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Home Collections Quick Dinner Recipes

One Pot Orzo / Risoni Bolognaise

By:Nagi
Published:29 Jun '15Updated:21 Mar '19
118 Comments
Recipe v

Is there a rule that says Bolognese has to be made with spaghetti? Why not orzo (risoni)? Especially given that you can make it all in ONE POT in 20 minutes! Introducing orzo / risoni bolognaise!

One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

This was an accidental discovery. Sometimes it amazes me that I go to the grocery store almost every day and yet when I start making dinner, I’m missing a crucial ingredient. Like spaghetti for spaghetti bolognaise. Seriously. Who doesn’t have dried spaghetti in the pantry at all times?

I know, I’m weird. I think it’s the Japanese blood in my veins. I always have rice. But I don’t always have pasta.

I was about to get started with dinner when I realised I didn’t have spaghetti but I did have orzo. (It’s similar to rice in shape. Maybe that’s why I had it! 😉 ) And then the laziness kicked in, and I wondered – could I cook it IN the bolognaise sauce if I got the liquid ratio right?

Turns out you can. With absolutely zero comprise on flavour or texture. The orzo is perfectly al dente, and the bologanise is gloriously saucy.

One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

You know what else I love about this? It’s great couch food. Have you ever tried eating spaghetti on the couch? Don’t do it! Well, if you do, wear a bib, have a pile of napkins beside you and I really hope your couch is NOT a white fabric couch.

But this Orzo Bolognaise is perfect for eating on the couch. A bowl, a spoon and a glass of wine while you watch whatever show helps you wind down after a long day. You can keep your eyes glued to the screen so you don’t miss a single critical moment of Game of Thrones and manage to scoff down dinner at the same time. (Talent. That’s what it’s called. Like driving and eating.)

One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

Tomato PassataAnd if that wasn’t enough, this is a fantastic midweek meal because it takes just 20 minutes from start to finish. 20 minutes! It’s just ridiculously fast and easy (and delicious!).

One key difference in this bolognaise sauce is that I make it using tomato passata instead of tinned tomatoes. I believe Americans also know it as tomato sauce (but not tomato sauce as Australians know it!).

Passata is simply pureed tomatoes and nowadays it’s sold in all grocery stores and costs around the same as tinned tomatoes. I love using passata because the sauce is smoother and thicker, unlike with crushed tinned tomatoes which you need to cook for a while for the tomatoes to break down.

This is the passata I use which you can find in the pasta section of Coles and Woolworths (supermarket chain in Australia). It comes in a large 25oz / 700g glass bottle. I keep the bottles and use them for all sorts of things, like storing sugar, salt, homemade stock. I even use them as vases and water jugs when I’m entertaining.

OK! Signing off. I have a HUGE bowl of Orzo Bolognaise to scoff down!

– Nagi x


And more One Pot Ground Beef / Mince recipes

  • Cheeseburger Casserole (Homemade Hamburger Helper)

  • Chili Mac – mash up of Mac and Cheese with Chilli Con Carne, so good!

  • Asian Beef and Ramen Noodles – one skillet, 15 minutes

  • Beef and Veggies with Rice

  • Taco Soup – don’t knock it until you’ve tried it, it’s amazing!

  • Browse all One Pot recipes and Ground Beef / Mince recipes

One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

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One Pot Bolognaise Orzo (Risoni) - dinner on the table in 20 minutes, from scratch, all made in one pot.

One Pot Orzo / Risoni Bolognaise

Author: Nagi | RecipeTin Eats
Prep: 3 mins
Cook: 18 mins
Total: 21 mins
Dinner, One Pot, Pasta
Italian-esque
5 from 34 votes
Servings4 -5
Tap or hover to scale
Print
Dinner all made in one pot in just 20 minutes! A yummy bolognaise sauce made with orzo/risoni instead of spaghetti. Great couch food - and for kids too, less mess!

