One-Pot Chorizo Orzo

I love a one-pot 30-minute dinner that’s quick and easy but still bursting with incredible flavor. The chorizo brings a fantastic spice, the veggies and lemon juice add freshness while the parmesan and chorizo make it addictingly savory.

One Pot Chorizo Orzo

Add whatever veggies you have in your fridge, everything tastes great in this dish!

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Prep Time 5 minutes mins

Cook Time 25 minutes mins

Total Time 30 minutes mins

Course Main Course

Servings 4

Ingredients

  

• 8 oz pork chorizo
• 1 large shallot chopped
• 1/2 cup dry white wine
• 1 1/2 cups orzo
• 3 cups low-sodium chicken broth
• 8 oz cherry tomatoes halved
• 5 oz spinach chopped
• 2 tbsp fresh lemon juice (about 1/2 lemon)
• 1/2 cup parmesan cheese

Instructions

 

• Place a medium pot or Dutch oven over medium-high heat. Add the chorizo and shallot. Break apart the chorizo, cooking for about 6-7 minutes until the chorizo is cooked through.
• Add the orzo and white wine, mixing until the wine begins to simmer. Simmer for about 2 minutes until the wine is mostly absorbed into the orzo.
• Add in the chicken stock and tomatoes and bring to a simmer. Cook for about 10 minutes, stirring occasionally so the orzo doesn't stick to the bottom of the pot.
• Once the orzo is tender, add in the spinach, lemon juice, salt, and pepper.
• When the spinach is wilted mix in the parmesan cheese and serve!

Notes

You can use kale or Swiss chard in place of the spinach. Other veggies I like to add include zucchini and asparagus. 

I’ve made this dish with anywhere from 8 ounces to 16 ounces of chorizo and it was delicious every time. Make it as meaty as you want!

If the chicken stock isn’t fully soaked into the orzo at the end of cooking, that’s okay. The orzo will continue to soak up the liquid over time.