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. 😂
This one pot method of cooking is an excellent quick-meal option for busy nights. It works for long strand pasta (like this One Pot Chicken Alfredo and One Pot Bolognese) as well as other short pastas (like in this One Pot Vegetable Pasta and Broccoli Pasta).
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!)
Note that while many countries do use the terms or orzo and rusoni interchangeably, Risoni is more accurate as orzo actually means barley in Italian. So Italians would use Risoni not orzo as the term for the ingredient in this dish.
Made this today absolutely delicious such a great comfort food for a cool night
Will definitely make again! Super easy, and made of staples we usually keep on hand. My toddler loved it. Forgot to pick up some garlic so seasoned the chicken with some garlic powder. Will add bacon next time too.
yum…yum….
Had some issues finding Risoni here in Morocco…..but found a sub….. worked great!!! Enjoy
New household favourite. My teen finished went back for 2nds and said you need to make this again.
Had to stir while simmering due to sticking but other that everyone when perfect.
Delicious and empty bowls all round! Just love your recipes and love this warm comforting pasta that.’s easy to make meat free. I’m grateful for you!
A tasty quick meal that satisfies a mid week meal with leftovers! Winning for everyone. Thanks Nagi ❤️❤️
An easy and nutritious feed enjoyed by all. Especially me because it keeps well for a few days. Thanks.
Hi Nagi,
Would this work for a group dinner (ie, made in advance for a shared dinner party)?
But I will do it at home. Just concerned that it may get too overcooked while resting.
Thanks, love your posts
Delicious & easy. Perfect.
This one is on repeat in my house. My two year old loves it and so do I! Delicious and quick. Thank you.
Thank you for this recipe! I know it says it serves 4 but it served one hungry husband for dinner and kept enough leftovers for him to bring lunch to work today! Will definitely make again! <3
Wow! I am glad that he enjoyed it so much!! N x
Made this tonight. Turned out so good. Love the Parmesan flavour Yum
Off to find my next recipie 😁
Loved it, I put a bit of lemon juice. Left out cheese and milk as it doesn’t agree with me. Next time I will put diced potatoes, chicken broth and no flour.
Woo hoo!! I am so glad you enjoyed it Beverley!! N x
My daughter LOVES LOVES LOVES this dish (so do I) so I make it often but maybe I’m doing something wrong: after I add the flour, the orzo always sticks to the bottom of the pot, every one minute I have to scrape the bottom to unstick the orzo… yes, it is a non-stick pot.
If it is not a heavy duty non stick pot then it’s more likely to stick Faith. You will need to try a heavier pot or stir more often! N x
Hi, thanks sharing your amazing recipes but …. Can we have metric units in your recipes
Hi Inga – almost all of my recipes have a button at the top that allows you to toggle between metric and cups! N x
Can this dish be frozen. My daughter is going to have a baby and I’m cooking for her freezer. Thank you
I don’t think the orzo will freeze well, sorry! N x
I never normally freeze pasta, but do freeze a couple of portions every time we have this and find that it freezes beautifully! We defrost in the fridge overnight, reheat on the hob and add a little water so that the sauce is nice and creamy again. We find that the orzo itself has the same taste and texture on initial cooking and when being reheated! Delicious recipe and I’ve currently got 2 portions defrosting in the fridge for dinner tonight!
I was wondering if the Quick Chicken & Vegetable Risoni recipe (Orzo) can be made with rice (basmati) instead of Orzo? I need to make it gluten-free for my son & since GF pasta is usually made with rice… Thanks for any suggestions! I love your recipes!!
QUICK COLOURFUL & YUMMY
NAGI WHAT IS THE POT YOU USE FOR THIS?
TX
Hi Dee, I use a chasseur pot here. You can eat more here: https://www.recipetineats.com/recipetin-eats-essential-kitchenware/ N x
Hi – just pointing out your method misses the chicken stock step. I was very confused until I watched the video
Hi Lisa, it’s noted there in step 5 🙂 N x
Omg. I read and read and read and was like ‘when do I add the stock!’ I’m so sorry 🤣