my favorite way to enjoy all the cozy comfort of risotto without the endless stirring. It’s creamy, cheesy, and packed with tender chicken and veggies.
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Why This Recipe Stands Out
This Orzo Risotto is my favorite one-pot dinner when I want something hearty, creamy, and full of fresh flavors. Here’s why it always comes out just right:
- Comforting and Creamy: Cooking the orzo with chicken broth and Parmesan makes it rich and silky, like a classic risotto. It reminds me of the texture I love in my Creamy Vegan Pasta.
- Golden, Juicy Chicken: Browning the chicken first locks in flavor and gives the skin a crisp bite. It's something I also do in my Lemon Chicken Orzo recipe.
- Packed with Vegetables: Asparagus, peas, and bright orange zest keep this dish from feeling too heavy.
- A True One-Pot Dinner: Everything cooks together in the same skillet, soaking up all the flavor.
- Perfect for Weeknights: This is one of those meals that feels special without taking much effort.
Key Ingredients
- Chicken Thighs – Juicy and rich, bone-in, skin-on thighs render flavorful drippings that soak into the orzo, infusing the whole dish with savory depth.
- Orzo – Small and tender, this rice-shaped pasta mimics classic risotto, absorbing broth and flavors while becoming irresistibly creamy.
- Asparagus – Bright and slightly crisp, asparagus adds fresh, green bites that balance the richness of the chicken and cheese.
- Green Peas – Sweet and tender, peas bring pops of color and natural sweetness that lighten up the hearty risotto.
- Chicken Broth – Forms the flavorful liquid base that the orzo absorbs, creating a savory, risotto-like texture without constant stirring.
- Parmesan Cheese – Nutty and salty, Parmesan melts into the orzo, creating a luxuriously creamy finish that ties everything together.
- Shallot & Garlic – Mild and aromatic, shallot and garlic lay down a delicate, savory foundation that elevates the entire dish.
- Orange Zest – Adds a subtle citrusy lift that brightens the flavors and makes each bite feel vibrant and balanced.
- Butter – Used throughout for sautéing and finishing, butter adds richness and helps develop that signature silky risotto texture.
Substitutions and Variations
Here are some of my favorite substitutions and variations:
- Protein Options: Chicken thighs add rich flavor, but chicken breasts or even turkey thighs can be used. For a seafood version, try adding seared shrimp in the last few minutes of baking.
- Vegetable Variations: Asparagus and peas are bright and tender, but you can swap in green beans, zucchini, or spinach. Add heartier vegetables like mushrooms or bell peppers earlier in the cooking process.
- Broth Choices: Chicken broth gives depth, but vegetable broth keeps it lighter and makes it an easy meatless dish if you skip the chicken.
How to Make Orzo Risotto
Step 1: Preheat oven to 400°F.
Step 2: Rub chicken thighs with ½ teaspoon salt and pepper. Set aside.
Step 3: In an ovenproof skillet over medium heat, melt 2 tablespoon butter. Add asparagus and cook for 9 minutes, stirring often. Add garlic and cook 1 more minute. Remove asparagus and garlic with a slotted spoon and set aside.
Step 4: In the same skillet, melt 1 tablespoon butter. Place chicken thighs skin-side down and cook for 10 minutes until golden. Flip and cook another 10 minutes. Remove chicken and set aside.
Step 5: Wipe skillet, melt remaining 1 tablespoon butter, and sauté shallot for 3–4 minutes until translucent.
Step 6: Add orzo and 1 teaspoon salt. Stir for about 3 minutes until coated and slightly toasted.
Step 7: Pour in chicken broth, stir, then nestle chicken thighs on top. Cover with an ovenproof lid and bake for 20 minutes, until orzo is tender and liquid absorbed.
Step 8: Transfer chicken to a plate. Stir in Parmesan, peas, and orange zest.
Step 9: Return chicken and reserved asparagus to the skillet. Bake uncovered for 5 more minutes.
Step 10: Serve immediately.
For full list of ingredients and instructions, see recipe card below.
What to Serve with Orzo Risotto
Fresh Salads
- A simple green salad with mixed lettuces, thinly sliced radishes, and a light lemon vinaigrette makes a refreshing contrast to the warm, cheesy orzo.
- You could also serve it with a cucumber salad tossed with a little olive oil and white wine vinegar. The crisp, cool flavors balance the rich Parmesan and butter in the risotto.
Light Vegetable Sides
- Air fryer carrots or skillet green beans work nicely alongside this dish. Their natural sweetness and slight caramelization add a new layer of flavor without overwhelming the delicate orange zest and Parmesan in the orzo.
- Steamed broccoli tossed with a squeeze of lemon is another easy side that brightens the whole plate.
Bread
- Offer slices of warm crusty bread or a rustic baguette so you can scoop up every bit of the creamy orzo and sauce.
Frequently Asked Questions
Instead of using Arborio rice, this recipe uses orzo pasta, which cooks up creamy and tender when simmered in broth. Stirring in Parmesan and butter at the end gives it the same rich, velvety texture you expect from traditional risotto.
Yes, boneless thighs or even chicken breasts will work. Just keep in mind they might cook a bit faster. Using bone-in, skin-on thighs adds extra flavor and helps keep the chicken moist.
Orange zest adds a fresh brightness that balances the richness of the butter and Parmesan. It brings a light citrus flavor that pairs really well with the savory chicken and vegetables.
Place any leftovers in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop with a splash of broth or water to keep the texture creamy.
