If you’re looking for an easy one-pot summer recipe that feels like comfort food but tastes fresh and vibrant, this orzo with cherry tomatoes is just the thing. With just a handful of ingredients and minimal cleanup, it’s ideal for busy weekdays or lazy weekend lunches.
The secret? Using thick-cut orzo pasta (chondró kritharáki), the kind traditionally used in Greek cooking – in this case, the one from MISKO, which gives a rich, almost creamy texture.
Why You’ll Love This One-Pot Orzo
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Everything cooks in a single pot – less cleanup, more flavor.
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Full of Mediterranean freshness with cherry tomatoes and herbs.
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Easily customizable – add cheese, olives, or grilled shrimp.
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Ready in under 30 minutes – perfect for quick dinners.
Recipe Tips
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Thick orzo holds its shape better and absorbs more flavor – perfect for one-pot meals.
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Let the tomatoes cook down – they add natural sweetness and a rich base.
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Add chili flakes if you like a little heat.
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For a heartier version, top with grilled shrimp or roasted veggies.
Frequently Asked Questions
Can I use regular orzo instead of thick-cut?
Yes, just keep an eye on the cooking time and liquid ratio – it may cook faster.
What if I don’t have vegetable broth?
No problem! Use hot water and season well. You can add a spoon of tomato paste for extra depth.
Can I make it vegan?
Absolutely – just skip the cheese or use a plant-based alternative.
One-Pot Orzo with Cherry Tomatoes
Ingredients
- 250g thick-cut orzo pasta MISKO
- 3 tbsp extra virgin olive oil
- 300 g cherry tomatoes
- 1 onion, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine
- 600 ml vegetable broth or hot water
- 1 ½ tbsp butter
- 100 g Naxos graviera cheese, grated
- ⅓ cup fresh basil, finely chopped
- Salt
- Freshly ground black pepper
Instructions
- In a wide pot or deep skillet, heat the olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until soft and fragrant.
- Add the cherry tomatoes along with salt and pepper. Cook for 5–6 minutes until they begin to soften and caramelize.
- Gently mash the tomatoes with a fork to release their juices. If you prefer, you can remove the skins. Remove the tomatoes from the pan and set aside.
- Add the orzo to the same pan and stir well until it becomes slightly glossy – this helps lock in its texture.
- Deglaze with the white wine, stirring until the alcohol has evaporated.
- Gradually add the hot vegetable broth, stirring continuously. Cook over medium heat for 15–17 minutes, until the orzo is al dente and the mixture has thickened.
- Return the tomatoes to the pan and stir to combine.
- Add the butter and grated graviera cheese, stirring one last time until creamy and smooth.
- Serve immediately, topped with fresh basil and more graviera if desired.
I would be thrilled to hear from you. Even more, if you make my recipe and post a photo of it. Just don’t forget to share your photo under the hashtag #tetisflakes. Please do not hesitate to comment below or contact me on Instagram, or Facebook or Twitter!
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