Orzo with Cajun seasoning and fresh tomatoes – creamy and truly delicious. Here you’ll find a lovely orzo recipe, one with roots in Italian cooking but with a sprinkling of the American South’s signature spice blend – Cajun.
The dish is soft and creamy – spiced, warming and just a little spicy. The tomatoes add a welcome freshness, and the cream and cheese bring the flavours together in every creamy mouthful.
Creamy Cajun orzo is made much like a risotto. Since orzo, also known as risini, is a type of pasta, it can, like ordinary pasta, happily be cooked al dente – that gives the best result.
Serve it with a piece of chicken or a piece of salmon – or entirely on its own, just as it is.
Creamy Cajun orzo with fresh tomatoes
Recipe for creamy Cajun orzo with fresh tomatoes.
Love this recipe?
Gourministeriet cookbooks
Three beautiful cookbooks from Dianna — packed with kitchen inspiration. Buy the set and save 210 kr.
Kitchen inspiration
Fast delivery in 1-2 days
Save 210 kr
Favoritter, noter & indkøbsliste
Gem opskrifter, skriv private noter og brug den smarte indkøbsliste — alt samlet i Gourministeriets app.
Premium from DKK 24.92/month · Cancel anytime
Ingredients
- 1-2 shallots, finely chopped
- 3 cloves garlic, grated or crushed
- 400 g cherry tomatoes, halved
- 2 1/2 tbsp Cajun seasoning – click here for the recipe
- 100 ml white wine (can be replaced with stock)
- 400 g orzo
- 700-800 ml chicken stock
- 100 ml cream
- 75 g parmesan, finely grated
- 10 sprigs fresh basil, leaves only
- Oil
- Salt and freshly ground pepper
Cook this recipe in the app
Step-by-step with the screen staying on — add to your meal plan and shopping list with one tap.
Method
- Heat a pan, and sweat the shallots in a generous glug of oil until soft and translucent.
- Add the tomatoes and garlic, and heat through for a couple of minutes, then sprinkle over the Cajun seasoning.
- Pour in the white wine and let it reduce for a moment, then add the orzo and half of the stock.
- Cook the orzo as you would a risotto. Add the stock gradually, and stir regularly so it does not catch on the bottom.
- When the orzo is almost tender, add the cream and parmesan, and heat the dish through until the parmesan has melted.
- Season to taste with salt and freshly ground pepper, and finally stir in the fresh basil leaves.
- Serve immediately, topped if you like with grated parmesan, freshly ground pepper and finely chopped basil.
Nutrition
PremiumNæringsindhold er for Premium
Se kalorier, protein, fedt, kulhydrater og mere pr. servering.
Become a Premium member
Fra 24,92 kr/md · Opsig når som helst
Gourministeriet in your pocket
Everything you love about Gourministeriet — ad-free, faster and always to hand.
Ad-free
All recipes
This week's meal plan
Smart shopping list
Save favourites
Quick search
Premium from DKK 24.92/month · Cancel anytime
Works on iPhone, iPad and Android
See Premium features →
View this recipe in the Gourministeriet appAd-free · Meal plan · Shopping list · Step-by-step
Open in app
iPhone · iPad · Android
Virkelig dejlig stærk og intens smag. Superskøn cremet ret. Jeg er kæmpe fan
Tusind tak Tine, det er jeg så glad for at høre – tak 🙂
Warm wishes, Dianna
Så lækkert og ikke sidste gang jeg har lavet det
Hej Charlotte
Det er jeg så glad for at høre – tusind tak 🙂
Warm wishes, Dianna
Normalt gode opskrifter men denne var desværre spild af orzo :-(
Hejsa
Sikken en skam den ikke faldt i din smag – men dejligt at du har haft held med nogle andre opskrifter 🙂
Warm wishes, Dianna
Godt nok stærk. Måtte gå tilbage og se om der stod 2 tsk. Cajun og jeg havde taget fejl. Men 2 spsk. var aaaalt for meget og jeg undgik endda at putte chili i blandingen
Hejsa
Sikken en skam – jeg synes den er mere krydret og let spicy i smagen – end direkte stærk.
Dbh Dianna