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Orzo with Tomatoes, Basil, and Gorgonzola

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Orzo with Tomatoes, Basil, and Gorgonzola

Directions

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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
  • Methods :

  • 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.
  • In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
  • Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.
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