Orzo with Tomatoes, Basil, and Gorgonzola recipe

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Ingredients

1 ½ tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 ¼ cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 ½ tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

Nutrition Info

460 calories
carbohydrate: 45.4 g
cholesterol: 45 mg
fat: 23.3 g
fiber: 3.2 g
protein: 17.2 g
saturatedFat: 9.2 g
servingSize: -
sodium: 574.5 mg
sugar: 4.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta, cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic, cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover, simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.

  2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.

  3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Recipe Yield

4 servings

Recipe Note

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

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