Ingredients
Scale
- 1 ½ cups of orzo pasta
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables for added protein and texture
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Add the uncooked orzo pasta, stirring to coat, and cook for 2-3 minutes until lightly toasted.
- Pour in broth, bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid is absorbed, about 10 minutes.
- Stir in cherry tomatoes, salt, and pepper, cooking until tomatoes soften.
- For added protein, include cooked chicken or shrimp, or sautéed vegetables at this stage.
- Remove from heat and stir in grated Parmesan cheese. Garnish with fresh basil leaves.
- Serve hot and enjoy this flavorful orzo dish.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water to maintain creaminess.
- Best enjoyed fresh; avoid freezing as pasta can become mushy upon thawing.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 20mg