Tomato Basil and Gorgonzola Orzo

    Tomato Basil and Gorgonzola Orzo


    77 people made this

    About this recipe: A fantastic vegetarian-friendly pasta dish. It's delicious and packed full of flavour. Cooked orzo is topped with olive oil, garlic, cherry tomatoes, fresh basil and crumbled Gorgonzola. The perfect flavours of summer to be enjoyed all year round.

    Serves: 4 

    • 1 1/2 tablespoons olive oil
    • 200g uncooked orzo pasta
    • 1 red onion, chopped
    • 1 clove garlic, finely chopped
    • 300ml vegetable stock
    • 300g cherry tomatoes, halved
    • 12 leaves fresh basil, chopped
    • 1 clove garlic, finely chopped
    • 1 1/2 tablespoons olive oil
    • 170g crumbled Gorgonzola cheese or to taste

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable stock and bring to the boil over high heat. Reduce heat to medium-low and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
    2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic and remaining olive oil.
    3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture and sprinkle with Gorgonzola and remaining basil.

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