Ingredients
Scale
- 1 cup orzo pasta
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 small onion, finely chopped
- 1 cup cherry tomatoes, halved
- 3 cups vegetable or chicken broth
- ½ cup grated Parmesan cheese
- Fresh basil leaves for garnish
- Salt and pepper to taste
Instructions
- Gather all ingredients and prepare vegetables by mincing garlic, chopping onion, and halving cherry tomatoes.
- Heat olive oil in a large skillet over medium heat. Add onion and garlic, sauté until fragrant and translucent (about 2-3 minutes). Add cherry tomatoes and cook for 2 more minutes.
- Pour in broth and bring to a boil. Add orzo, stir well, reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed.
- Remove from heat, stir in Parmesan cheese, and season with salt and pepper. Garnish with fresh basil leaves before serving.
Notes
- Can be made vegan by replacing Parmesan with vegan cheese or nutritional yeast.
- Feel free to add other vegetables like spinach, bell peppers, zucchini, or mushrooms.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 15mg