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