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Mediterranean Risoni (Orzo)

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I am always looking for ways I can incorporate more vegetables into my cooking and this Mediterranean Risoni (Orzo) has quickly become one of our meat-free Monday favourites. It is packed with flavour thanks to garlic, olives and a pop of feta crumbled on top at the end.  It’s the perfect “catch-all” dinner, allowing me to use up any leftover vegetables I have in the crisper. Plus, it’s easy, and all made in the one pan so barely any dishes to clean up afterwards!

Mediterranean Risoni Orzo

Mediterranean Risoni (Orzo)

Author: Nicole
5 from 6 votes
“This yummy vegetarian dish has become a weekly favourite on our family’s meal plan. So delicious!!!”
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A delicious vegetarian, family-friendly meal, packed with the flavours of sunny Southern Europe, this Mediterranean Risoni (Orzo) recipe is ideal for using up leftover veggies in the fridge, as it is so customisable. It’s the perfect nourishing family meal for busy weeknights and can be on the table in under 30 minutes. 
Prep 8 minutes
Cook 20 minutes
Total 28 minutes
Servings: 4

Ingredients

  • 2 tbsp olive oil
  • 1 red onion, finely diced
  • 1 tsp freshly minced garlic
  • 2 zucchini (courgettes), finely sliced
  • 1 red capsicum (bell pepper), finely sliced
  • 300 g (1½ cups) risoni (orzo)
  • 1 tbsp tomato paste
  • 500 ml (2 cups) chicken or vegetable stock
  • 400 g (14 oz) canned crushed tomatoes
  • 80 g (½ cup) pitted kalamata olives, roughly sliced
  • 1 tsp dried oregano
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste to taste
  • 150 g (1 cup) cherry tomatoes
  • 45 g (1½ cups) baby spinach leaves
  • 75 g (½ cup) crumbled feta, to serve

Instructions

  • Cook the onion and garlic – Heat the olive oil in a large, deep, heavy-based pan over medium–high heat. Add the onion and garlic and cook, stirring, for 1–2 minutes until softened. 
  • Add the zucchini and capsicum – Add the zucchini and capsicum and cook, stirring, for 2–3 minutes or until softened. 
  • Add the risoni – Stir through the risoni and tomato paste. 
  • Build the sauce – Add the chicken stock, crushed tomatoes, sliced olives and oregano. Bring to a simmer. 
  • Simmer – Reduce the heat to medium–low so that it is bubbling gently. Cook, stirring regularly, uncovered, for 10–12 minutes or until the risoni is cooked through (see note 1 below for tips).
  • Add the tomatoes and spinach – Season with salt and pepper to taste. Stir through the cherry tomatoes and spinach leaves. Cover and allow to sit for 2–3 minutes before serving (see note 2). 
  • Serve – Top with crumbled feta cheese and serve.

Nutrition information

Nutrition Facts
Mediterranean Risoni (Orzo)
Amount per Serving
Calories
555
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
5
g
31
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Cholesterol
 
20
mg
7
%
Sodium
 
931
mg
40
%
Potassium
 
1076
mg
31
%
Carbohydrates
 
77
g
26
%
Fiber
 
7
g
29
%
Sugar
 
13
g
14
%
Protein
 
19
g
38
%
Vitamin A
 
2736
IU
55
%
Vitamin C
 
80
mg
97
%
Calcium
 
204
mg
20
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.

Disclaimer re gluten-free and dairy-free recipes

Recipe notes

Note 1 – To make a one-pan pasta dish (where the pasta is cooked in the same pan as the sauce), it’s important that you use a heavy-based piece of cookware such as a heavy-based casserole dish (cast-iron) or a thick-based, deep frying pan. Thin cookware will not heat evenly and may leave you with too much or too little liquid. The liquid needs to be simmering the entire time (gently with small bubbles) so that the pasta cooks through. If it isn’t, modify the heat by turning it up or down slightly to maintain that simmer. 
Note 2 – If you feel the risoni (orzo) is too stiff (it’s not saucy and is clumping together more than you would like), simply add 1–2 tablespoons at a time of boiling water from the kettle, stirring the sauce gently. This will loosen the mixture. 

MAKE AHEAD

Refrigerate for up to 3 days in an airtight container. Not suitable to freeze.

LEFTOVERS

Refrigerate for up to 3 days in an airtight container. Not suitable to freeze.

Tried this recipe?

Let us know how it was!
Course dinner, entrée, Main Course, pasta
Cuisine Italian

  1. 5 stars
    Absolutely delicious. My kids loved it too and they’re quite fussy. I added homemade chicken meatballs to mine. I did have to add quite a lot of boiling water to the recipe so the risoni was cooked through.

    • Thanks so much for sharing your wonderful variation, Keren, and thanks for the rating. Nic x

  2. 5 stars
    Thank you for the recipe. The fam loved it and it was a big hit.

    • Wonderful to hear, Hebah! Thanks also for the rating. Nic x

  3. 5 stars
    Thanks for a fantastic weeknight recipe! I added eggplant and kale. Delicious and done in 20 minutes! I’m excited to have my leftovers for lunch tomorrow.

    • 5 stars
      It simply delicious 😋. My kids loved it! And it’s really easy to make.

      • 🥰

    • So happy to hear that this worked out so well for you, Al! Thanks also for the rating, Nic x

  4. My 13 year old daughters made this by themselves tonight and not only was it delicious but it was so easy to make! All the flavours came together beautifully and complemented each other so well! Definitely a favourite of mine!! 10/10

  5. 5 stars
    This yummy vegetarian dish has become a weekly favourite on our family’s meal plan. So delicious!!!

  6. 5 stars
    Made this tonight. Delicious and easy. We added some lentils for a little more protein.

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Disclaimer re gluten-free and dairy-free recipes 

For recipes labelled ‘gluten-free’ or ‘dairy-free’, the ingredients included in the recipe are typically gluten- or dairy-free. However, it is the user’s responsibility to carefully check the ingredient panels on the specific brands of products purchased and used. Simple Home Edit cannot be held responsible for any adverse reactions.