- 1 cup orzo pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 pint cherry tomatoes, washed
- Salt and black pepper to taste
- 1 cup heavy cream
- 1 cup chicken or vegetable broth
- 1 cup grated Parmesan cheese
- 1/4 cup fresh basil, chopped (optional, for garnish)
- Extra Parmesan for serving
Cook the Orzo:
Bring a large pot of salted water to a boil.
Add the orzo pasta and cook according to the package instructions until al dente.
Drain the orzo and set aside.
Blister the Tomatoes:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add the cherry tomatoes and cook, stirring occasionally, until the tomatoes blister and burst, releasing their juices.
This should take about 5-7 minutes.
Season the tomatoes with salt and black pepper to taste.
Remove the tomatoes from the skillet and set aside.
Prepare the Creamy Sauce:
In the same skillet, add another tablespoon of olive oil.
Add minced garlic and sauté until fragrant, about 1 minute.
Pour in the heavy cream and chicken or vegetable broth, stirring to combine.
Allow the mixture to simmer for 3-5 minutes, letting it reduce slightly.
Stir in the grated Parmesan cheese into the creamy sauce, allowing it to melt and create a smooth consistency.
Continue to stir until the sauce thickens to your desired consistency.
Combine Orzo and Tomatoes:
Gently fold in the cooked orzo and blistered tomatoes into the creamy sauce, ensuring they are well-coated.
Cook for an additional 2-3 minutes, allowing the flavors to meld.
Garnish and Serve:
If desired, garnish the creamy orzo with chopped fresh basil for a burst of freshness.
Serve hot, topped with additional Parmesan cheese if you like.
Enjoy this delightful Creamy Orzo With Garlic, Parmesan, and Blistered Tomatoes as a comforting and flavorful dish!