One Pot Creamy Orzo with Cherry Tomatoes
This one pot creamy orzo pasta with cherry tomatoes is exactly the kind of quick and comforting weeknight meal I love to make.
Servings: 3
Ingredients
- 3 tbsp olive oil
- 4 garlic cloves sliced
- 14 oz cherry tomateos
- 1/2 cup cream
- 1 cup chicken stock
- 1 cup Orzo
- large basil leaves sliced
- 1/2 lemon juice + zest
- 1/2 cup pecorino romano
- 1 ball buratta
- salt + pepper
Instructions
- Fry aromatics & tomatoes: In a large frypan on a medium heat, bring the olive oil to heat. Add the garlic and cook for 1 to 2 minutes, stirring occasionally. Add the tomatoes to the pan and cook for 8 minutes or until soft and jammy.
- Sauce: Add the cream, chicken stock, orzo and a generous amount of salt and pepper and stir. Bring to a boil, then reduce the heat to low and cook on a gentle simmer for 5 to 8 minutes, or until the orzo is plump and cooked and 80% of the liquid has been absorbed. Add a little more chicken stock if needed.
- Finish: Take off the heat and stir through the basil, lemon juice and zest, and Pecorino Romano.
- Serve: Serve immediately with Burrata, chilli flakes and an extra sprinkling of basil leaves.
Video
Notes
- Orzo (risoni): This tiny pasta cooks quickly and absorbs flavour beautifully, giving you that creamy, risotto-like texture. You could also use pastina!
- Cherry tomatoes: You can use tinned tomatoes if you need to!
- Chicken broth: You a lovely store-bought one or make your own! But you can easily swap it for vegetable broth to keep this dish vegetarian.
- Cream: I like to use a heavy cooking cream to give the orzo a lovely richness!
Nutrition
Calories: 757kcal | Carbohydrates: 46g | Protein: 30g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Cholesterol: 123mg | Sodium: 642mg | Potassium: 322mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2887IU | Vitamin C: 4mg | Calcium: 1907mg | Iron: 1mg