Ingredients

  • 1 tbsp olive oil
  • 2 cloves of garlic , minced
  • 1 small onion , peeled and diced (brown, white or yellow)
  • 1 lb / 500g ground beef (mince)
  • 24 oz / 700g tomato passata (Note 3)
  • 2 tsp Worcestershire sauce
  • 2 tsp dried Italian Herbs , or any combination of dried parsley, oregano, basil
  • 2 beef bouillon cubes (Note 1)
  • 1/2 to 1 tsp salt (to taste)
  • Black pepper
  • 3 cups water
  • 1 1/2 cups dried orzo / risoni

To serve (optional)

  • Freshly grated parmesan cheese
  • Finely chopped parsley

Instructions

  • Heat the oil in a large skillet/fry pan (or pot) over medium high heat. Add the onion and garlic and cook for 3 minutes or until translucent.
  • Add the mince and turn the heat up to high. Cook the mince, breaking it up as you go.
  • When the mince is browned, add the remaining ingredients except the orzo. When the liquid comes to a simmer (it might bubble and spit slightly) add the orzo/risoni.
  • Give it a quick stir then turn the heat down to medium low.
  • Cook for 10 minutes, stirring frequently towards the end to ensure the orzo/risoni doesn't stick to the bottom of the pan. If your liquid is evaporating too quickly, just add a slosh of hot water (tap or boiling).
  • Remove the risoni from the heat. The risoni should be a teeny bit hard still and it should be very saucy when you take it off the stove. (Note 2)
  • Check for seasoning (salt), then give it a good stir.
  • Serve immediately, while it's piping hot and nice and saucy, garnished with freshly grated parmesan and parsley, if desired.

Recipe Notes:

1. Boullion cubes are stock cubes. You could use beef stock (or even chicken stock) instead of water and skip the boullion cubes.
2. Because orzo / risoni is so small, it goes from perfectly cooked to overcooked in a flash. So for perfectly cooked orzo, take it off the stove at 10 minutes while the orzo is a teeny bit hard still. While you are testing for seasoning and serving it out, the residual heat will finish cooking it so it is firm but tender (al dente), rather than soft and mushy (overcooked).
That is also why it is quite saucy when you take it off the stove. The sauce reduces a lot quite quickly, through both evaporation and being absorbed by the orzo. So by the time you serve it, you still have enough sauce.
3. Tomato passata is just pureed tinned tomatoes. Nowadays it is readily available in supermarkets, usually alongside pasta sauces. It costs just a tiny bit more, sometimes the same, as canned tomatoes. If you can't find it, puree canned tomatoes or use crushed canned tomatoes.
4. Nutrition assuming this serves 5 people. 1 1/2 cups of dried risoni does not sound like much but you will be surprised how much it swells when cooked.
One Pot Bolognaise Orzo Nutrition

Nutrition Information:

Serving: 456gCalories: 484cal (24%)Carbohydrates: 49.5g (17%)Protein: 35.8g (72%)Fat: 15g (23%)Saturated Fat: 4.5g (28%)Trans Fat: 1gCholesterol: 86mg (29%)Sodium: 565mg (25%)Potassium: 333mg (10%)Fiber: 2.1g (9%)Sugar: 10.1g (11%)Vitamin C: 1.7mg (2%)Calcium: 20mg (2%)Iron: 4.7mg (26%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

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118 Comments

  1. Chantelle says

    September 14, 2018 at 9:49 pm

    5 stars
    My toddler scoffed this down to the best of her ability with her hands! It’s the first beef based/tomato based dish she has liked. And my husband loved it too!
    Thanks Nagi!

    Reply
    • Nagi says

      September 17, 2018 at 8:43 pm

      That’s SO GREAT to hear Chantelle! I’m so glad you enjoyed this, thank you for letting me know! N xx

      Reply
  2. Sam says

    April 8, 2018 at 9:18 pm

    Nagi, we LOVED THIS!! I’ve been trying to eat more veg so I made this with a soffrito, and I also added a sprig of rosemary and some bay leaves. It was amazing! I made it to have work lunches, but we wanted to eat it all 😫

    Thanks for another great recipe 😚

    Reply
    • Nagi says

      April 11, 2018 at 7:23 pm

      Yesssss! So glad you enjoyed it Sam! N xx

      Reply
  3. Julie Parkes says

    March 9, 2018 at 7:56 pm

    5 stars
    What a delicious meal.
    It was so full of flavour and so easy to prepare and cook.
    My husband just loved it and went back for seconds.
    When my 6 year old granddaughter comes for a sleepover, she always asks what’s for dinner.
    When I tell her, she says, is it a Nagi recipe.
    Even at six years old, she knows how good your recipes are.
    Thank you so much for all the effort that you put into your videos and the notes.
    They are wonderful.
    Kind regards and I hope that you loved New Zealand.

