Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe: Creamy Orzo With Garlic, Parmesan, and Blistered Tomatoes is a recipe that will take you to the world of cooking bliss. It is both simple and elegant.
Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe
This dish is a blend of flavors, with the rich, creamy Parmesan cheese, the sourness of the tomatoes, and the soft smell of the garlic. Join us on this culinary trip where we’ll not only learn how to make this delicious dish, but also discover all the health benefits it has.
Ingredients
- 1 cup of orzo pasta
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1 pint of cherry tomatoes
- Salt and pepper to taste
- 2 cups of vegetable or chicken broth
- 1/2 cup of heavy cream
- 1/2 cup of grated Parmesan cheese
- Fresh basil leaves for garnish
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Instructions
To cook the orzo, put it in a pot of salted water that is boiling and cook it until it’s al dente. After the orzo is done cooking, drain it and set it away.
Get the tomatoes ready. Put one tablespoon of olive oil in a pan and heat it over medium-low heat while the orzo cooks.
Put the cherry tomatoes in the pan and cook them until they start to brown and burst, letting their juices out. It will take about 5 to 7 minutes to do this.
To your liking, add salt and pepper to the tomatoes. Then take them out of the pan and set them away.
To cook the garlic, put the minced garlic and the last tablespoon of olive oil in the same pan. Be careful not to burn the garlic as you cook it until it smells good and turns brown.
Add the Broth and Orzo: Once the garlic is golden, add the orzo pasta that has been cooked to the pan. Add the garlic and stir well to mix.
Pour in the Broth: Add the veggie or chicken broth slowly while stirring all the time. Stir the orzo around a few times as it cooks in the soup until it soaks up most of the liquid and turns creamy. It will take eight to ten minutes to do this.
Add the Heavy Cream and Grated Parmesan Cheese: When the orzo is soft, add the heavy cream and grated Parmesan cheese. To make the sauce smooth and creamy, stir it in well until the cheese melts.
Put in the Blistered Tomatoes: Carefully mix in the blistered tomatoes, saving a few to decorate if you like. After adding the tomatoes to the creamy orzo, wait a minute or two to let them heat through.
Finish and Serve: Take the pan off the heat and add fresh basil leaves and any scorched tomatoes that you saved to the creamy orzo.
It tastes great when it’s served hot.To cook the orzo, put it in a pot of salted water that is boiling and cook it until it’s al dente. After the orzo is done cooking, drain it and set it away.
Get the tomatoes ready. Put one tablespoon of olive oil in a pan and heat it over medium-low heat while the orzo cooks.
Put the cherry tomatoes in the pan and cook them until they start to brown and burst, letting their juices out. It will take about 5 to 7 minutes to do this.
To your liking, add salt and pepper to the tomatoes. Then take them out of the pan and set them away.
To cook the garlic, put the minced garlic and the last tablespoon of olive oil in the same pan. Be careful not to burn the garlic as you cook it until it smells good and turns brown.
Add the Broth and Orzo: Once the garlic is golden, add the orzo pasta that has been cooked to the pan. Add the garlic and stir well to mix.
Pour in the Broth: Add the veggie or chicken broth slowly while stirring all the time. Stir the orzo around a few times as it cooks in the soup until it soaks up most of the liquid and turns creamy. It will take eight to ten minutes to do this.
Add the Heavy Cream and Grated Parmesan Cheese: When the orzo is soft, add the heavy cream and grated Parmesan cheese. To make the sauce smooth and creamy, stir it in well until the cheese melts.
Put in the Blistered Tomatoes: Carefully mix in the blistered tomatoes, saving a few to decorate if you like. After adding the tomatoes to the creamy orzo, wait a minute or two to let them heat through.
Finish and Serve: Take the pan off the heat and add fresh basil leaves and any scorched tomatoes that you saved to the creamy orzo. It tastes great when it’s served hot.
Tips for Success
Sprinkle some lemon juice on top of the finished dish before serving to make it taste a little more fresh. The smell of citrus will go great with the creamy sauce.
You can make the recipe your own by adding other veggies, like spinach, roasted red peppers, or mushrooms, to make it healthier and taste better.
You can add cooked chicken, shrimp, or tofu to the orzo and sauce to make it more protein-rich.
In the fridge, leftovers can be kept for up to three days in a container that doesn’t let air in. Just heat it up slowly on the stove or in the microwave before serving.
Nutrition
- Calories:Â 369 kcal
- Carbohydrates:Â 53.4 g
- Protein:Â 17.1 g
- Fat:Â 10 g
- Saturated Fat:Â 2.2 g
- Polyunsaturated Fat:Â 1.2 g
- Monounsaturated Fat:Â 5.8 g
- Trans Fat:Â 0.003 g
- Cholesterol:Â 6.8 mg
- Sodium:Â 151 mg
- Potassium:Â 702.9 mg
- Fiber:Â 3.7 g
- Sugar:Â 8 g
- Vitamin A:Â 2225.4 IU
- Vitamin C:Â 63.4 mg
- Calcium:Â 188 mg
- Iron:Â 3.1 mg
