Orzo with Tomatoes, Basil, and Gorgonzola

Name: Orzo with Tomatoes, Basil, and Gorgonzola
Total time: 35
Yield: 4
Ingredients: 1 ½ tablespoons olive oil; 1 cup uncooked orzo pasta; 1 red onion, chopped; 1 clove garlic, minced; 1 ¼ cups vegetable broth; 1 pint cherry tomatoes, halved; 12 leaves fresh basil, chopped; 1 clove garlic, minced; 1 ½ tablespoons olive oil; 1 cup crumbled Gorgonzola cheese, or to taste

Recipe by ChicoGirl from allrecipes.com

Dinner,Side Dish 35 Mins.

Ingredients

4 servings

•

1 ½ tablespoons olive oil
•

1 cup uncooked orzo pasta
•

1 red onion, chopped
•

1 clove garlic, minced
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1 ¼ cups vegetable broth

•

1 pint cherry tomatoes, halved
•

12 leaves fresh basil, chopped
•

1 clove garlic, minced
•

1 ½ tablespoons olive oil
•

1 cup crumbled Gorgonzola cheese, or to taste

Instructions

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 broth, and bring to a 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.
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.