Ingredients
Scale
- 1 ½ cups of dry orzo pasta
- 2 tablespoons of olive oil
- 1 small onion, finely chopped
- 3 cloves of garlic, minced
- 1 cup of cherry tomatoes, halved
- 4 cups of chicken or vegetable broth
- 1 cup of grated Parmesan cheese
- ½ cup of fresh basil, chopped
- Salt and pepper to taste
- Optional toppings: cooked chicken, shrimp, or vegetables
Instructions
- Start by gathering all your ingredients. Finely chop the onion and garlic, halve the cherry tomatoes, and prepare your broth.
- In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 3 minutes. Add the minced garlic and cook for 30 seconds until fragrant.
- Add the dry orzo pasta to the skillet, stirring constantly for 2-3 minutes to toast the grains lightly. Pour in the broth and bring to a boil.
- Reduce heat to low, cover, and simmer for about 10 minutes, stirring occasionally. When the orzo absorbs most of the broth, add the cherry tomatoes and cook for an additional 2-3 minutes until softened.
- Remove from heat and stir in Parmesan cheese and chopped basil. Season with salt and pepper. Mix in cooked proteins if desired.
Notes
- Use high-quality broth for richer flavor.
- Toast the orzo to develop a nutty taste.
- Adjust cooking time for desired orzo texture—al dente or softer.
- Customize with proteins and vegetables for variety.
- Garnish with extra basil or olive oil before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian (if using vegetable broth, exclude optional proteins)
Nutrition
- Serving Size: 1 cup
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 20mg