Ingredients
Scale
- 1 cup orzo pasta
- 2 cups chicken broth or vegetable broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- Salt and pepper to taste
Instructions
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
- Add the orzo pasta and cook, stirring constantly, until lightly toasted, about 2 minutes.
- Pour in the broth, bring to a boil, then reduce heat and simmer, stirring occasionally, until the liquid is absorbed and orzo is tender, about 10 minutes.
- Stir in the Parmesan cheese until melted and creamy.
- Add cherry tomatoes and chopped basil, season with salt and pepper, and cook for another 2 minutes until tomatoes soften.
- Serve hot, garnished with additional basil if desired.
Notes
- You can add cooked chicken or shrimp for extra protein.
- Use gluten-free orzo for a gluten-free option.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 420 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 25mg