Loaded Risotto-Style Orzo with Brussels Sprouts & Pastrami

This hearty risotto-style orzo dish blends the comfort of a creamy pasta base with the bold, smoky flavor of pastrami, tender Brussels sprouts, and earthy mushrooms. It’s a satisfying one-pan meal that delivers rich flavor and texture in every bite—perfect for a cozy dinner without the fuss of traditional risotto.

Why You’ll Love This Recipe

• Quick and easy: Unlike classic risotto, this version comes together in about 30 minutes.
• Flavor-packed: Smoky pastrami, umami mushrooms, and caramelized Brussels sprouts create a deeply savory profile.
• One-skillet simplicity: Minimal cleanup and all the cooking happens in one pan.
• Comforting and creamy: The orzo mimics risotto’s creamy texture without the need for constant stirring.
• Versatile ingredients: Easily customizable with different meats, vegetables, or broths.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• orzo pasta
• olive oil
• onion
• garlic
• mushrooms
• Brussels sprouts
• cooked pastrami (or corned beef)
• chicken or vegetable broth
• Parmesan cheese
• butter
• salt & black pepper
• optional garnish: chopped parsley or chives

directions

1. Cook Orzo: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the orzo and toast lightly for about 2 minutes until golden and fragrant. Gradually stir in the warm broth, one cup at a time, stirring often. Continue until the orzo is creamy and al dente, about 10 to 12 minutes.
2. Sauté Vegetables: In a separate pan—or by pushing the orzo to one side—heat the remaining tablespoon of olive oil. Add the diced onion, minced garlic, sliced mushrooms, and halved Brussels sprouts. Sauté for 6 to 7 minutes, until vegetables are softened and lightly caramelized.
3. Add Pastrami: Stir in the chopped pastrami and cook for 1 to 2 minutes, allowing it to warm through and release its flavor.
4. Combine: Fold the sautéed vegetables and pastrami into the cooked orzo. Add the butter and grated Parmesan, stirring until smooth and well incorporated. Season with salt and black pepper to taste.
5. Serve: Plate the orzo mixture into shallow bowls. Garnish with chopped parsley or chives, if desired. Serve hot.

Servings and timing

Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Vegetarian version: Skip the pastrami and use smoked paprika or sun-dried tomatoes for depth.
• Meat substitutes: Use crispy pancetta, cooked bacon, or shredded rotisserie chicken instead of pastrami.
• Cheese swap: Try Pecorino Romano or Asiago in place of Parmesan.
• Broth change: Use mushroom broth for a deeper umami flavor.
• Add spice: A pinch of crushed red pepper flakes can add subtle heat.

storage/reheating

Storage: Allow leftovers to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
Reheating: Warm in a skillet over medium heat with a splash of broth or water to restore creaminess. Microwave reheating is also possible; cover loosely and heat in 1-minute intervals, stirring between each.
Freezing is not recommended, as the texture of the orzo may become mushy upon thawing.

FAQs

How is risotto-style orzo different from traditional risotto?

Instead of arborio rice, this dish uses orzo pasta cooked with broth to achieve a similarly creamy texture with less effort.

Can I use frozen Brussels sprouts?

Yes, but thaw and pat them dry before sautéing to avoid excess moisture in the dish.

What kind of pastrami works best?

Deli-sliced pastrami or thick-cut chunks both work well. Choose a variety with a strong smoky profile for maximum flavor.

Is this dish spicy?

No, the recipe is mild. You can add heat by including red pepper flakes or spicy pastrami.

Can I make this ahead of time?

Yes, but it’s best served fresh. Reheat gently with a bit of broth to restore the creamy consistency.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or Chardonnay pairs nicely, cutting through the richness of the dish.

Is this recipe gluten-free?

No, orzo is a wheat-based pasta. To make it gluten-free, substitute with a gluten-free small pasta or rice alternative.

Can I use a different pasta?

Small pasta shapes like ditalini or acini di pepe can be used, but the creamy texture may vary.

Does this dish need to be served hot?

Yes, it’s best enjoyed hot to appreciate its creamy texture and the flavors of the warmed pastrami and vegetables.

What should I serve with it?

A simple green salad or crusty bread complements this dish well, adding freshness and crunch.

Conclusion

Loaded Risotto-Style Orzo with Brussels Sprouts & Pastrami is a comforting and flavorful meal that brings together bold ingredients in a simple, elegant way. With a creamy texture, smoky richness, and nutritious vegetables, it’s an ideal choice for weeknight dinners or casual gatherings. Try it once, and it might just become your go-to comfort dish.

Loaded Risotto-Style Orzo with Brussels Sprouts & Pastrami

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A creamy, risotto-style orzo dish featuring smoky pastrami, earthy mushrooms, and tender Brussels sprouts. Quick to prepare and full of comforting flavors, perfect for a hearty weeknight meal.

• Author: Mari
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Skillet
• Cuisine: Fusion
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 1 ½ cups orzo pasta
• 2 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 2 cups Brussels sprouts, halved
• 1 cup cooked pastrami (or corned beef), chopped
• 3 cups chicken or vegetable broth, warm
• ½ cup Parmesan cheese, grated
• 2 tbsp butter
• Salt & black pepper, to taste
• Optional garnish: chopped parsley or chives

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Instructions

1. In a large skillet, heat 1 tbsp olive oil. Add orzo and toast lightly for 2 minutes until golden.
2. Gradually stir in broth, 1 cup at a time, stirring often, until orzo is al dente and creamy (about 10–12 minutes).
3. In a separate pan (or push orzo aside), heat remaining olive oil. Add onion, garlic, mushrooms, and Brussels sprouts. Sauté until softened and slightly caramelized, about 6–7 minutes.
4. Stir in chopped pastrami, letting it warm through and release flavor into the vegetables.
5. Combine sautéed vegetables and pastrami into the creamy orzo.
6. Add butter and Parmesan, stirring until silky and well combined.
7. Season with salt and black pepper to taste.
8. Spoon into plates or bowls, garnish with parsley or chives, and serve hot.

Notes

• Pairs well with a crisp green salad or white wine.
• For extra richness, drizzle with truffle oil before serving.
• Use corned beef as an alternative to pastrami.

Nutrition

• Serving Size: 1 plate
• Calories: 480
• Sugar: 4g
• Sodium: 820mg
• Fat: 24g
• Saturated Fat: 9g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 46g
• Fiber: 5g
• Protein: 21g
• Cholesterol: 55mg