If you are on the lookout for a fantastic dish that combines hearty, bold flavors with a comforting, creamy texture, the Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe is an absolute must-try. This recipe takes delightfully tender orzo cooked to silky perfection, folds in savory pastrami, and finishes with caramelized roasted Brussels sprouts that add a beautiful crunch and earthy depth. Each bite bursts with layers of flavor that feel indulgent yet satisfyingly wholesome, making it a perfect meal whether you’re feeding family or impressing friends.

Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe - Recipe Image

Ingredients You’ll Need

Gathering the right ingredients is the secret to making this dish sing. Each component plays an important part in building the flavor, texture, and color that make this recipe so irresistible. From tangy pastrami to beautifully roasted Brussels sprouts, these essentials come together in perfect harmony.

Brussels sprouts (3 cups): Quartered and roasted to bring out a slightly sweet, caramelized flavor and satisfying crunch.
Olive oil (2 tablespoons): Used for roasting and sautéing, it adds richness and helps develop beautiful browning.
Salt (1½ teaspoons): Enhances all the flavors naturally.
Onion (1 medium): Diced for a subtle sweetness and aromatic base.
Mushrooms (1 package): Add earthiness and meaty texture.
Garlic (3 cloves): Minced to infuse the dish with a delicious aroma and savory kick.
Orzo (1½ cups): The star grain, cooked risotto-style for creamy, tender bites.
White wine (¼ cup): Adds acidity to deglaze the pan and elevate flavor complexity.
Water (2 cups): For cooking the orzo gently.
Chicken broth (3 cups): Adds depth and richness to the orzo’s creamy finish.
Sliced pastrami (2 packages): Chopped into small squares to deliver smoky, savory bursts.
Onion soup powder (2 teaspoons): Boosts the onion flavor and adds a comforting seasoning.
Soy sauce (3 teaspoons): Provides umami and balances the dish with a mild saltiness.
Tomato paste (2 teaspoons): Adds a subtle tang and richness.
Basil: Fresh or dried, to sprinkle for a fragrant finish and fresh herbal note.

How to Make Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe

Step 1: Roast the Brussels Sprouts

Start by preheating your oven to 400 degrees Fahrenheit. Quarter the Brussels sprouts so they cook evenly and get maximum caramelization. Toss them with olive oil and salt, arranging them in a single layer on a baking sheet. Roast for about 15 minutes until beautifully golden and tender but still crisp. Set aside once done, as these roasted sprouts will bring a wonderful texture and a slightly sweet-savory flavor to the final dish.

Step 2: Sauté the Aromatics and Mushrooms

While the Brussels sprouts roast, dice the onion and mushrooms finely and mince the garlic cloves. Heat olive oil in a large skillet over medium heat, then add the onions. Sauté until they become translucent and release their natural sweetness. Add in the mushrooms and cook until they develop a lovely brown color and their moisture mostly evaporates. Finally, stir in the garlic and cook for an additional minute for that perfect aromatic punch.

Step 3: Cook the Orzo Risotto-Style

Pour the orzo into the skillet with the mushrooms and onions, stirring to coat every grain with that rich olive oil and all those wonderful flavors. Slowly drizzle in the white wine while stirring, which helps deglaze the pan and lift all the tasty browned bits. Then add the water and chicken broth and bring the mixture to a medium boil. Let it cook uncovered for around 10 minutes until the orzo softens and starts absorbing the liquid.

Step 4: Reduce and Stir to Create Creaminess

After the initial boil, keep the skillet uncovered and reduce the heat slightly so the liquid continues to evaporate. Stir regularly for another 10 minutes until most of the liquid has thickened and the orzo reaches a creamy, risotto-like texture. This slow cooking and frequent stirring release the starches from the orzo, creating that luscious, silky coating you’re aiming for.

Step 5: Incorporate Pastrami and Seasonings

While the orzo cooks down, chop the pastrami into small bite-sized squares for evenly distributed flavor. Once the orzo is creamy and almost done, fold in the pastrami, roasted Brussels sprouts, onion soup powder, soy sauce, and tomato paste. Mix everything thoroughly, allowing the flavors to meld together for about 3 minutes on the heat. Finish by seasoning with fresh or dried basil to your taste, adding a fragrant herbal note that brightens the whole dish.

How to Serve Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe

Garnishes

This dish shines with simple but thoughtful garnishes. Freshly chopped basil or parsley adds a burst of color and freshness on top. You might also sprinkle some freshly cracked black pepper or a light drizzle of extra virgin olive oil for added richness. If you love a touch of heat, a few red pepper flakes can elevate this dish beautifully.

Side Dishes

Since this meal is rich and loaded with protein and veggies, pairing it with a light green salad or roasted root vegetables keeps the meal balanced. A crisp, acidic salad with vinaigrette cuts through the creaminess of the orzo wonderfully, while a simple crusty bread makes perfect sense to sop up every last savory bit.

Creative Ways to Present

For a crowd, serve this loaded risotto-style orzo in a large shallow bowl so everyone can scoop generous portions and admire the beautiful colors of the pastrami and sprouts. If you’re hosting a special dinner, try plating it in individual shallow bowls with a sprinkle of microgreens on top and a side of lemon wedges to add a fresh zing.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 3 days. The flavors tend to deepen, making it even more delicious the next day.

Freezing

While freezing is possible, it’s best to do so with caution, as the texture of orzo and Brussels sprouts may change slightly. Freeze in a freezer-safe container for up to 2 months, and thaw overnight in the fridge.

Reheating

Reheat gently on the stove over low heat with a splash of broth or water to help loosen the orzo and restore creaminess. Stir frequently to ensure even warming and prevent sticking.

FAQs

Can I use a different type of grain instead of orzo?

Definitely! While orzo lends a lovely creamy texture when cooked risotto-style, you can experiment with other small pasta shapes or even pearl couscous. Just remember cooking times and liquid ratios will vary.

Is pastrami essential in this recipe?

Pastrami provides that smoky, cured flavor that really elevates this dish. If you prefer, you could substitute with smoked turkey or even chopped cooked bacon for a similar effect.

How do I make this recipe vegetarian?

Skip the pastrami and chicken broth, swapping the broth for vegetable stock. Adding extra mushrooms or smoked tofu can help keep the umami depth and protein content high.

Can I prepare parts of this recipe in advance?

You can roast the Brussels sprouts and sauté the mushrooms and onions a day ahead—just reheat gently before combining with the orzo to save time on the day you serve.

What wine works best for cooking this dish?

A dry white wine such as Sauvignon Blanc or Pinot Grigio works beautiful here, providing acidity without overpowering the other flavors.

Final Thoughts

I truly hope you give the Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe a spot in your regular rotation. It’s one of those dishes that feels special yet comes together with simple, humble ingredients. Perfect for cozy dinners or when you want to wow your guests without fuss. Enjoy every creamy, savory, satisfying bite—you deserve it!

Loaded Risotto-Style Orzo with Pastrami and Roasted Brussels Sprouts Recipe