Orzo

Origin

Orzo means “barley” in Italian and refers to small, rice-shaped durum pasta also called risoni. It appears across Italian and Greek cooking in soups, baked dishes, and lemony salads.

How to make them

1. 01

   Boil like pasta in salted water, or toast in oil then simmer in broth risotto-style.

2. 02

   Drain well for salads; cool quickly so grains stay separate.

3. 03

   For soups, add near the end so orzo does not over-absorb the broth.

4. 04

   Stir creamy versions often so the starch thickens the pan sauce.

Storage

Dried orzo keeps up to 2 years airtight. Cooked orzo refrigerates 3–4 days; it firms when cold—loosen with olive oil or broth when reheating.

Popular dishes

• Lemon Orzo Salad

  Bright cold salad with herbs, cucumber, feta, and citrus dressing.

• Orzo Soup

  Chicken or vegetable broth with tender rice-shaped pasta.

• Creamy Orzo with Parmesan

  Risotto-style orzo finished with butter and cheese.

• Orzo with Roasted Vegetables

  Warm side of orzo tossed with caramelized seasonal vegetables.

• Giouvetsi-Style Orzo

  Greek baked orzo with meat and tomato sauce.