Orzo is a small, rice-shaped pasta made from durum wheat semolina. It is also sold as risoni, which is the same shape under another name. If you have run out or cannot find it, the best substitute depends on what you are making: a brothy soup, a cold salad or a creamy one-pan dish each call for a different swap.
Quick answer: for soup, use acini di pepe, ditalini or stelline. For salads, use pearl (Israeli) couscous, fregula or ditalini. For creamy, risotto-style orzo, use arborio rice. For a gluten-free swap, use rice, quinoa or a gluten-free orzo.
Orzo substitutes at a glance
| Substitute | Best for | Typical cooking time | Keep in mind |
|---|---|---|---|
| Risoni | Anything | Same as orzo | The same pasta under another name |
| Acini di pepe | Soups, salads | 5 to 7 minutes | Smaller and round, so it softens faster |
| Ditalini | Soups, pasta salad | 7 to 10 minutes | Short tubes with a firmer bite |
| Stelline | Clear broths, children’s meals | 3 to 6 minutes | Very small, so taste early |
| Pearl (Israeli) couscous | Salads, side dishes | About 8 to 10 minutes | Toasted wheat pearls with a chewy texture |
| Fregula | Salads, seafood soups | Check the packet | Toasted, so it tastes nuttier |
| Broken vermicelli or spaghetti | Soups, rice pilafs | Shorter than whole strands | Break into short pieces before cooking |
| Arborio rice | Creamy, risotto-style dishes | About 18 to 20 minutes | Absorbs more liquid; naturally gluten-free |
| Long-grain rice | Pilafs, side dishes | About 15 to 18 minutes | Fluffier and less creamy than orzo |
| Quinoa | Salads, gluten-free meals | About 15 minutes | Gluten-free, with a slightly grassy flavour |
| Pearl barley | Hearty soups and stews | 30 minutes or more | Very chewy; contains gluten |
Times are typical for dried products and vary by brand, so follow the packet. Our pasta cooking time chart has more shapes.
How to choose a substitute
Orzo does three jobs well: it stays small enough to eat with a spoon, it holds its shape in liquid, and it releases a little starch that makes sauces creamy. Pick the swap that matches the job in your recipe:
- Size: in soups, you want something spoon-sized, so tiny pasta works better than grains that swell a lot.
- Texture: in salads, a firm, chewy bite matters more than size, which is why pearl couscous and fregula work well.
- Starch: in creamy dishes, short-grain rice gives a similar silky result, but it needs more liquid and more time.
Best orzo substitutes for soup
Acini di pepe is the closest match in a brothy soup. The tiny beads are a little smaller than orzo, so add them a couple of minutes later. Ditalini gives a firmer bite and suits bean soups such as pasta e fagioli. Stelline and other pastina shapes are good for clear broths and for children.
Small pasta keeps absorbing liquid after the heat is off. If you plan to keep leftovers, cook the pasta separately and add it to each bowl, so the soup does not turn thick and mushy overnight. For more ideas, see our guide to the best pasta for soup.
Best orzo substitutes for salads
Pearl couscous is the easiest swap in a cold salad. It is a small toasted pasta, so it stays separate and chewy once dressed. Fregula, from Sardinia, is similar but more irregular and nuttier, and it is especially good with seafood and lemon. Ditalini also works well because the tubes hold dressing and small pieces of vegetable. Rinse any pasta for salad briefly under cold water so it does not clump.
Best substitutes for creamy or one-pan orzo
For dishes where orzo is cooked like a risotto, arborio or carnaroli rice is the natural replacement. Rice takes longer and absorbs more stock, so add liquid gradually and expect around 18 to 20 minutes. Acini di pepe also works in one-pan dishes, but it releases less starch, so finish with a knob of butter or some grated cheese for creaminess.
Gluten-free orzo substitutes
Traditional orzo is made from wheat and contains gluten. Rice, quinoa and gluten-free orzo made from corn or rice flour are the simplest gluten-free options. Barley is not suitable, because it also contains gluten. If you are cooking for someone with coeliac disease, check every label, as some products are made in facilities that also handle wheat.
Common questions
Is orzo pasta or rice?
Orzo is pasta. It is made from wheat semolina and only shaped like grains of rice. The name means “barley” in Italian.
Are orzo and risoni the same?
Yes. Risoni is another name for the same rice-shaped pasta.
Can I use rice instead of orzo?
Yes. Short-grain rice suits creamy dishes and long-grain rice suits pilafs and sides. Rice takes longer to cook and needs more liquid, so adjust the recipe.
Can I use acini di pepe instead of orzo?
Yes, especially in soups and salads. The texture is slightly softer and rounder, and it cooks a little faster.
What is the best substitute for orzo in soup?
Acini di pepe, ditalini or stelline. All are small enough to eat with a spoon and hold up in broth.
Keep exploring
For everything about the shape itself, see our orzo guide. For swaps for other small shapes, see pastina substitutes, ditalini substitutes and the full pasta substitution chart.
Further reading: Wikipedia: Orzo
Syed Yasar Arafat is the founder of PastaLoverz.com and a food research enthusiast with a focused interest in pasta varieties, traditional Italian cuisine, and balanced eating. Through PastaLoverz.com, he publishes well-researched articles that explain pasta types, cooking methods, and nutritional considerations in clear, practical terms to help readers make informed food choices.