If you’ve never tried cooking pasta risotto-style, you’re in for a treat. In this recipe, orzo is boiled in just enough water to cover, so that the cooking liquid reduces into a sauce that clings to each grain (which means no draining!). It’s the perfect pasta base for adventurous add-ins, like paprika-laced chorizo, tangy tomatoes, hearty spinach, and a cheese duo of mozzarella and Parmesan.
Fresh Pork Chorizo
Vegetable Stock Concentrate
Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice onion. Mince or grate garlic. Halve tomatoes lengthwise. Strip thyme leaves from stems and discard stems.
Bring 2½ cups water to a boil in a large pot. Meanwhile, heat a drizzle of olive oil in another large pot over medium heat. Add onion and garlic. Cook until softened, about 3 minutes, stirring. Season with salt and pepper
Increase heat to medium-high and add thyme, 1 TBSP tomato paste (we sent more), ¼ tsp sugar, and chorizo to same pot. Break up meat into pieces with a spatula or wooden spoon. Cook until chorizo is just starting to brown, 4-5 minutes.
While chorizo cooks, toss tomatoes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Roast in oven until beginning to burst, about 10 minutes.
Meanwhile, add orzo to pot and stir to combine. Add boiling water and stock concentrate and bring to a simmer. Let bubble until orzo is al dente, about 12 minutes, stirring frequently. TIP: If liquid evaporates before orzo is done, add water ¼ cup at a time and continue cooking.
When orzo is al dente, stir in mozzarella, tomatoes, and half the Parmesan. Lay spinach on top and cover pot. Remove from heat and let sit 3 minutes to allow spinach to steam. Stir spinach into orzo mixture. Divide between plates and sprinkle with remaining Parmesan.