Orzo vs. Risotto: How Do the Starches Compare?

Orzo is a form of pasta that manufacturers cut into short, pointed shapes similar to large grains of rice. It can appear white or yellow due to variations in its ingredients, whether semolina (a product of durum wheat), white flour, whole-grain, or whole-wheat orzo.

A common ingredient in Mediterranean and Italian cuisine, some diners call orzo “risoni” or “pastina,” an Italian term for a form of small pastas.

Risotto is a creamy Italian rice dish traditionally consisting of a base of arborio rice, a rounded type of short-grain rice with a high-starch content. The rice gets slow-cooked until it is perfectly al dente in a combination of broth, unsalted butter, Parmesan cheese, white wine, and seasonal vegetables to make a porridge-like savory dish.

Traditional risotto features white, short-grain rice, but health-conscious home cooks can use brown rice to add complex carbohydrates to the dish.

Many diners confuse orzo with risotto because both get slow-cooked in broth and feature dairy-based ingredients that yield a creamy side or main dish. You can even make orzo risotto (also called orzotto) by preparing it with the risotto cooking method. However, there are key differences between these two Italian favorites, such as:

• Cooking liquid: Making traditional risotto involves adding chicken broth, vegetable broth, or wine to rice and cooking it over medium-high heat. You can also use chicken broth or wine to add flavor to creamy orzo, but it gets prepared in water.
• Cooking method: Most creamy risotto recipes begin with sautéing onions or shallots and garlic in olive oil over medium-high heat, toasting the rice until it is crispy, and slowly adding the cooking liquid. As the risotto cooks, the chef constantly stirs the mixture and adds liquid as necessary, since rice grains absorb it quickly throughout the cooking process. You can also prepare orzo pasta recipes this way: The grain gets cooked in boiling water like traditional pasta.
• Cuisine type: Risotto originated in Italy and remains a classic Italian dish, while many dishes of the broader Mediterranean region incorporate orzo.
• Grain type: Perhaps the most significant difference between orzo and risotto is the type of grain used to make them. Orzo is a type of wheat pasta, and risotto is made with short-grain starchy arborio rice. Risotto is a dish unto itself, and orzo is a specific type of pasta that cooks can use to make various dishes.
• Type of dish: In an Italian meal, risotto often appears as a first or main course. However, there are orzo recipes for many different main and side dishes, like pilaf or pasta salad.

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