Burst Cherry Tomato Orzotto is a light, vibrant, and utterly delicious one-pot dish that captures the essence of summer in every forkful. Utilizing peak-season cherry tomatoes and fresh basil, this orzotto offers a burst of flavor and color that will brighten any meal. In just about 50 minutes, you can serve up a comforting and elegant dish that feels gourmet yet remains effortless. Whether you’re cooking for family, hosting a casual dinner, or simply craving something refreshing and satisfying, this recipe delivers big time.
Why You’ll Love This Burst Cherry Tomato Orzotto
- Incredible burst of summer flavor. With cherry tomatoes cooked down to a jammy glaze, every spoonful is full of intense, sweet-tart tomato goodness.
- Comfort food with sophistication. The creamy orzo mimics risotto’s luxurious texture without the need for constant stirring or special Arborio rice.
- One-pot convenience. Fewer dishes, less fuss—everything cooks together for easy prep and cleanup.
- Customizable and elegant. Add arugula, basil, Parmesan, or even a drizzle of olive oil to elevate it for special occasions.
- Vegetarian and crowd-pleasing. A great meatless main or side, this recipe works beautifully for family meals, casual get-togethers, or date nights.
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1½ pounds (about 3 cups) cherry tomatoes
- 1½ cups orzo
- 4 cups vegetable broth (preferably low-sodium)
- 2 tablespoons softened unsalted butter
- ¼ cup fresh basil leaves, roughly chopped
- Salt and black pepper, to taste
- 2 cups fresh arugula
- ⅓ cup grated Parmesan cheese (optional)
- Extra basil leaves, for garnish
Step-by-Step: How to Make Burst Cherry Tomato Orzotto
- Sauté aromatics. Warm olive oil in a large, deep skillet or saucepan over medium heat. Add the chopped onion and cook until translucent, about 4 minutes. Stir in the minced garlic and sauté for another minute until it becomes aromatic.
- Burst the tomatoes. Add the cherry tomatoes along with a pinch of salt. Cook them, stirring often, until they burst and release their flavorful juices—this should take around 8 to 10 minutes.
- Add orzo and broth. Stir in the orzo, coating it well with tomato juices. Pour in 1 cup of broth and cook, stirring often, until the orzo absorbs most of the liquid. Continue adding broth, ½–1 cup at a time, stirring frequently until each addition is absorbed before adding more. Total cooking time should be about 12–15 minutes.
- Finish with butter and basil. Once the orzo reaches a creamy and tender consistency, take the pot off the heat. Stir in the butter and fresh basil. Season with salt and pepper to taste.
- Fold in greens. Gently fold in the fresh arugula so it wilts lightly.
- Serve warm. Spoon the orzotto into bowls, sprinkle with grated Parmesan, and garnish with extra basil leaves. Drizzle with olive oil if desired.
Helpful Tips
- Even cooking: Stir every minute or so while the orzo simmers to release starch and create that creamy texture.
- Depth of flavor: Use homemade or high-quality vegetable broth for richer taste.
- Tomato texture tip: To help the tomatoes pop, gently press them with a spoon while they cook.
- One-pot cleanup: Use a nonstick skillet so nothing sticks, keeping cleanup easy.
Substitutions And Variations
- Grains: Swap orzo for Arborio rice to make a traditional risotto, or use short pasta like ditalini or acini di pepe.
- Cheese: Try crumbled goat cheese, feta, or Pecorino Romano instead of Parmesan.
- Fine herbs: Add chopped chives, tarragon, or parsley for extra freshness.
- Protein boost: Stir in seared shrimp, grilled chicken, or white beans for a heartier meal.
- Flavor boost: Add ½ teaspoon red pepper flakes or a squeeze of lemon juice to brighten the dish.
- Dairy-free version: Omit butter and cheese; stir in dairy-free spread or nutritional yeast instead.
Storage Instructions
- Refrigeration: Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm gently on the stove with a splash of broth or water to restore creaminess, or microwave using 20-second intervals, stirring and adding moisture as needed.
