Tomato Orzotto with Ground Beef

A fun twist on a family favorite! Orzotto comes to life in 30 minutes using fresh tomatoes, orzo pasta, garden veggies, and nutrient-dense lean Ground Beef. It’s the perfect meal to welcome the kids home from school and fill their bellies with the important nutrients they need for growth and development!

Disclosure: This post is a collaboration with Beef. It’s What’s for Dinner. on behalf of the Beef Checkoff. I received compensation, but all opinions are my own. Thanks for supporting the brands that keep the Shaw Kitchen running!

Why You Need to Try Orzotto In Your Kitchen 

If you love a good food trend that’s simple and easy to prepare, then you need to meet Orzotto! A play on a classic risotto, it’s a home cooked version that’s every bit as delicious (and dare I say a bit more nutritious) than its restaurant counterpart. 

Using available year-round produce, like onions, mushrooms, and tomatoes, with a nutrient-dense protein like lean Ground Beef, you can upgrade this pasta dish and make it something that will satiate and satisfy even the pickiest eater in your crew. 

The 2020-2025 Dietary Guidelines for Americans highlights how many children and adolescents aren’t getting enough high-quality protein, iron, zinc, choline and vitamins B6 and B12, important nutrients essential for growth, development, and immune health.

Orzotto is a great way to help focus on increasing those nutrients while also keeping your budget in mind! Ground Beef is a less expensive cut of meat making it a great staple to stock up on, especially when your local market has it on sale. Plus, this recipe comes together in under a half hour, making it realistic for a busy weeknight.

If you have extras, then relish in the beauty of having lunch prepared for yourself the next day (or leftovers for dinner later in the week!) 

What You Need to Make Orzotto with Ground Beef

Ingredient Notes & Swaps

Lean Ground Beef: 93% lean/ 7% fat works well in this recipe as it is difficult to drain the fat out. However, if you find that an 80-85% lean/ 20-15% fat variety is on sale, then you can omit the olive oil in the recipe and simply sauté the garlic and onion with the beef. 

Extra Virgin Olive Oil: Avocado oil will also work in a bind; however, it does not give the same exact flavor profile.

Garlic Cloves: Fresh garlic works best, but if you have a jar of minced garlic, add about 1 1/2 tablespoons to the sauté pan.

Mushrooms: White button mushrooms are budget friendly and work well in this recipe, but you can also swap in portobello or another favorite if preferred. 

Orzo: Orzo is made with wheat flour and packs 7 grams of protein and 2 grams of dietary fiber in one serving. If you require a gluten-free diet, you can purchase specialty brands that are gluten-free and swap it in!

Tomatoes: Fresh grape or cherry tomatoes work really well in this recipe and are available year-round. However, if you find yourself with canned only, you can swap them in. Use a 14.5 oz can of diced tomatoes (no added salt, preferred) and be sure to lower the total amount of vegetable broth added to 1 ⅔ cups to account for extra liquid. 

Low-Sodium Vegetable Broth: You can sub in low-sodium beef broth as well, or preferred bone broth to further increase the protein. 

Cream Cheese: You can use your preferred choice of cream cheese, however if you use a light variety, it will lower the total fat and calories of the final dish. If you have a dairy-allergy in the house like my son, then a vegan variety, like the one from Trader Joe’s, works well too! 

Lemon: Fresh lemon really brings that vibrant, bold taste; however, you can sub lemon juice if you don’t have fresh. Use approximately 2 tablespoons of refrigerated lemon juice.

Basil: If you prefer parsley or another fresh herb, go for it! Just be sure you have something fresh to go on top; it will really bring out the flavors of this dish.

Parmesan Cheese: Use preferred cheese, noting that the vegan Parmesan also works well in this dish for those with dairy-allergies.

How to Make Tomato Orzotto with Beef

In a heavy, large sauté pan fitted with a lid, heat the olive oil over medium high heat. Add in the onions and garlic, sauté until translucent, about 3 minutes. Add in the Ground Beef, mushrooms, zucchini, and seasonings. Sauté until beef begins to brown, or about 5 minutes.

Add the orzo pasta in, toast for a few minutes by moving it around the sauté pan with a spatula, then gradually add in the vegetable broth. Stir in the cream cheese and halved tomatoes, then bring to a simmer, turn down the heat to low, and cover.

Cook covered for about 10 minutes, or until the liquid is absorbed and the orzo is tender. Ensure the ground beef is cooked to an internal temperature of 160 degrees F prior to removing from heat. 

Remove from heat, stir, then squeeze fresh lemon juice on top, and garnish with fresh basil and parmesan cheese.

Serve in bowls or your favorite dish and enjoy! 

Recipe Notes

Choosing Your Ground Beef:

• There are 3 types of Ground Beef on the market: 70% lean, 80/85% lean, and 93% lean. Before you select your choice of leanness of the Ground Beef, you need to consider what you are going to prepare with it. I like to use 93% lean in dishes where it will be combined with other fat sources, like the olive oil and cream cheese.
• Look for a product with a bright, cherry-red color and firm to the touch. Note though Ground Beef in a vacuum-sealed bag typically has a darker purplish-red color; when exposed to the air, it will turn bright red.
• Make sure the package is cold with no holes or tears and no excessive liquid. Always purchase it on or before the sell-by date.

Preparing the Recipe:

• Pay close attention to the stovetop temperature! You do not want to burn the orzo on the pan. Use a spatula to constantly stir the dish while combining the ingredients. If concerned, lift the lid halfway during the cooking phase to lift pasta from the bottom to avoid this. 
• Know your audience! If someone in your crew really dislikes mushrooms, then finely dice them or omit them and add a veggie they love. There is no set rule on what you can or can’t add to this dish when it comes to the rainbow of produce available. 
• Save the other half pound of Lean Ground Beef and shredded zucchini for an easy meal another day! Remember to label it, and add a paper towel in the shredded zucchini to help absorb extra water. 

Serving Tips 

This recipe is great on its own, but also pairs great with a side salad, fruit, or roasted vegetables!

Depending on the age of your kids, you may need to modify how you serve it. For instance, waiting to add the tomatoes until you’ve portioned out a serving for that picky eater who suddenly does not eat them.

While I thought my picky toddler was going to be apprehensive with the combination food, she was actually in love with this recipe! However, I will say removing the skin from the cucumber and finely chopping the onions and mushrooms played a role in that.

This recipe is great for early eaters to adults, however consult with your pediatrician if you have questions or concerns with starting solids.

Dietitian Tips for Fueling Kids Back-At-School

• Cook meals together. Schedule time with your children to plan, purchase, prepare and cook meals together throughout the week. [45]
• Remember, burgers, like my Burger Board, is a great opportunity to pair beef with delicious fruits and vegetables! Challenge your kids to see how many colors of the rainbow can fit onto their beef burger!
• If your kids are new to beef, encourage acceptance of new foods by pairing them with favorite foods! Try out this Cheeseburger Tater Tot Casserole, for example!
• Pack fun lunchables for your older kids, like those with beef jerky as a protein! This is a grown up version of their classic favorite lunchable!

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