---
title: Orzo and Chorizo Casserole
servings: 4
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/uk-cheesy-tomato-orzo-risotto-571f9ea2f8b25e21418b4567
prep time: 10 minutes
cook time: 20 minutes
time required: 30 minutes
difficulty: easy
allergens:
  - Wheat
  - Milk
tags: []
rating: 3.5
rating_count: 2600
source_chef: Recipe Development Team
review_highlights: []
nutrition:
  calories: 764
  protein: 43
  fat: 30
  saturated fat: 13
  carbohydrates: 83
  sugar: 7
  fiber: 9
  sodium: 1178
image: "https://images.recipes.furrysalamander.com/Casserole%20Recipes/orzo-and-chorizo-casserole.avif"
---

Wash and dry all produce. Preheat oven to 400 degrees. Halve, peel, and dice @yellow onion{2%unit}. Mince or grate @garlic{4%clove}. Halve @grape tomatoes{8%oz}. Strip the @thyme{½%oz} from the sprigs and roughly chop the leaves. Remove @fresh pork chorizo{12%oz} from its casing. Bring a #large pot{} of salted water (at least 3 cups) to a boil.

Heat a drizzle of @olive oil{4%tsp} in a #large pan{} over medium heat. Add the onion and garlic to the pan and cook, tossing for 4-5 minutes, until softened. Season with @salt{} and @pepper{}.

Toss the tomatoes on a #baking sheet{} with a drizzle of oil and a pinch of salt and pepper. Place in the oven for about ~{10%minutes}.

Add the thyme, chorizo, and 1 tablespoon @tomato paste{2%tbsp} to the pan with the onions. Cook, breaking up the chorizo into pieces, tossing for 4-5 minutes, until the chorizo browns.

Add @orzo pasta{12%oz} to the pan and toss to coat. Add 2 ½ cups of the salted water and @veggie stock concentrate{2%unit} to the pan. Reduce to a low simmer and cook for 8-10 minutes, until the orzo is almost al dente. Season with salt and pepper. TIP: If the water absorbs before the orzo is tender, add another splash of water.

When the orzo is tender, stir in @mozzarella cheese{4%oz}, burst tomatoes, and @parmesan cheese{½%cup}. Place @spinach{5%oz} on top and cover for 2-3 minutes to steam. Stir to combine and season generously with salt and pepper, to taste. Serve straight out of the pan and enjoy!