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Prep time
5 minutes
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Serves
4
Author Notes
Cheesy orzo with roasted cherry tomatoes. This easy dish is super creamy, supremely satisfying and delicious. The roasted cherry tomatoes are a perfect topping, they add a sweet tart flavor and pair extraordinarily well with the salty Parmesan. It’s simple but mouthwatering.
This easy orzo dish looks like risotto, tastes like stovetop mac and cheese, and is practically ready in 20 minutes. While almost all pasta dishes can be called ‘weeknight-friendly’, this one might just win the prize.
—Anna Chwistek | Serving Dumplings
Ingredients
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300 grams
/10.6 oz orzo
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400 grams
/14.1 oz cherry tomatoes
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70 grams
/2.5 oz grated Parmesan
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1.5 cups
vegetable broth
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1 cup
whole milk
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4
garlic cloves, minced
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1
shallot, finely chopped
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4 tablespoons
olive oil
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4 tablespoons
pine nuts
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4
thyme sprigs
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salt + black pepper, to taste
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crushed red pepper flakes, for serving
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flaky salt, for serving
Directions
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Preheat the oven to 200°C/400°F.
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Place the cherry tomatoes in a baking sheet, sprinkle with 2 tbsp olive oil. Season with a pinch of salt and black pepper. Slide into the oven for 15 minutes.
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Meanwhile, heat a large non-stick skillet or Dutch oven over high heat. Add pine nuts and toast until golden, about 1 minute. Remove from skillet.
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Make the orzo. Lower the heat, add the remaining oil, garlic and shallot, cook until soft, about 1 minute.
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Add orzo, stir until fragrant, about 1 minute. Pour in vegetable broth and milk. Bring to a boil, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the liquid is absorbed, about 10-15 minutes or according to package instructions. Add a splash of water if the orzo looks too dry.
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Stir in Parmesan. Taste, and adjust salt and black pepper.
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Top with roasted cherry tomatoes and their released juices. Sprinkle with flaky salt and red pepper flakes. Serve with toasted pine nuts, enjoy!
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