    Reply
    • Nagi says

      March 11, 2018 at 1:16 pm

      Please tell your granddaughter that she made my day! 😊 I absolutely love NZ. It’s so beautiful, one of the most stunning environments I’ve been lucky enough to see! N x

      Reply
  4. Apenny Vacuum says

    February 27, 2018 at 5:53 pm

    5 stars
    Looks great. This is an another recipe to be pinned under healthy eating 🙂

    Reply
    • Nagi says

      February 28, 2018 at 8:44 am

      Hope you try it – and LOVE IT!! N xx

      Reply
  5. Becky Bassett says

    October 21, 2017 at 1:54 am

    I can’t wait to give this dish a go this weekend. Is it freezer friendly?

    Reply
  6. Maria says

    October 7, 2017 at 5:25 am

    Nagi, I love your site love your recipes and this is one of my family’s favorites. I make it probably once or twice a month. I don’t change a thing except I use your tip on skipping the bouillon cubes and use broth instead and I top with fresh basil and along with the grated cheese – Delish, comfort food at its best!

    Reply
    • Nagi says

      October 9, 2017 at 7:12 pm

      I love hearing that Maria! ❤️

      Reply
  7. Anita says

    June 24, 2017 at 3:07 am

    5 stars
    Nagi! You have saved me with this recipe twice now! I have two little ones and rushing home to get them fed can be a challenge sometimes. This recipes comes in handy as it is quick, tasty and we all love it. I can even throw in some greens at the end to get in a dose of veggies. Thank you!

    Reply
    • Nagi says

      June 25, 2017 at 5:55 pm

      Pleased to hear you enjoyed it Anita, thanks for letting me know! N xx

      Reply
  8. Margie says

    September 6, 2016 at 9:56 am

    5 stars
    Hi Nagi,

    This was already one of my go-to recipes, I make it at least a couple of times a month. However, I recently fell and fractured my right wrist and I am now trying to perfect one-handed cooking, this was the first recipe I tried. I cheated and used commercial tomato sauce so i could skip the onion and garlic step, and in the last few minutes of cooking i threw in some frozen peas. It turned out really great, everyone loved it. 🙂

    Reply
    • Nagi says

      September 9, 2016 at 11:08 am

      I’m so sorry to hear you’re injured Margie. 🙁 I hope you get better soon. And I’m so glad you enjoyed this recipe as much as I do!!

      Reply
  9. Mariannn says

    August 17, 2016 at 11:26 am

    What is the minced meat you speak about, is that hamburger?

    Reply
    • Nagi says

      August 17, 2016 at 10:55 pm

      Hi Mariann! It’s what we call ground beef here in Australia 🙂 Updated recipe!

      Reply
  10. Sharee says

    July 13, 2016 at 7:24 pm

    5 stars
    I have never cooked with orzo or risoni before and I couldn’t find it (looking in the rice section derr) so I just used basmati and it was still delicious! It’s 10 degrees in Sydney tonight so was nice to have something warm and comforting!

    Reply
    • Nagi says

      July 15, 2016 at 10:30 am

      Thank you Shree! I’m so glad you enjoyed it, and thank you for letting me know that this works with rice too! N x

      Reply
  11. Melissa says

    May 28, 2016 at 5:33 pm

    Hi Nagi! I love this recipe!
    And i never used to like spahgetti bolognese.
    This way is so much better with risoni and i love how it absorbs the flavour.
    I have made this recipe a number of times, most recently using lamb mince and a sprinkle of cinnamon and adding sautéed mushrooms during the simmering point. So delicious! Next up i will try the butter chicken recipe.
    Thanks again Nagi x

    Reply
    • Nagi says

      May 30, 2016 at 8:39 am

      I’m so glad you enjoyed this Melissa! Thank you for letting me know! 🙂

      Reply
  12. Rony Jahid says

    April 21, 2016 at 3:07 pm

    This looks palatable. made this last night and it was an immense hit. So natural and tasty… We added piles of hacked kale to it and sprinkled the top with Parmesan, basil and pine nuts and it was astonishing… Thanks for this one… another most loved for the family…

