Comfort in a bowl! You cook this orzo pasta by the same method you'd make risotto, it's so rich and delish! It comes together in a flash and is full of cheese, tomato, and basil flavors!
From Giulia: "This dish makes me happy because it's comfort in a bowl - orzo pasta prepared risotto style, with lot's of gooey cheese and bursts of tomatoes. It's easy to make, popular with the kids and can be adapted to fit the season."
3 tablespoons of olive oil
1/2 cup of minced red onion
1 tablespoon of minced garlic
2 cups of orzo pasta
4 cups of chicken stock, heated (you could also use veggie stock!)
salt and pepper
2 cups of diced fresh tomatoes (I used cherry tomatoes)
1/2 cup of diced fresh mozzarella
thinly sliced basil
- Heat olive oil in a medium sauce pan over medium heat. When hot, add the red onion and garlic and cook until fragrant, about 30 seconds. Add the orzo and stir well to coat.
- Gradually add the hot chicken stock in 1/2 cup increments, stirring until all of the stock has been absorbed before adding more. Do this until you used up all the stock, the liquid is absorbed and the pasta is just tender – about 15 minutes. Season with salt and pepper.
- Add the tomatoes to the orzo and cook until just heated through, 1 -2 minutes. Add the mozzarella and cook for another 2 minutes or just until incorporated.
- To serve, spoon the orzo into bowls and garnish with basil.
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