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Creamy One-Pot Beef Orzo

Creamy One-Pot Beef Orzo: Comfort Food in 28 Minutes

Creamy One-Pot Beef Orzo is a hearty, family-friendly dish made in just 28 minutes, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 650
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound lean ground beef Ground turkey or chicken works as substitutes.
  • 1 teaspoon kosher salt Adjust according to dietary needs.
  • 1 teaspoon onion powder Substitute with about 1/2 cup fresh chopped onions if preferred.
  • 1 teaspoon garlic powder Fresh minced garlic is also a great choice (1-2 cloves).
  • black pepper Freshly ground is best for optimal taste.
For the Sauce
  • 2 tablespoons olive oil Vegetable oil can be used as a replacement.
  • 3 cups beef broth Chicken or vegetable broth can substitute well.
  • 1 cup tomato sauce Opt for crushed tomatoes for a chunkier texture.
  • 1 tablespoon dried Italian seasoning Mix basil, oregano, and thyme for a homemade blend.
  • 1/4 teaspoon red pepper flakes Optional for a touch of heat.
For the Pasta
  • 1 1/2 cups dried orzo pasta Other small pasta shapes work as alternatives.
For the Creaminess
  • 1/2 cup heavy cream Use milk for a lighter version if desired.
  • 1/2 cup Parmesan cheese Freshly grated is ideal; Pecorino Romano is a perfect substitute.
For Garnish
  • fresh basil leaves Optional garnish; parsley can be used as a substitute.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add a pinch of red pepper flakes and let them bloom in the oil for about 30 seconds.
  2. Add 1 pound of lean ground beef to the pot, breaking it apart. Season with 1 teaspoon of kosher salt, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, and black pepper. Cook until browned, about 5 to 7 minutes.
  3. Pour in 3 cups of beef broth and 1 cup of tomato sauce. Stir well to combine and bring the mixture to a boil.
  4. Once boiling, add 1 1/2 cups of dried orzo pasta to the pot. Stir and lower the heat to medium-low, allowing it to simmer uncovered for about 8 minutes.
  5. After the orzo has cooked, remove the pot from heat. Stir in 1/2 cup of heavy cream and 1/2 cup of grated Parmesan until creamy and well combined.
  6. Taste and adjust the seasoning. Add a splash more broth if the dish appears too thick before serving.

Nutrition

Serving: 1servingCalories: 650kcalCarbohydrates: 60gProtein: 30gFat: 25gSaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 3mg

Notes

Store any leftovers in an airtight container for up to 4 days. For optimal freshness, freeze in a freezer-safe container for up to 3 months. Thaw overnight and reheat with a splash of broth.

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