    Reply
    • Nagi says

      April 22, 2016 at 8:08 pm

      I’m so glad you enjoyed it Rony, and I LOVE your additions! Thanks so much for letting me know 🙂 Happy weekend! N x

      Reply
  13. Jennie says

    February 14, 2016 at 8:54 pm

    5 stars
    I want to try this but don’t have orzo on hand right now. Do you think another type of pasta would work? I have penne and linguine noodles… Thanks!

    Reply
    • Jennie says

      February 15, 2016 at 3:04 am

      5 stars
      I tried it with 300 gms penne and it turned out well. Thanks!

      Reply
      • Nagi | RecipeTin says

        February 16, 2016 at 8:13 am

        WOAH! SO GLAD it worked, thanks so much for the tip Jennie!! 😉

        Reply
        • Jennie says

          February 17, 2016 at 3:09 am

          5 stars
          I really appreciate that you reply to every comment. Thank you!
          I broiled some mozzarella and parmesan on top, and it tasted a lot like lasagna, and the leftovers were even better! I plan to try it with orzo next time.

          Reply
          • Nagi | RecipeTin says

            February 17, 2016 at 6:05 pm

            Ooooh, YAY!!! So glad you enjoyed it Jennie!! Nx

    • Nagi | RecipeTin says

      February 16, 2016 at 8:11 am

      Hi Jennie! I’m sorry, this has to be made with orzo. I haven’t made it with other types of pastas and the liquid quantity definitely would need to be amended!

      Reply
  14. Josie Halbach says

    February 7, 2016 at 7:36 am

    5 stars
    Did this last night. DEVOURED. It was absolutely delicious. I’ll tell you something though, & you can’t gasp!! I’ve been passionate about cooking for at least half of my 40 yrs…..never used orzo until that last recipe of yours that I did with orzo in it; One Pot Baked Greek Chicken. WHY HAVE I NEVER USED THIS STUFF??! Ok, you can gasp a lil’. I sure as heck am!
    Also, I doubted you on the ten minutes….but I set the timer & obeyed. Well, from now on I will not doubt! It was wonderful & not over cooked!

    Reply
    • Nagi | RecipeTin says

      February 10, 2016 at 11:14 am

      I’m not gasping!! I didn’t use it until maybe 5 years ago. My weird mindset was that it was shaped like rice and I eat so much rice, I didn’t need more rice shaped food in my life!! So we can be weird together Josie! 😉 So glad you loved this!!! I have another reader who is in love with this recipe too! 🙂

      Reply
      • Josie Halbach says

        February 13, 2016 at 2:40 am

        Oh boy! I would say you had a weird mindset….but that was my “logic” too!! I eat a lot of rice, why would I eat a rice impersonator? Funny how ridiculous it sounds once I hear it! Oh well, I’m glad we both got past that. Today it’s going to snow & the high temperature is 3°C. I think it’s a good night for some Orzo Bolognaise!

        Reply
  15. Alexandra says

    January 17, 2016 at 7:34 am

    Hi Nagi, this looks wonderful and I really want to make it for a dinner next week! Question – can I make it 24 hours ahead and reheat in the oven on the day? So much stuff tastes better the next day so I’m hoping this will too! Thankyou!

    Reply
    • Nagi | RecipeTin says

      January 18, 2016 at 6:02 pm

      Hi Alexandra! For this, I don’t recommend making ahead. The pasta gets bloated!

      Reply
  16. Amanda Marie says

    October 5, 2015 at 7:10 am

    5 stars
    I finally got round to making this last night – perfect for a rainy weekend in Atlanta, where we are experiencing the fringes of a hurricane. My husband said I had excelled – and I took all the credit. I used ground turkey as I thought it would make it a tad healthier. It’s absolutely delicious. Nagi, thanks for making cooking so much fun.

