Chorizo and Roasted Pepper Orzo | Creamy One-Pan Recipe
Creamy Chorizo and Roasted Pepper Orzo with Beech Wood Cheese
Smoky chorizo, sweet roasted peppers and melted cheese make this chorizo and roasted pepper orzo a dinner to look forward to. Cooked in one pan, the pasta absorbs the stock as it simmers, creating a creamy orzotto finished with spinach, crème fraîche, lemon and parsley.
This Mediterranean-inspired recipe serves four and takes around 40 minutes, making it a handy option for a weeknight dinner or a relaxed evening with friends. Jarred roasted peppers keep the preparation simple, while Beech Wood cheese brings a rich finish.
Original recipe credited to @rhindanddine, shared by Snowdonia Cheese.
What is orzotto?
In this recipe, orzotto means orzo pasta cooked in stock in a similar way to risotto. Orzo looks like large grains of rice but is pasta, and its starch helps thicken the sauce as it cooks. The term orzotto can also refer to a barley-based dish, so this version is specifically an orzo pasta recipe.
Why make this one-pan chorizo orzo?
- Everything cooks in one pan, including the pasta.
- Jarred roasted peppers save preparation time and add sweetness.
- Chorizo, smoked paprika and cheese bring plenty of flavour, balanced by fresh lemon.
- It serves four, with a green salad or bread alongside if you fancy.
Chorizo and roasted pepper orzo recipe
Serves: 4
Total time: approximately 40 minutes
Equipment: a large, deep frying pan or sauté pan
Ingredients
- 1 tbsp olive oil, if needed (see note below)
- 150–200g spicy chorizo, skin removed and diced
- 3 large shallots, finely diced
- 2 garlic cloves, finely chopped
- 2 tbsp tomato purée
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 300g orzo
- 2–3 jarred roasted red peppers, drained and diced
- 850ml hot chicken stock
- 2 large handfuls baby spinach
- 2 tbsp full-fat crème fraîche
- 100g Beech Wood cheese, grated, plus extra to finish
- Zest of ½ lemon
- Juice of ½ lemon
- A handful of fresh parsley, finely chopped
- Freshly ground black pepper
Olive oil note: the supplied ingredient list includes olive oil, but the method starts by frying the chorizo in its own fat. Keep the oil handy and add a little only if the pan needs it.
Method
- Crisp the chorizo. Place a large sauté pan or shallow casserole over a medium heat. Add the diced chorizo and fry for 5–6 minutes, until golden and crisp and its oils have been released. Lift out around a third with a slotted spoon and set aside for serving.
- Soften the shallots. Add the shallots to the chorizo remaining in the pan and cook gently in the released oil for 5–6 minutes, until soft and translucent. Stir in the garlic and cook for another minute.
- Build the smoky base. Add the tomato purée, smoked paprika and oregano. Stir for 1–2 minutes, until the purée darkens slightly and the spices smell fragrant.
- Cook the orzo. Stir in the orzo, coating it in the flavoured oil. Add the diced roasted peppers, followed by the hot chicken stock. Bring to a gentle simmer and cook for 12–15 minutes, stirring regularly, until the pasta is tender and the sauce is creamy.
- Stir in the creamy finish. Lower the heat and add the spinach, stirring until wilted. Add the crème fraîche, grated Beech Wood cheese, lemon zest and lemon juice. Stir until the cheese has melted and the sauce looks glossy, adding a little water if it needs loosening. Stir in some of the parsley, keeping the rest for serving, and season with black pepper. Taste and adjust the seasoning.
- Add the toppings. Spoon into bowls and scatter over the reserved crispy chorizo, extra grated cheese and remaining parsley. Finish with a twist of black pepper and serve.
Tips for creamy chorizo orzotto
Keep an eye on the liquid. Different orzo brands and pan sizes can affect how quickly the stock is absorbed. Aim for a loose, creamy sauce, as the pasta will continue to absorb liquid after cooking.
Stir regularly. Orzo can stick to the bottom of the pan, particularly towards the end of cooking.
Choose your level of heat. Spicy chorizo gives this dish a kick. Use a mild variety if you prefer a gentler flavour.
Taste before adding salt. The chorizo, cheese and stock already contribute salt, so check the finished dish before adding more.
Chorizo and roasted pepper orzo recipe
Ingredients
- 1 tbsp olive oil if needed (see note below)
- 150 –200g spicy chorizo skin removed and diced
- 3 large shallots finely diced
- 2 garlic cloves finely chopped
- 2 tbsp tomato purée
- 1½ tsp smoked paprika
- 1 tsp dried oregano
- 300 g orzo
- 2 –3 jarred roasted red peppers drained and diced
- 850 ml hot chicken stock
- 2 large handfuls baby spinach
- 2 tbsp full-fat crème fraîche
- 100 g Beech Wood cheese grated, plus extra to finish
- Zest of ½ lemon
- Juice of ½ lemon
- A handful of fresh parsley finely chopped
- Freshly ground black pepper
Instructions
- Crisp the chorizo. Place a large sauté pan or shallow casserole over a medium heat. Add the diced chorizo and fry for 5–6 minutes, until golden and crisp and its oils have been released. Lift out around a third with a slotted spoon and set aside for serving.
- Soften the shallots. Add the shallots to the chorizo remaining in the pan and cook gently in the released oil for 5–6 minutes, until soft and translucent. Stir in the garlic and cook for another minute.
- Build the smoky base. Add the tomato purée, smoked paprika and oregano. Stir for 1–2 minutes, until the purée darkens slightly and the spices smell fragrant.
- Cook the orzo. Stir in the orzo, coating it in the flavoured oil. Add the diced roasted peppers, followed by the hot chicken stock. Bring to a gentle simmer and cook for 12–15 minutes, stirring regularly, until the pasta is tender and the sauce is creamy.
- Stir in the creamy finish. Lower the heat and add the spinach, stirring until wilted. Add the crème fraîche, grated Beech Wood cheese, lemon zest and lemon juice. Stir until the cheese has melted and the sauce looks glossy, adding a little water if it needs loosening. Stir in some of the parsley, keeping the rest for serving, and season with black pepper. Taste and adjust the seasoning.
- Add the toppings. Spoon into bowls and scatter over the reserved crispy chorizo, extra grated cheese and remaining parsley. Finish with a twist of black pepper and serve.
What to serve with chorizo and roasted pepper orzo
A crisp green salad with a sharp dressing balances the creamy sauce. Crusty bread or garlic bread also works well for scooping up the last of the cheesy orzo. For something extra on the table, serve with grilled courgettes or a simple tomato salad.
Frequently asked questions
Can I use jarred peppers in orzo?
Yes. This recipe uses jarred roasted red peppers. Drain them before dicing and adding to the pan.
Do I need to cook the orzo separately?
No. The dry orzo cooks directly in the chicken stock, absorbing flavour and helping thicken the sauce.
Can I use another cheese?
Beech Wood is the cheese specified in the original recipe. A mature Cheddar is a possible substitute, although it will change the finished flavour. Grate it finely so it melts easily.
Is orzo rice or pasta?
Orzo is pasta shaped like grains of rice. Standard orzo is usually made from wheat, so it is not gluten-free.
Can I make this without crème fraîche?
The crème fraîche adds richness and a slight tang. You can leave it out and loosen the melted cheese sauce with a little extra hot water, although the result will be less creamy.
