Orzo with Gorgonzola, Tomatoes and Basil

This lovely dish can make an excellent main, as well as a flavorful side. It has the wonderful richness of risotto, with none of the hassle!


Orzo with Tomatoes and Basil

Orzo with Tomatoes and Basil

  • 1 1/2 Tbs Olive Oil
  • 1 Cup Uncooked Orzo Pasta
  • 1 Red Onion, Chopped
  • 3 Cloves Garlic, Minced
  • 1 1/4 Cups Chicken or Vegetable Broth
  • 1 Pint Grape Tomatoes, Halved
  • 12 Leaves Fresh Basil, Chopped
  • 1 Clove Garlic, Minced
  • 1 1/2 Tbs Olive Oil
  • 1 Cup Crumbled Gorgonzola Cheese (Or other strong cheese like blue  or parmesan.


  1. In a mixing bowl, combine cherry tomatoes, basil, and 1 garlic clove one and a half tablespoons of olive oil. Set aside.
  2. Meanwhile, heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat.
  3. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes.
  4. Stir in the onion, and cook until the onion begins to soften, about 3 minutes.
  5. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the broth, and bring to a boil over high heat.
  6. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 10 to 12 minutes.(If liquid dries up too quickly, add more broth by the 1/4 cup.)
  7. When orzo is done, remove from heat and stir in cheese until melted.  Reheat over low heat if necessary.
  8. Spoon the cooked orzo into a serving bowl. and top with tomato mixture. Serve immediately.