orzo with tomatoes, basil, and gorgonzola

Ingredients

• Servings: 4
• 1 1/2 tablespoons olive oil
• 1 cup uncooked orzo pasta
• 1 red onion, chopped
• 1 clove garlic, minced
• 1 1/4 cups vegetable broth
• 1 pint cherry tomatoes, halved
• 12 leaves fresh basil, chopped
• 1 clove garlic, minced
• 1 1/2 tablespoons olive oil
• 1 cup crumbled gorgonzola cheese, or to taste

Recipe

Preparation Time: 20 mins Cook Time: 15 mins Ready Time: 35 mins


• 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.