- Freezing: Best enjoyed fresh; freezing can make the orzo soft. However, you can blanch extra tomatoes and broth separately for future use.
Nutritional Information
(Per serving, approx. 4 servings)
- Calories: 350
- Fat: 15 g (saturated: 7 g)
- Carbohydrates: 45 g (fiber: 4 g, sugar: 7 g)
- Protein: 9 g
- Sodium: Varies based on broth—about 600–800 mg
- Vitamins: Rich in vitamin C, vitamin A, potassium
Serving Suggestions
- Complement your meal with a crisp green salad or a slice of warm, crusty bread.
- Serve alongside grilled fish, roasted chicken, or a hearty bean soup.
- Enjoy with a chilled glass of rosé or Sauvignon Blanc for a quintessential summer vibe.
Frequently Asked Questions About Burst Cherry Tomato Orzotto
Can I use a different type of pasta or grain?
Orzo offers a risotto-like creaminess, but you can opt for Arborio rice for a classic risotto or use tiny pasta shapes like ditalini.
Is orzotto suitable for meal prep?
Yes, it stores well in the fridge for up to 3 days. To maintain its creamy texture, reheat gently with a splash of broth or water. Arugula may be added fresh at serving time for best texture.
Can I make this dairy-free?
You can! Skip the butter and cheese, or replace them with dairy-free alternatives like plant-based spread or nutritional yeast for a savory boost.
How do I get the tomatoes to burst properly?
Cook on medium-high heat and stir frequently. For an added burst of flavor, gently press the tomatoes with the back of your spoon—this helps release their juices into the broth.
What should I serve this with?
This orzotto pairs beautifully with light proteins—grilled chicken, seared shrimp, or even baked tofu work well. Add a fresh salad or warm bread to round out the meal.
Burst Cherry Tomato Orzotto
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Burst Cherry Tomato Orzotto is a creamy, one-pot summer dinner made with fresh cherry tomatoes, basil, and orzo. It’s easy, comforting, and perfect for seasonal weeknight meals. Ready in under an hour—make it tonight!
Ingredients
2 tablespoons olive oil
1 small onion, finely chopped
3 garlic cloves, minced
1½ pounds cherry tomatoes
1½ cups orzo
4 cups vegetable broth (preferably low-sodium)
2 tablespoons unsalted butter
¼ cup chopped fresh basil
Salt and black pepper, to taste
2 cups arugula
⅓ cup grated Parmesan cheese (optional)
Extra basil leaves for garnish
Instructions
Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 4 minutes.
Stir in garlic and cook for 1 more minute until aromatic.
Add cherry tomatoes and a pinch of salt. Cook, stirring frequently, until tomatoes burst and release juices, 8–10 minutes.
Add orzo and stir to coat. Pour in 1 cup broth; stir frequently until absorbed. Continue adding broth ½–1 cup at a time until orzo is tender and creamy, 12–15 minutes.
Remove from heat. Stir in butter, basil, and season with salt and pepper.
Fold in arugula to wilt.
Serve warm with Parmesan and fresh basil on top.
Notes
Use the best quality cherry tomatoes for peak flavor.
Stir often to release starch and keep the orzotto creamy.
For dairy-free, skip the butter and cheese or use plant-based alternatives.
Press tomatoes gently while cooking to help them burst faster.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Carbohydrates: 45g
- Protein: 9g
Conclusion
Thank you so much for trying this Burst Cherry Tomato Orzotto! I absolutely love how the juicy cherry tomatoes and fresh basil transform simple orzo into a creamy, flavorful delight—yet it’s so easy to make. It’s one of those dishes that warms your kitchen with aroma and tastes like a hug in a bowl. I hope you enjoy its summery brightness and satisfying comfort. Here’s to joyful cooking, delicious bites, and happy hearts. Thank you for sharing your table with us—may this orzotto bring warmth and brightness to your kitchen!