More Recipes You'll Enjoy
- Pumpkin and Mushroom Risotto - This Pumpkin and Mushroom Risotto is a hearty, rich, one-pan meal that's a delicious blend of creamy arborio rice, earthy shiitake mushrooms, and smooth pumpkin puree.
- Tomato Risotto - This Tomato Risotto is an incredibly simple recipe but is still packed with flavor in each bite to give you a dinner meal that's sure to become a family favorite!
- Mushroom Farro Risotto - This Mushroom Farro Risotto is a hearty, healthy comfort food packed with flavor. It's a wonderful alternative to the classic rice risotto, and it’s just as creamy and delicious.
- Risotto Puttanesca - This is the best Risotto Puttanesca recipe ever! Rich and pungent anchovy and Kalamata olive sauce add such an incredible depth of flavor! So delicious, you'll want to eat this every day!
Recipe
Chicken And Vegetables Orzo Risotto (Orzotto)
Ingredients
- 5-6 chicken thighs bone-in, skin-on
- 1 bunch asparagus tough ends trimmed and asparagus cut into 1 inch pieces
- ¾ cup green peas fresh or frozen
- 10 oz orzo
- 3 cup chicken broth
- 1 medium shallot finely minced
- 2 cloves garlic thinly sliced
- 1 orange zested
- 1 cup Parmesan cheese
- 4 tablespoon butter divided
- 2 teaspoon salt divided
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400 F.
- Rub chicken thighs with ½ teaspoon of salt and pepper. Set aside.
- Heat 2 tablespoons of butter in the ovenproof cast iron skillet and over medium heat. Add asparagus and cook for 9 minutes turning frequently. Add sliced garlic and cook for 1 more minute. Using a slotted spoon, remove asparagus and garlic from the skillet and set aside.
- Heat 1 tablespoon of butter in the same skillet and over medium heat. Add chicken thighs skin side down and cook for about 10 minutes until skin is golden brown. Flip the chicken and cook for another 10 minutes. Remove from the skillet and set aside.
- Wipe the skillet with paper towel, return to the heat and melt 1 tablespoon of butter.
- Add shallot and sauté for 3-4 minutes until translucent. Add orzo and 1 teaspoon of salt stirring frequently until it is coated in butter and slightly toasted, about 3 minutes.
- Pour in chicken broth, stir, place chicken thighs on top of orzo. Cover skillet with an ovenproof lid and bake for 20 minutes until orzo has absorbed all liquid and is nice and cooked through.
- Transfer chicken on to the plate, add Parmesan cheese, peas, orange zest and give everything a nice stir.
- Put chicken back on to the skillet along with asparagus and bake uncovered for 5 more minutes.
- Serve immediately!
Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.
Petro says
Delicious!
RdM says
Could you please add a metric converter to the recipe heading. I live in Europe and we measure everything in metric. Much more accurate. So many other recipe blogs have this convenient converter.
Iryna Bychkiv says
RdM, sorry for the inconvenience! I've just added the metric conversion. Hope this helps!
Sharon Perry says
My BFF neighbors and I share so many meals, but they are not that fond of asparagus, crazy right?! They will eat mushrooms, but don't think they would be so tasty in this dish. Any suggestions on a replacement for the asparagus? They are both pretty picky. Thank you for your help, just have to make this, looks sooooo yummy!
Iryna says
Hi Sharon! Thank you for your comment! You can replace asparagus with green beans. Mushrooms also can be an option, however, I suggest sautéing them first until they release all liquid and start to brown. Then you can add them to a pan along with the seared chicken and continue cooking according to the instructions. Hope this helps:)
Ashley says
can you use boneless chicken thighs? And if so, do you cook it the same way? We’re a bone-free household. Haha
Iryna says
Absolutely. I would sear them the same way as bone-in thighs, but for only 5-7 minutes until slightly brown and then bake in the oven for 20-25 minutes. If you have an instant meat thermometer, it should read 175 F. Hope this helps!
Mashka says
I adore risotto!
Iryna says
I adore risotto too!:)
Lisa Bryan says
Looks like a hearty and comforting meal!
Iryna says
Thank you Lisa!
Edyta @ Innocent Delight says
I love Orzo and the fact that it cooks twice as quickly as rice. You can have dinner on a table in no time.
Iryna says
This is the reason I love orzo too!:)
debi at Life Currents says
This looks wonderful, and orzo is my favorite pasta shape. Great dinner!
Iryna says
Lately I've been loving orzo too!:)
Deanna says
This looks so yummy!! Perfect for a weeknight dinner!
Iryna says
Thank you Deanna!
Roxana says
Yum, that looks pretty delicious and flavorful.
Iryna says
Thank you Roxana!
Jan says
This was one of our favorites. You can.easily switch it up to your liking but please just be honest about the time to cook this. To. make it right takes more than your prep time posted but well worth the effort
Iryna Bychkiv says
Jan, thank you for your feedback! I'm happy you enjoyed this recipe!
Nadja Belgrave | Nashi Food says
Those chicken thighs look so juicy. I never thought of using orzo to make a risotto, great idea Iryna.
Iryna says
Thank you Nadja! Yes, orzo works great in this recipe!
a says
This is such a beautiful dish. I can make it with gluten free orzo and get the same delicious results.
Iryna says
Thanks! Absolutely, gluten-free orzo will work as well!
Deanna says
This looks so yummy!!!!!
Iryna says
Thank you Deanna!
Liz @ I Heart Vegetables says
Yum! Risotto is one of my favorites! This looks so creamy and delicious!
Iryna says
Thank you Liz! It was delicious indeed!