What is orzo, and is it the same as risoni?

Orzo and risoni are two names for the same pasta: small, rice-shaped pieces that are a staple of Mediterranean cooking. Orzo is the Italian and English term; risoni is used in German-speaking countries – they are completely interchangeable. In this bake they absorb the vegetable stock and herb flavours as they simmer, much like risotto rice, giving the dish its satisfying, creamy texture.

Can I make this bake vegan?

Yes, with one simple swap. Replace the halloumi with a good vegan grilling cheese or firm smoked tofu, pan-seared briefly until golden and then laid over the orzo mixture before it goes into the oven. A sprinkle of vegan hard-cheese alternative across the top will give you a lovely brown crust when gratinated. Chickpeas, vegetables and seasoning remain exactly the same.

What can I use instead of halloumi?

If you can't find halloumi, grilling cheese or feta are both good alternatives. Feta crumbles a little when baked but lends a wonderfully salty, creamy note to the dish. Mozzarella works well too – it melts quickly under the grill and turns pleasantly stretchy. The flavour shifts slightly, but the recipe holds together beautifully either way.

Can I make it ahead and reheat it?

This bake is best straight from the oven, but it reheats well. Cook it in advance, cool it fully, and store it covered in the fridge for up to 3 days. When reheating, add a small splash of vegetable stock or water so the orzo doesn't dry out, then warm it covered in the oven at 160-180 °C (320-356 °F).

Is this recipe gluten-free?

Not in its original form, since orzo and risoni are made from durum wheat. You can easily swap in gluten-free orzo or another small gluten-free pasta – just keep an eye on the cooking time, as gluten-free varieties can cook a little faster or slower than standard pasta. All other ingredients in the recipe are naturally gluten-free.

9 JULY 2026

One-Pot Orzo Bake with Halloumi and Summer Vegetables

Name: One-Pot Orzo Bake with Halloumi and Summer Vegetables
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Ingredients: 250 gr (8.8 oz.) orzo/risoni; 1 onion; 2 garlic cloves; 1 aubergine; 1 zucchini; 2 tomatoes; 1 can chickpeas; 500 ml (17 fl oz.) vegetable broth; 2 Tbsp olive oil; 1 tsp ground cumin; 1 tsp paprika; 1 tsp dried oregano; 1 lemon; 200 gr (7 oz.) halloumi; basil and thyme; salt and pepper

By Verena Frei

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Prep: 15 min
Cook: 35 min
Total: 50 min
Servings: 4 servings

Hello lovelies,

sometimes dinner should simply come together in a single dish – and that's exactly why I love this one-pot orzo bake with halloumi. The little orzo cook right in the braiser, soaking up the vegetable stock and turning wonderfully creamy, almost like a risotto. Golden gratinated halloumi on top – in our house everyone fights over the crispiest slices.

One-pot orzo bake with gratinated halloumi and herbs from above in a light-blue casserole dish

The lovely thing about this dish is how effortless it is: onion, garlic, aubergine and zucchini are sautéed in the braiser, then the tomatoes, chickpeas and spices go in. Only then do I stir in the orzo and deglaze with stock – the pasta cooks right along, no separate pot needed. The chickpeas make it nicely filling and add extra protein, and whatever zucchini is left over after a bake like this ends up grated into a hazelnut cake among my zucchini recipes from soup to cake.

To finish, I lay the halloumi slices on top and slide the braiser into the oven. Under the grill the cheese turns golden and crisp while the orzo underneath stays creamy, the same crisp-and-creamy pairing my zucchini waffles seasoned with thyme and nutmeg pull off in a waffle iron in 30 minutes. A little lemon zest and fresh herbs over the top – and the Mediterranean summer dish is ready.

If you love one-pot dishes and Mediterranean cooking, do try my Filled Zucchini with Lentils and Orzo, my Colorful Oven Vegetables with Bulgur and the Protein Pasta with Chickpeas and Lentils.

Yours, Verena

TIPS

Verena's notes

Tip from my kitchen: really brown the aubergine well before the orzo goes in – it turns lovely and soft and picks up a roasted flavour. Stir once or twice while it simmers so the orzo doesn't catch on the bottom; if it sticks too much, just add another splash of stock. Crisp the halloumi briefly under the grill at the end – that's the best part. Leftovers taste almost better the next day, reheated with a little stock.

One-pot orzo bake with golden gratinated halloumi and herbs in a light-blue casserole dish

5.0 from 1 vote