Below is a list of all known varieties for Orzo (Risoni). Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Orzo (Bronze-Cut) | Orzo extruded through bronze dies, maximizing the surface roughness. |
| Orzo (Gluten-Free) | Rice-shaped pasta made from alternative flours, providing a gluten-free option for soups and pilafs. |
| Orzo (Plain/Non-Toasted) | Standard, non-toasted Orzo, typically used in soups and as a rice substitute. |
| Orzo (Spinach/Green) | Rice-shaped pasta infused with spinach for a green color, often used in cold salads. |
| Orzo (Toasted) | Orzo that has been lightly toasted, giving it a smoky, nutty flavor, similar to Fregola. |
| Orzo (Tomato/Red) | Rice-shaped pasta infused with tomato for a red color. |
| Orzo (Whole Wheat) | Rice-shaped pasta made from whole wheat flour, adding a nutty flavor and fiber to pilafs. |
| Risone | Orzo, also known in Italy as risoni, and popular in Greek cuisine as kritharaki (????a????), is a form of short-cut pasta shaped like a large grain of rice. Orzo is traditionally made from flour, but it can also be made of whole grain. It is often made with semolina, a type of flour made from durum wheat. |