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 caloriescarbohydrate: 45.4 gcholesterol: 45 mgfat: 23.3 gfiber: 3.2 gprotein: 17.2 gsaturatedFat: 9.2 gservingSize: -sodium: 574.5 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Orzo with Tomatoes, Basil, and Gorgonzola
Directions
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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.