Tomato Basil and Gorgonzola Orzo

    35 min

    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.

    80 people made this

    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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (58)


    Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola.  -  02 Jul 2009  (Review from Allrecipes US | Canada)


    This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.  -  22 Mar 2009  (Review from Allrecipes US | Canada)


    Made it as the recipe called for, except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One tip, keep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it!  -  06 Apr 2009  (Review from Allrecipes US | Canada)