Description
A bold and comforting one pot meal featuring tender orzo simmered in a rich tomato sauce with smoky chorizo and finished with a layer of golden melted mozzarella.
Ingredients
Scale
- 2 cups orzo pasta, dry
- 250 grams chorizo sausage, sliced
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 2 cups canned crushed tomatoes
- 3 cups chicken broth
- 1 tablespoon olive oil
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano
Instructions
- Preheat oven to 190°C.
- Heat olive oil in a large oven safe skillet over medium heat.
- Add sliced chorizo and cook until browned. Remove and set aside, leaving the oils in the pan.
- Add chopped onion to the same skillet and cook until soft.
- Stir in minced garlic and cook briefly until fragrant.
- Add dry orzo and stir to coat in the oils.
- Pour in crushed tomatoes and chicken broth, stirring well.
- Return chorizo to the skillet and add salt, black pepper, and dried oregano.
- Bring to a gentle simmer and cook for 8 to 10 minutes, stirring occasionally, until orzo is nearly tender and most liquid is absorbed.
- Sprinkle shredded mozzarella evenly over the top.
- Transfer skillet to the oven and bake for 10 to 15 minutes until cheese is melted and golden.
- Let rest for 5 minutes before serving.
Notes
- Stir occasionally while simmering to prevent sticking.
- Add a splash of broth if the mixture becomes too thick before baking.
- Freshly shredded mozzarella melts more smoothly than pre shredded.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 portion
- Calories: 480
- Sugar: 6g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 55mg