One Pot Orzo with Smoked Gouda and Thyme

Smoked Gouda, orzo, and thyme team up in this easy and luscious one pot creation. It’s risotto’s low maintenance, effortlessly cool cousin who can’t wait to meet you.

It’s May of 2020. If you’re anything like, well, most people, you’re cooking a lot more meals at home. Some weeks, you’ll feel invigorated by the extra time at home and try your hand at homemade sourdough. After some experimenting, you’ll pull your golden brown bread baby from the oven. You’ll breathe in its distinct scent and feel a rush of optimism. Energized by your bread making success, you’ll whip up a second loaf and drop it on a friend’s front steps (a gesture that’s equal parts generous and boastful). You’ll text her as you’re driving away, assuring her it’s the “yeast you could do” for a friend like her.

Other days, the world weighs heavy and you can barely be bothered to slice into store-bought bread. Cooking fatigue is real, even if it’s one of the more mundane side effects of this global pandemic.

This one pot orzo dish comes to the rescue on the “in between” days. The thought of zesting a lemon doesn’t disgust you, but you’re not looking for a full day dinner project. You’re willing to fire up the stove, but only one burner. You’re craving something that feels fancy (hello smoked Gouda, thyme, and lemon), but still approachable.

Tell me more!

As with most great things in life, this recipe starts off with shallots (or onions) and garlic sizzling away in a shimmer of butter and olive oil. The thyme and orzo join the party to get a little toasty. The first few steps happen quickly; make sure you have all of your ingredients in “tip chop” shape, ready to go.

You’ll then add chicken (or vegetable) broth and milk and let the orzo simmer away. Once the orzo absorbs almost all of the liquid (you still want the final result to be a bit saucy), you’ll stir in the shredded smoked Gouda and lemon and let the scent of this cheesy, herby goodness wash over you.

Feel free to use this one pot technique with other flavor combinations if smoky and lemony aren’t your adjectives of choice. This would work great with cheddar, parmesan, or really any combination of cheese you love.

Serving Suggestions

This one pot orzo is the star of the plate, even as a side dish. It’s creamy and smoky with bright pops of lemon. Grilled chicken or shrimp would be natural supporting actors to round things out. Or, roast up some veggies and/or a protein while the orzo is cooking and serve that on top for a winning main. Asparagus, peas, and mushrooms would all make welcome additions, but use whatever you like. I’m pretty sure cheese goes with everything. Anyone disagree? I didn’t think so.

If you use this recipe to inspire your cooking, send me a note, leave a comment, or tag me on Instagram @cookwithq. I love seeing what you’re creating and connecting with you through food.

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5 from 1 vote

One Pot Orzo with Smoked Gouda and Thyme

Smoked gouda, orzo, and thyme team up in this easy and luscious one pot creation. It's risotto’s low maintenance, effortlessly cool cousin who can’t wait to meet you.

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Main Course, Side Dish

Cuisine: Italian

Keyword: one pot, recipe

Servings: 4

Ingredients

• 1 cup dried orzo
• ½ cup grated smoked gouda plus a bit more for serving
• 1 tbsp chopped fresh thyme leaves from approximately 8 sprigs
• 1 tbsp butter
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 shallot, finely diced substitute ¼ cup white or yellow onion
• ⅛ tsp red pepper flakes optional
• 1 tsp lemon zest about a third of a lemon
• juice from half a lemon about 1 tbsp, to taste
• 1.5 cups chicken broth or stock substitute vegetable broth
• 1 cup milk
• ¼ tsp salt plus more to taste
• a few grinds of pepper
• grated parmesan cheese optional, for serving

Instructions

• Add the butter and olive oil to a medium pot over medium-high heat.
• Once the butter and olive oil start to shimmer, add the diced shallot (or onion) and let it sweat until slightly softened, about two minutes.
• Stir in the minced garlic, thyme leaves, and red pepper flakes. Cook until you can smell the garlic, about 30 seconds. Add the uncooked orzo, stir to combine, and let it toast for about one minute.
• Pour in the chicken stock and milk. Add the salt and pepper and bring to a boil. Reduce the heat and let the orzo simmer, stirring occasionally, until almost all of the liquid is absorbed and the orzo is cooked through. Make sure you keep it to a simmer so the liquid doesn’t boil off before the orzo has a chance to absorb it. This took about 15 minutes for me, a few minutes longer than the suggested time on the box of orzo I used.
• Remove from heat and add the shredded smoked Gouda (finally!), lemon zest, and lemon juice. Stir to combine and breathe in that heavenly scent. Add a bit more salt and pepper to taste.
• Garnish with more Gouda, a sprinkle of Parmesan, lemon zest, or red pepper flakes as you wish. Enjoy!

Notes

Zest your lemon before you juice it to avoid the unnecessary frustration of trying to zest limp lemon skin. 

I suggest adding the lemon a bit at a time and tasting. I’m a lemon head, so I can’t trust myself on lemon proportions.

I promise, cooking pasta in milk is a thing. But if that freaks you out, leave out the milk and add an extra cup of chicken broth/stock/water instead.

If you make this with dried thyme instead of fresh, only use 1 tsp. Whenever you choose dried herbs instead of fresh, use about a third of the amount. 

Woody herbs, like thyme, do well when added at the beginning of a recipe. It gives them time (thyme?) to infuse flavor throughout the dish. If you substitute for a more delicate herb (parsley, basil, etc.), wait until the last step to add it.