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Overhead view of creamy tomato feta orzo in a dark skillet with melted feta and fresh basil on top

One-Pot Tomato Feta Orzo: Simple and Full of Flavor

Orzo simmered with cherry tomatoes, garlic and feta in one skillet, ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 525
Ingredients Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion , diced
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 400 g cherry tomatoes halved
  • 750 ml vegetable broth
  • 300 g orzo dry
  • 200 g feta crumbled, divided
  • 2 tbsp fresh basil chopped, for garnish
  • 1 pinch red pepper flakes optional

Method
 

  1. Heat the olive oil in a 30 cm / 12-inch deep skillet over medium heat. Add the onion and cook for 4 to 5 minutes, until soft and translucent.
  2. Add the garlic and dried oregano. Cook for 30 seconds, stirring, until fragrant.
  3. Add the cherry tomatoes and cook for 3 to 4 minutes, until they start to soften and release their juice.
  4. Pour in the vegetable broth and bring to a simmer. Season with the salt and black pepper.
  5. Stir in the orzo. Reduce the heat to medium-low, cover, and simmer for 12 to 14 minutes, stirring every few minutes, until the orzo is tender and most of the liquid is absorbed.
  6. Remove the skillet from the heat and stir in half the feta until it melts into the sauce.
  7. Crumble the remaining feta over the top. Cover for 2 minutes to let it soften slightly.
  8. Sprinkle with fresh basil and red pepper flakes if using. Serve warm.

Notes

  • Use a deep skillet with a lid so the orzo simmers evenly without drying out.
  • Don't skip stirring during the simmer, orzo settles and can scorch on the bottom.
  • Feta varies in saltiness by brand, so taste before adding extra salt to the broth.
  • Orzo keeps thickening off the heat, so serve it within 10 minutes of finishing.