Orzo with Tomatoes, Basil, and Gorgonzola

Orzo with Tomatoes, Basil, and Gorgonzola

54 Reviews 4 Pics
  • Prep

    20 m
  • Cook

    15 m
  • Ready In

    35 m
Recipe by  ChicoGirl

“A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.”

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Ingredients

Adjust Servings

Original recipe yields 4 servings

Directions

  1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
  2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
  3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

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Reviews (54)

Rate This Recipe
naples34102
28

naples34102

Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure ingredients, just added to taste, and used chicken broth rather than vegetable. Three stars, average and kind of boring, the way I had to make it - and four stars had it been prepared the way the submitter intended with the gorgonzola.

SWEETJAM
23

SWEETJAM

This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have been wanting to make this for a while, but Trader Joes has been out of Orzo and I kept forgetting to look for it at the regular market. Ok, back to the recipe. I didn't have any veggie broth, but I had chicken so I used that. It doesn't matter what liquid you use and the possibilities would be endless. The only other deviation was I didn't have Gorgonzola. I thought I did- we LOVE it, but I only had Feta. So in went the Feta. All else I kept the same except I used tomatoes out of my garden chopped and not cherry, but a tomato is a tomato, right? It was delish with the Feta and I could see adding in Kalamata olives to it for more of a Mediterranean flavor. I think you could also use mozzarella cheese for more of an Italian vibe. I will be making this again with the gorgonzola for sure plus playing around with some additional flavors. Thanks for sharing.

PEGLYF
19

PEGLYF

Made it as the recipe called for, except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One tip, keep a close eye on the orzo. I turned my back on it for a couple of minutes and almost burned it!

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 460 cal
  • 23%
  • Fat
  • 23.3 g
  • 36%
  • Carbs
  • 45.4 g
  • 15%
  • Protein
  • 17.2 g
  • 34%
  • Cholesterol
  • 45 mg
  • 15%
  • Sodium
  • 574 mg
  • 23%

Based on a 2,000 calorie diet

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