Description
Creamy, one-pan orzo pasta with juicy cherry tomatoes, fresh basil, lemon, Pecorino Romano, and melty burrata — all ready in 20 minutes.
Ingredients
Scale
3 tbsp olive oil
4 garlic cloves, thinly sliced
400 g cherry tomatoes
½ cup cream
1 cup chicken stock
1 cup orzo pasta
Large basil leaves, thinly sliced
Juice + zest of ½ lemon
50 g Pecorino Romano, grated
180 g burrata
Salt and freshly ground black pepper
Instructions
- Heat the olive oil over medium heat in a large, deep frying pan or sauté pan.
- Add the sliced garlic and cook for 1–2 minutes, stirring occasionally, until fragrant but not browned.
- Add the cherry tomatoes and cook for about 4 minutes, stirring, until they soften and begin to burst or turn jammy.
- Pour in the cream, chicken stock, orzo, and season generously with salt and pepper. Stir everything together.
- Bring the mixture up to a gentle boil, then reduce heat to low. Simmer uncovered for about 5–8 minutes, stirring occasionally, until the orzo is plump and most of the liquid (around 80 %) is absorbed. If needed, add a splash more stock to prevent sticking.
- Remove from heat. Stir in the basil, lemon juice and zest, and the grated Pecorino Romano until well combined.
- Immediately plate and top each serving with a portion of burrata, a sprinkle of extra basil leaves, and optional red pepper flakes for heat. Serve right away.
Notes
Let burrata sit at room temperature before serving. Add more stock as needed if orzo thickens too much. Stir occasionally while simmering to prevent sticking.
Nutrition
- Serving Size: 1 plate
- Calories: ~480 kcal
- Sugar: ~4 g
- Carbohydrates: ~45 g
- Protein: ~14 g