Orzo with Chorizo

Name: Orzo with Chorizo
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Méditerranéen
Ingredients: 2 tablespoons olive oil; 1/2 onion; 1 level tablespoon tomato paste; 1 teaspoon mustard; 100 g chorizo; 240 g orzo pasta; 200 g peeled sweet potato; 1 stock cube (vegetable or chicken); 70 g grated parmesan; Salt; Pepper; 5 cl heavy cream; A few fresh herbs

Hello hello food lovers!

Here’s a crazy recipe for you, really crazy!! Something that will delight you with simple, inexpensive, and honestly very, very delicious ingredients… Do you trust me?

Alright, let’s get that chorizo orzo going!!

So, I have to say, I’m a big fan of orzo, and I promise you I won’t stop here! I already shared the chicken and zucchini orzo, a super tasty, creamy, melt-in-your-mouth recipe—simply to die for! And this one? Well… it’s kind of the same thing! Creamy, rich, and incredibly delicious—you’ve been warned…

Orzo is a small pasta shaped like a grain of rice. It’s a versatile ingredient loved in many cuisines worldwide. Often mistaken for a grain because of its resemblance to rice, orzo is actually a pasta made from durum wheat semolina. Its name comes from the Italian word “orzo,” meaning “barley,” even though this pasta doesn’t contain barley.

Orzo is mainly associated with Mediterranean cuisine, particularly Italian and Greek traditions. In Italy, it’s used in soups like the famous “minestra” and sometimes as a substitute for rice in risotto-style dishes called “orzotto.” In Greece, it’s known as “kritharaki” and is often included in slow-cooked dishes like “youvetsi,” a meat stew in tomato sauce.

But orzo’s influence extends far beyond Southern Europe. It’s also found in Middle Eastern and North African cuisines. For example, in Turkey, it’s used in pilafs, and in Egypt, it’s often added to soups or sautéed with butter.

One of orzo’s greatest advantages is its versatility. It can be used in soups, salads, saucy dishes, or even gratins. It pairs easily with many ingredients: meats, fish, seafood, vegetables, and cured meats like chorizo. When cooked in broth, it absorbs the flavors and brings a soft, tender texture to dishes. It can also be enjoyed cold in salads with vegetables, fresh herbs, and a vinaigrette for a light and tasty meal.

Orzo is also a great option for those looking for an alternative to rice or classic pasta. It cooks very quickly, making it a practical ingredient for quick meals. And I love that—especially during the week when I want something delicious without spending too much time in the kitchen!

As you can tell, this won’t be the last orzo recipe you’ll find here.

So, where can you find this little pasta, you ask? Simply in the pasta and rice aisle of your supermarket. You can find it under brands like Alpina or Barilla.

In this chorizo orzo recipe, I wanted to use simple ingredients: chorizo (obviously!), sweet potato (yes, we’re still in winter ), parmesan, cream… But feel free to tweak the recipe based on what’s in your fridge or the season. For veggies, zucchini and eggplant work great during warmer months.

Bacon can also add a delicate flavor instead of chorizo, and Comté or Beaufort can replace parmesan… You get it, you can make this recipe your own!