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
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2 tablespoons olive oil
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1 small onion, finely chopped
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3 garlic cloves, minced
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1½ pounds cherry tomatoes
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1½ cups orzo
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4 cups vegetable broth (preferably low-sodium)
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2 tablespoons unsalted butter
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¼ cup chopped fresh basil
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Salt and black pepper, to taste
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2 cups arugula
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⅓ cup grated Parmesan cheese (optional)
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Extra basil leaves for garnish
Instructions
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Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 4 minutes.
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Stir in garlic and cook for 1 more minute until aromatic.
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Add cherry tomatoes and a pinch of salt. Cook, stirring frequently, until tomatoes burst and release juices, 8–10 minutes.
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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.
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Remove from heat. Stir in butter, basil, and season with salt and pepper.
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Fold in arugula to wilt.
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Serve warm with Parmesan and fresh basil on top.
Notes
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Use the best quality cherry tomatoes for peak flavor.
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Stir often to release starch and keep the orzotto creamy.
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For dairy-free, skip the butter and cheese or use plant-based alternatives.
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Press tomatoes gently while cooking to help them burst faster.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 7g
- Carbohydrates: 45g
- Protein: 9g