This creamy chorizo orzo with broccoli and green beans is a brilliant one pan dinner made with smoky chorizo, green vegetables, orzo and double cream.
It’s one of those recipes where the ingredients list is beautifully short, but the finished dish tastes like you’ve done far more than you actually have. This is mainly because chorizo is doing all the work as it cooks, it releases all of that gorgeous paprika-rich oil, which becomes the base of the sauce.
The orzo cooks straight in the pan with the chorizo, broccoli and green beans, absorbing the smoky flavour as it goes.
It’s ideal for a weeknight dinner because there’s no separate pasta pan, no draining. Just one pan, a handful of ingredients and dinner on the table in about 20 minutes.
If you like easy one pan dinners, this sits very happily alongside my other one pot recipes and chorizo dinners so be sure to have a browse!
Why You’ll Love This Creamy Chorizo Orzo
This is creamy, decadent, tasty and, best of all, easy peasy to make!
The chorizo crisps up in the pan first, releasing its oil and seasoning everything else. The orzo then cooks in the same pan, soaking up all that smoky, savoury flavour rather than being boiled separately in plain water. MUCH better.
The broccoli and green beans cook alongside the orzo, making it a full meal without effort. And then the double cream comes in at the end to bring everything together into a thick, silky sauce.
It’s great for those evenings when you want something that tastes indulgent, but still has plenty of green stuff in it. Balance!
Ingredients
- Chorizo – Use cooking chorizo or a firm chorizo ring that can be sliced. As it cooks, it releases smoky, paprika-rich oil which flavours the whole dish. You don’t need lots of extra seasoning because chorizo is already salty and bold.
- Tenderstem broccoli – Tenderstem broccoli works beautifully here because it cooks quickly and the stalks hold their shape well. Cut it into 1-2 inch pieces so it cooks evenly with the orzo.
- Green beans – Green beans add another lovely bit of texture and freshness. Again, cut them into 1-2 inch pieces so they’re easy to eat with the orzo.
- Orzo – The orzo cooks directly in the pan, soaking up the chorizo flavour and helping to thicken the sauce. Don’t swap this for a larger pasta shape unless you’re prepared to adjust the water and cooking time.
- Water – You’ll need around 700ml, but this can vary a little depending on the size and shape of your pan. The water should just cover the orzo. It might look like too much at first — do not panic! Most of it will be absorbed by the orzo or steam off as it cooks.
- Double cream – This is added at the end to make the sauce rich and creamy. When you first stir it in, the sauce might look a bit loose, but leaving the pan to sit with the lid on for five minutes finishes the cooking and thickens everything beautifully.
- Salt – Just a pinch. Chorizo is already salty, so taste before adding too much.
How to Make Creamy Chorizo Orzo
Start by slicing the chorizo. Add it to a large saucepan or sauté pan and cook for about 5 minutes, until it starts turning crisp and releases its oil.
Next, cut the tenderstem broccoli and green beans into 1-2 inch pieces. Add them to the pan with the orzo and stir everything together so the orzo gets coated in the chorizo oil.
Pour in the water. You’ll need around 700ml, but use your eyes here – the water should just cover the orzo. Depending on your pan, you might need a little more or a little less. Cook for 8 minutes with the lid off, stirring regularly. This stops the orzo from catching on the bottom of the pan and helps it cook evenly.
After 8 minutes, stir in the double cream and add a pinch of salt. The sauce may look a little loose at this point, but don’t worry. Put the lid on, turn off the heat, and leave it to sit for 5 minutes.
Tips for the Best Creamy Chorizo Orzo
- Use a large pan. The orzo needs room to cook evenly, and you’ll want enough surface area for the water to reduce.
- Don’t worry if it looks watery at first. When you add the water, it may look like too much, but the orzo will absorb most of it as it cooks.
- Stir regularly. Orzo loves to stick to the bottom of the pan if ignored. A quick stir every now and then keeps everything moving.
- Add more water if needed. If the pan gets too dry before the orzo is cooked, add another splash of water. This is normal and will depend on your pan and hob.
- Let it sit after adding the cream. This is the key to the final texture. The sauce may look loose at first, but five minutes with the lid on will finish cooking the orzo and turn the sauce thick and creamy.
Creamy Chorizo Orzo with Broccoli and Green Beans
Equipment
- Large saucepan or sauté pan with lid
- Chopping board
- Sharp knife
Ingredients
- 225 g chorizo
- 200 g tenderstem broccoli
- 200 g green beans
- 400 g orzo
- Around 700ml water
- 150 ml double cream
- Pinch of salt
Instructions
- Slice the chorizo and add it to a large saucepan or sauté pan. Cook over a medium heat for 5 minutes, until turning crisp and the oil has been released.
- Cut the tenderstem broccoli and green beans into 1-2 inch pieces. Add them to the pan with the orzo and stir well so everything is coated in the chorizo oil.
- Add the water. It should just cover the orzo, so add a little more or less if needed depending on your pan.
- Cook for 8 minutes with the lid off, stirring regularly. If the pan gets too dry before the orzo is cooked, add another splash of water.
- Add the double cream and a pinch of salt. Stir well.
- Put the lid on the pan, turn off the heat and leave to sit for 5 minutes. The orzo will finish cooking and the sauce will thicken.
- Stir again, then serve.
Notes
- When you add the water, it may look like too much, but most of it will be absorbed by the orzo or evaporate during cooking.
- If the sauce looks loose when you add the cream, don’t worry. Leaving it to sit for 5 minutes with the lid on will turn it thick and creamy.
- If the orzo starts to stick or the pan gets too dry before the cooking time is up, add a little more water.
- Chorizo is already salty, so only add a pinch of salt to begin with and taste before adding more.
- This is best eaten straight away, but leftovers can be reheated with a splash of water or cream.