Ingredients
Scale
- 1 ½ cups of dried orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 2 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish
- Salt and pepper to taste
Instructions
- Gather all ingredients and chop the onion, garlic, and cherry tomatoes.
- In a large skillet, heat olive oil over medium heat. Sauté onion and garlic until fragrant and translucent, about 2-3 minutes.
- Add the orzo pasta to the skillet and cook for another 2 minutes, stirring to toast lightly.
- Pour in the broth, bring to a boil, then reduce heat, cover, and simmer for about 10 minutes until orzo is tender and liquid absorbed.
- Stir in Parmesan cheese, cherry tomatoes, and fresh herbs. Season with salt and pepper.
- Serve hot for a delicious, crowd-pleasing orzo dinner.
Notes
- You can add cooked chicken, shrimp, or vegetables for extra flavor and protein.
- Adjust the seasoning to taste—more garlic or herbs can be added for a stronger flavor.
- For a dairy-free version, substitute Parmesan with a plant-based cheese alternative.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 480mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 13g
- Cholesterol: 15mg