Ingredients
Scale
- 1 lb lean ground beef
- 1 cup orzo pasta
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 cups beef or vegetable broth
- 2 tbsp tomato paste
- 1 tsp paprika
- 1 tsp Italian seasoning
- Salt and pepper to taste
- ½ cup freshly grated Parmesan cheese (for serving)
Instructions
- Heat a large skillet or wide pot over medium heat and add a splash of oil. Sauté the diced onion until soft and translucent, about 4 minutes.
- Add the minced garlic and cook for 30 seconds until fragrant.
- Add the ground beef and break it up with a spoon. Brown the beef until no pink remains, about 6–8 minutes. Drain excess fat if needed.
- Stir in the tomato paste, paprika, and Italian seasoning. Cook for 1–2 minutes to let the paste darken and the spices bloom.
- Add the orzo and stir to coat it in the beef and tomato mixture. Toast the orzo for about 1 minute.
- Pour in the broth, bring to a simmer, and reduce heat to medium-low. Cover and cook, stirring occasionally, until the orzo is tender and most liquid is absorbed, about 10–12 minutes.
- Stir in the grated Parmesan cheese and season with salt and pepper to taste. Let rest for 2 minutes to thicken slightly before serving.
- Serve hot, topped with extra Parmesan or a sprinkle of fresh herbs if you like.
Notes
For a vegan version, replace beef with plant-based crumbles and use vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Gluten-Free, Vegetarian Option