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!
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. 😂
What 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
This 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
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
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 (Note 1)
- 1 1/2 tbsp flour
- 2 1/4 cups (565 ml) milk , any fat %
- 2 cups (500 ml) chicken or vegetable stock / broth (low sodium)
- 3 cups baby spinach (packed)
- 3/4 cup (75g) parmesan (grated)
- Salt and pepper to taste
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.
- Add garlic and onion, cook for 1 minute.
- Add chicken, sprinkle with salt and pepper then cook for 2 minutes until cooked on the outside (raw inside).
- Add frozen vegetables (still frozen ok) and flour, stir until flour is incorporated.
- Add 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. Add salt and pepper to taste.
- 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!
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!)
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Wow this was sooo tasty and so easy! The sauce is delicious! This is definitely going to get made lots more!
Delicious recipe and super easy, you are making my life so much easier and the family are super grateful for all the new recipe ideas.
I LOVE YOUR WEBSITE.
Thanks so much Jenny!
Nagi, you are a doll. I love getting your recipes. I’m an avid cookbook reader and I can spot a good recipe by the ingredients. Yours are top notch. Keep sending those recipes.
You’re too kind Joanne! – N x
This was so tasty , quick and kid friendly! I added a teaspoon of Dijon, a squeeze of lemon and some fresh basil.
Perfect Ellen!!
Very easy and tasty. I added a tsp of seeded mustard also.
Your website is awesome. Thanks for the great recipes.
Yum! Sounds great Nicole!
SO glad to have found your website! It’s exactly what I’ve been looking for: fast, scratch-made, delicious-looking recipes my family will actually eat!
Can’t wait to try several of your recipes this coming week!
Thanks so much Abigail!!
Hi, i really want to cook this but i‘m Having trouble with the measurements. You have the liquid measurements in ml as well as cups and it looks like 1 cup = 250ml but the Parmesan 3/4 of a cup is 75g, so how much Orzo would you use?
Hi Mark, parmesan is lighter than a liquid therefore they weigh differently. So you need 1.5 cups of orzo for this recipe – N x
Hi, Sorry i don‘t think i was clear, i‘m From the UK and we don‘t have cups, i was wondering the gram measurement of the Orzo in reference to cups?
Hi Mark – 200g ☺️
Hi Nagi, I love your recipes. but this one didn’t work out. I was missing metric values first of all. and then i used the 200g orzo and it was like a soup after cooking for 7 minutes. So I checked and rice for example, 1.5 cups = 300g. So I added 100g and it worked. delicious!
I just made this. Can’t wait to taste.
Enjoy Diane!
Delicious recipe Nagi! I added pine nuts at my 4yo’s request.
Woah they have impeccable taste!
No, I havent but love all the recipies and the ingredients which are lots of vegetables protein and carb in just one. Lov IT ’cause I do not have to much time to prepare but all seem fast and easy
This was super delicious and very easy to make. I used frozen peas, bagged shredded (but not frozen) carrots, and spinach. At the end, I added chopped fresh basil, the juice of half a lemon and the zest of a whole lemon. This definitely belongs in heavy rotation-really good!
Perfect Christine!
Delicious! Huge hit! Thank you for creating a great recipe. The cooking times were spot on! Love all the suggestions for customization. Thank you for such a quick, easy meal! ❤️
I’m so glad you loved it Janice, thanks so much for the feedback!
I’ve cooked this a couple of times now and boys like it. I’ve been using chicken mince instead and tastes great.
This was delicious! I’ve been trying to find new recipes for my picky toddler, and she loved this one. Thanks!
Wahoo, that’s great Ashley!