Skillet Baked Orzo

Skillet Baked Orzo is a delightful and summery dish that combines creamy orzo pasta with vibrant vegetables, feta cheese, and fresh mint. This recipe uses a stovetop-to-oven cooking method to ensure perfectly cooked vegetables and al dente pasta. Sautéed aromatics add depth of flavor, and toasting the orzo enhances its taste. The orzo is then simmered in a mixture of vegetable broth and wine until it becomes creamy without the need for butter or cream. Adding the zucchini, cherry tomatoes, and baby spinach just before baking keeps the vegetables firm and preserves their bright flavors. The dish is finished with salty feta cheese and fresh mint, providing a burst of flavors and textures. The result is a comforting and satisfying one-pan meal that captures the essence of summer.

SERVES 4

INGREDIENTS:

• 1 tablespoon extra-virgin olive oil
• 1 onion, chopped fine
• 4 garlic cloves, minced
• 12 ounces (2 cups) orzo
• Salt and pepper to taste
• 3½ cups vegetable broth
• ½ cup white wine
• 2 zucchini, quartered lengthwise and sliced ½ inch thick
• 8 ounces cherry tomatoes, halved
• 3 ounces (3 cups) baby spinach
• 1 teaspoon grated lemon zest, plus wedges for serving
• 4 ounces feta cheese, crumbled (1 cup)
• 2 tablespoons chopped fresh mint

INSTRUCTIONS:

1. Preheat your oven to 400 degrees and adjust the rack to the middle position. In a 12-inch oven-safe nonstick skillet, heat the olive oil over medium heat until shimmering. Add the chopped onion and cook until softened and lightly browned, typically 5 to 7 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds. Add the orzo and 1 teaspoon of salt, stirring often, until the orzo is coated with oil and lightly browned, usually around 4 minutes.
2. Stir in the vegetable broth and white wine, bringing it to a simmer. Cook the mixture, stirring occasionally, until the orzo is al dente, which usually takes about 10 to 12 minutes. Once the orzo is ready, remove the skillet from the heat, and stir in the sliced zucchini, halved cherry tomatoes, baby spinach, and grated lemon zest.
3. Transfer the skillet to the preheated oven and bake for 10 minutes. Be cautious of the hot skillet handle when handling it. After 10 minutes, thoroughly stir the orzo mixture. Sprinkle the crumbled feta cheese over the top and continue baking until the cheese is lightly browned, usually about 5 minutes.
4. Once fully baked, sprinkle the dish with chopped fresh mint for a burst of refreshing flavor. Serve the Skillet Baked Orzo with lemon wedges on the side for a zesty finishing touch. This delightful and creamy orzo dish with vibrant vegetables is a perfect choice for a summery dinner that everyone will enjoy.

TIPS:

• Use an Oven-Safe Skillet: Ensure you have a 12-inch oven-safe nonstick skillet for this recipe. This allows for easy stovetop cooking and a smooth transition to the oven for baking.
• Toast the Orzo: When toasting the orzo in the skillet, stir it frequently to coat it evenly with oil and achieve a light, golden-brown color. This step brings out the nutty flavor of the orzo.
• Avoid Overcooking the Orzo: Cook the orzo just until it reaches the al dente stage on the stovetop. It will continue cooking in the oven, so this ensures it doesn’t become mushy in the finished dish.
• Bright and Crisp Vegetables: Adding the zucchini, cherry tomatoes, and baby spinach right before baking helps retain their firmness and vibrant colors, contributing to the fresh and summery appeal of the dish.