One Pot Orzo with Cherry Tomatoes

3 servings


5 minutes

active time

30 minutes

total time


2 tablespoons unsalted butter

1 pint cherry tomatoes

2 small shallots (roughly chopped)

3-4 cloves garlic (minced; adjust to taste)

2 tablespoons tomato paste

1 teaspoon vegetable bouillon (see note #1)

2 cups water

1 cup orzo

1/4 teaspoon salt (adjust to taste)

1/4 cup fresh chopped basil

parmesan (to garnish; optional)


Start by heating a tall-sided skillet or medium pot over medium-high heat.

Once hot, add the butter. To the melted butter add the cherry tomatoes and chopped shallot. Cook for 3-4 minutes, or until the shallot is softened and turning golden.

Add garlic, tomato paste, and vegetable bouillon. Cook for another 1-2 minutes, until the garlic is aromatic.

Use a potato masher or spatula to burst/smash the cherry tomatoes.

Pour in the water and bring to a boil over medium-high heat. Once boiling, stir in the orzo and salt.

Reduce heat to a low simmer over medium-low heat. Once simmering, cover and simmer for 10-12 minutes. Stir every 3-4 minutes to keep the orzo from sticking to the pan.

When the orzo is mostly cooked, remove the lid from the pot. Continue simmering until the orzo is completely cooked and the sauce is thickened, just about 2-3 minutes.

Add the chopped basil. Taste for salt and pepper. Enjoy!


Serving Size



307 kcal

Total Fat

9 g

Saturated Fat

5 g

Unsaturated Fat

3 g

Trans Fat

0.3 g


20 mg


317 mg

Total Carbohydrate

50 g

Dietary Fiber

4 g

Total Sugars

8 g


9 g

3 servings


5 minutes

active time

30 minutes

total time
Start Cooking