Creamy Pesto Orzotto (Orzo Risotto)
Enjoy this comforting Orzotto—orzo pasta cooked slowly in broth like risotto, then folded with creamy basil pesto and parmesan.
4.8 · 28 kitchen ratings
Published July 14, 2026 · By Julian Vance
Redefining the Risotto Concept
Risotto is famous for requiring constant attention and stirring. Orzotto offers a wonderful shortcut. By cooking orzo pasta in the same ladle-by-ladle method, the pasta releases starch to create a creamy, luxurious sauce.
Folded with fresh basil pesto and a touch of cream at the end, it delivers a punchy garlic and herb flavor. It's the perfect comforting weeknight dinner that feels like it took hours of slow cooking.
Why You'll Love This Recipe
- Faster Than Risotto: Orzo cooks much faster than arborio rice, giving you a creamy dish in under 20 minutes.
- Indulgently Creamy: The starch from the pasta combines with butter and parmesan for a velvety finish.
- Bright Herb Flavor: Fresh basil pesto cuts through the rich creaminess of the pasta.
Health Benefits
- Heart Healthy Fats: Pesto delivers monounsaturated fats from olive oil and pine nuts.
- Energy Sustaining: Orzo pasta provides complex carbohydrates for sustained energy release.
- Antioxidants: Fresh garlic and basil support cardiovascular and cellular health.
Pro-Tips for Perfection
- Toast the Orzo: Toasting the dry pasta in butter before adding liquid creates a nutty depth of flavor and prevents the pasta from getting mushy.
- Keep Broth Warm: Always use warm broth. Adding cold broth to the pan cools the cooking pasta down, causing uneven cooking.
- Off-the-Heat Finishing: Always stir in your pesto and cream off the heat. High direct heat ruins the delicate herb aromatics of the pesto.
Frequently Asked Questions
What is Orzotto?
Orzotto is a traditional Italian dish cooked in the style of risotto, but using pearl barley (orzo in Italian) or orzo pasta instead of rice.
Can I make this dairy-free?
Yes, swap the butter for olive oil, use a dairy-free pesto, and substitute the heavy cream and parmesan with coconut cream and nutritional yeast.
Can I add vegetables to this?
Yes, stirred-in baby spinach, roasted cherry tomatoes, or sautéed mushrooms make fantastic additions to this dish.
Creamy Pesto Orzotto (Orzo Risotto)
5m
20m
4
380 kcal
Nutrition (per serving)
- Calories
- 380 kcal
- Protein
- 14 g
- Fat
- 16 g
- Carbs
- 48 g
- Fiber
- 3 g
Estimates only—values vary by brand and portion. Disclaimer
Ingredients
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 1/2 cups dry orzo pasta
- 1/2 cup dry white wine (like Pinot Grigio)
- 3-4 cups warm vegetable broth
- 1/2 cup fresh basil pesto
- 1/4 cup heavy cream or mascarpone cheese
- 1/2 cup freshly grated parmesan cheese
- Salt and black pepper to taste
Instructions
- 1
In a medium saucepan, warm the vegetable broth over low heat and keep it warm.
- 2
In a large skillet, melt the butter and olive oil over medium heat. Sauté the chopped onion for 5 minutes until soft.
- 3
Add the dry orzo pasta to the skillet. Toast the grains, stirring constantly, for 2 minutes until fragrant and lightly golden.
- 4
Pour in the white wine to deglaze the pan, stirring until the wine is fully absorbed.
- 5
Add the warm broth, one ladle (about 1/2 cup) at a time, stirring frequently. Allow the orzo to absorb the liquid before adding more. Repeat for 12-15 minutes until orzo is tender.
- 6
Remove the skillet from heat. Stir in the basil pesto, heavy cream, and parmesan cheese until creamy.
- 7
Season with salt and black pepper, and serve hot garnish with fresh basil leaves.
Kitchen Notes
Private notes stored in your browser (substitutions, timing tweaks, serving ideas). Not published publicly.
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