Cherry Tomato Orzo
This cherry tomato orzo is a bright, fresh, one-pot dinner - orzo simmered with blistered cherry tomatoes, chickpeas, and white wine in a light vegetable stock, finished with a splash of cream, Pecorino, and fresh basil. It's ready in about 20 minutes and tastes just like what I'd envision a bowl of summer to be like. Delightful, simple, good food.
The cherry tomatoes are the star of the recipe; they soften and burst as the orzo cooks, releasing their juices into the stock and creating a naturally sweet, tomatoey sauce. The white wine adds a subtle brightness, the chickpeas make it properly filling, and a splash of cream stirred in at the end gives it just enough richness without weighing it down. It's light enough for summer but comforting enough for a chilly evening.
If you love one-pot orzo recipes, try my creamy lemon orzo, marry me orzo, Cajun sausage orzo, or enchilada orzo - each with a completely different flavor profile. For more tomato-based pasta dishes, my burrata pasta and creamy tomato pasta with mascarpone are both reader favorites.
Why You'll Love This Recipe
This might be the freshest, lightest recipe in my orzo collection - the perfect light summer dinner that comes together in just 20 minutes, and yet still wonderfully satisfying.
I always tend to get a big batch of cherry tomatoes from my Nan at this time of year, who absolutely excels at growing them in her garden! This the perfect recipe for using them - they simmer in the pan and release their juices, making the perfect sweetly savory sauce for the orzo to cook directly in. I chucked in some chickpeas for a bit of added protein and fibre, and feel free to add in as many additional veggies as you like.
Ingredient Notes
Here are some notes on the key ingredients. The full quantities are in the recipe card at the bottom of this page.
- Orzo: It cooks directly in the stock and tomato juices, absorbing all that flavor. Also called risoni.
- Cherry tomatoes: They soften and burst as the orzo simmers, releasing their sweet juices into the sauce. Use the ripest, sweetest cherry tomatoes you can find - they do a lot of the flavor work here. Vine-ripened or multi-colored heritage tomatoes are beautiful if you can get them.
- Chickpeas: They add protein and substance, turning this from a light pasta side into a proper main meal. Most cherry tomato orzo recipes skip the protein - the chickpeas are what make your version more satisfying.
- White wine: Deglazes the pan after the tomatoes soften and adds a subtle brightness and acidity to the sauce. If you don't cook with wine, substitute with a squeeze of lemon juice and a splash more stock.
- Vegetable stock: The cooking liquid for the orzo. Combined with the tomato juices and wine, it creates a flavorful broth that the orzo absorbs as it simmers.
- Cream: Stirred in at the end for a silky, creamy finish. You don't need much - just enough to round out the tomato sauce without making it heavy. Half-fat crème fraîche works as a lighter substitute.
- Pecorino cheese: Stirred in at the end for a salty, tangy finish. Parmesan works as a substitute.
- Italian seasoning: A simple herb blend that complements the tomatoes and basil.
- Fresh basil: Essential for the fresh, bright finish. Add after cooking - basil wilts and browns under heat.
- Onion and garlic: One white onion, diced, and two garlic cloves, minced. The classic aromatic base!
How to Make Cherry Tomato Orzo
Step 1: Sauté the Base
Heat the olive oil in a large pan and add the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Step 2: Cook the Tomatoes
Add the cherry tomatoes and Italian seasoning. Cook for about 6-8 minutes, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices.
Step 3: Deglaze with Wine
Pour in the white wine and let it bubble for a minute or two until reduced slightly. This lifts all the caramelized tomato flavor from the bottom of the pan.
Step 4: Add the Orzo and Stock
Stir in the dried orzo, drained chickpeas, and vegetable stock. Bring to a simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and has absorbed most of the stock. Stir frequently to prevent sticking and add more water or stock if needed.
Step 5: Finish with Cream and Pecorino
Turn the heat to low and stir in the cream and grated Pecorino until the sauce is silky and creamy. Season with salt and pepper to taste.
Step 6: Serve
Top with shredded fresh basil and serve immediately.
Expert Tips
- Let the tomatoes burst: Don't rush the tomato step. Give them a good amount of time to properly soften and release their juices - those sweet, tomatoey juices are the foundation of the sauce.