    Reply
    • Nagi | RecipeTin says

      October 6, 2015 at 6:45 am

      Thanks so much for taking the time to come back and let me know you enjoyed it! Isn’t it lovely?? I really like orzo with bolognaise, it’s so yum! Turkey is fab with this, I can imagine how tasty it was. 🙂

      Reply
  17. Gloria | Food Oh Glorious Food says

    July 21, 2015 at 6:30 pm

    Is there a category in the Guinness Book of Records for “Fastest Meal ever eaten by a family of 4 consisting of 2 adults, a fussy preschooler and a greedy guts toddler”? Because the record is so OURS!!!

    20 minutes to cook, 10 minutes to eat, and ALL of us had seconds. Yes. ALL of us. The Big One actually wanted 3rds, and the Small One was very very very vocal when J Daddy failed to feed him fast enough.

    I cooked a red curry last night that seriously lacked depth of flavour. First bite of our dinner tonight more than made up for the “flatness” of last night’s diner – this Risoni Bolognese is rich, full of flavour, and just so gloriously nommy! I omitted the onion (due to my heartburn), the black pepper (had to keep the kids in mind) and added half a bag of frozen spinach (thawed and all liquids squeezed out). I was licking the pan after dinner to chase the last drops of this awesome sauce.

    This is DEFINITELY going in to regular rotation in our house! Thank you for yet another amazing recipe! (Photo will be posted on Instagram shortly.)

    Reply
    • Matt says

      August 24, 2015 at 6:42 pm

      Loved it. Added some of my special mushroom salt and enjoyed it even more with a few chilli flakes mixed through on serving. A real winner and easy to make too. No chin splatter with bolognaise is always a bonus.

      Reply
      • Nagi | RecipeTin says

        August 25, 2015 at 7:20 am

        “Chin splatter!” Oh, that’s gold, that’s exactly what it is!! 🙂

        Reply
  18. Maureen | Orgasmic Chef says

    July 14, 2015 at 12:27 pm

    5 stars
    This makes me laugh. A few months ago we hired a woman to help us get organised and shortly after I decided that she’d tossed out all the dried pasta from the pantry so I went out and bought all new. Then one day I decided to start cleaning out the freezer and in the bottom drawer, she’d put all the pasta, taco shells and everything else she could fit in there.

    So I’m all pasta’d up but I don’t have any risoni. I ate it all. 🙂 This dish looks like perfect comfort food.

    Reply
    • Nagi | RecipeTin says

      July 15, 2015 at 7:03 am

      Dried pasta in the freezer? That’s a new one!

      Reply
  19. maria says

    July 8, 2015 at 11:03 am

    5 stars
    I Made this recipe Las saturday and one word: AMAZING. My partner loved it! Do you own a restaurant in Sydney ? I’m living in newcastle and if you have a restaurant definitely I would go

    Cheers!!
    Maria.
    Ps: thank you for your quick response to my question about the beef cheek in a pressure pot. Def I will try again. It is an awesome recipe.

    Reply
    • Nagi | RecipeTin says

      July 9, 2015 at 6:24 am

      Hi Maria! So lovely to hear from fellow Aussies! Nope, no restaurant, just me bumbling around my own kitchen. Ooh, one of my best friends lives in Newcastle! I LOVE Newcastle! Especially love that there are so many fab beaches in the area that you can even taken dogs too!! And the markets are better than any of the ones in Sydney. Hope you do try the beef cheek, I think you’ll love it! Suggest getting them from the butcher, usually cheaper than from Coles/Woolies etc. 🙂

      OH, and I’m so glad you loved this recipe!! It’s so easy, isn’t it? Thank you for taking the time to come back and let me know you loved it!! 🙂

      Reply
      • maria says

        July 16, 2015 at 11:32 am

        5 stars
        Thank you for your answer. Indeed Newcastle is a beautiful place.

        Reply
  20. Tracey Fletcher King says

    July 3, 2015 at 6:44 am

    Made this last night and it was a huge hit. So easy and delicious… We added heaps of chopped kale to it and sprinkled the top with Parmesan, basil and pine nuts and it was amazing… Thanks for this one… A new favourite for the family…

    Reply
    • Nagi | RecipeTin says

      July 4, 2015 at 1:52 pm

      Hi Tracey! I’m so glad you enjoyed it! 🙂 Thank you so much for coming back to let me know!

      Reply
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