- Stir the orzo often: As with all one-pot orzo recipes, it tends to stick to the bottom of the pan. Stir the sauce every couple of minutes to prevent burning.
- Don't overdo the cream: 80ml is just enough to give the sauce a silky finish without drowning the fresh tomato flavor. This isn't a cream-based pasta - the cherry tomatoes and stock should still be the dominant flavors.
- Add basil after cooking: Fresh basil wilts and turns brown under heat. Scatter it on top after the orzo is off the heat for the best color and flavor.
- Choose ripe, sweet tomatoes: The tomatoes carry a lot of the flavor in this dish. Ripe, in-season cherry tomatoes will give a much sweeter, more vibrant result than out-of-season ones.
What to Serve with Cherry Tomato Orzo
This is a complete meal thanks to the chickpeas, but if you want a side:
- Crusty bread for mopping up the sauce
- A simple rocket salad with lemon dressing
- Alongside grilled halloumi for extra protein
- With a burrata ball on top for indulgence
Storage
- Refrigerator: Store for up to 3 days. The orzo absorbs more liquid as it sits - add a splash of stock or water when reheating.
- Reheating: Reheat gently on the stove with a splash of stock. Microwave works too.
- Freezing: Not recommended - the cream can split and the orzo texture changes.
- Eat it cold: This actually works surprisingly well as a cold pasta salad the next day. Add a drizzle of olive oil and extra basil.
FAQs
Fresh cherry tomatoes give the best result - they burst and create a naturally sweet, fresh sauce. Tinned cherry tomatoes would work in a pinch but the flavor won't be as bright.
Swap the cream for a plant-based alternative (oat cream works well) and skip the Pecorino (or use nutritional yeast). The rest is already vegan.
Spinach stirred in at the end, roasted courgette, artichoke hearts, or olives would all be lovely. Keep the cherry tomatoes as the star.
Orzo gives the best creamy, risotto-like texture. Ditalini, small shells, or pastina would work as substitutes.
Yes - substitute with a squeeze of lemon juice and a splash more stock. The wine adds a subtle brightness but the dish is still delicious without it.
Cherry Tomato Orzo
Ingredients
- 1 tablespoon olive oil
- 1 white onion
- 2 garlic cloves minced
- 300 g cherry tomatoes
- 60 ml white wine
- 1 teaspoon Italian seasoning
- 400 ml vegetable stock
- 200 g dried orzo
- 400 g tinned chickpeas drained and rinsed
- 80 ml heavy cream
- 10 g fresh basil leaves shredded
- 15 g Pecorino cheese
- Salt and pepper to taste
Method
- Heat the olive oil in a large pan and add the diced onion. Sauté for 3-4 minutes until softened. Add the minced garlic and cook for another minute until fragrant.1 tbsp olive oil, 1 white onion, 2 garlic cloves
- Add the cherry tomatoes and Italian seasoning. Cook for 4-5 minutes, stirring occasionally, until the tomatoes begin to soften and burst, releasing their juices.300 g cherry tomatoes, 1 tsp Italian seasoning
- Pour in the white wine and let it bubble for a minute or two until reduced slightly. This lifts all the caramelized tomato flavor from the bottom of the pan.60 ml white wine
- Stir in the dried orzo, drained chickpeas, and vegetable stock. Bring to a simmer and cook for 10-12 minutes, stirring often, until the orzo is tender and has absorbed most of the stock. Stir frequently to prevent sticking.200 g dried orzo, 400 g tinned chickpeas, 400 ml vegetable stock
- Turn the heat to low and stir in the cream and grated Pecorino until the sauce is silky and creamy. Season with salt and pepper to taste.80 ml heavy cream, 15 g Pecorino cheese, Salt and pepper to taste
- Top with shredded fresh basil and serve immediately.10 g fresh basil leaves
Nutrition
Notes
- Tomatoes: Let them burst and release their juices - don't rush this step.
- Wine: Optional but adds brightness. Sub lemon juice + extra stock.
- Stir often: Orzo sticks. Stir every couple of minutes.
- Storage: Fridge 3 days. Also works cold as a pasta salad.
- Add some chili flakes on top of the orzo for a nice kick to the creamy dish. Optional, but nice if you like a bit of heat!
