Creamy Tomato Orzo
A rich and cheesy dish, ready in under 30 minutes
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Equipment List
- Large heavy-bottom pot or Dutch oven
Ingredients
- 1Tbsp butter
- 3 cloves garlic- minced
- 1/8 c white wine
- 2 c vegetable broth
- 1 c milk- 2% or higher
- 14.5 oz can fire-roasted diced tomatoes
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 1/2 c orzo
- 2 oz cream cheese
- 1 Tbsp fresh basil- finely chopped
- 1/4 c shredded parmesan cheese- fresh
- 1 c roasted cherry tomatoes, optional- halved
Cooking Instructions
- Preheat to 101°F
- Add 1Tbsp butter to pan
- Add 3 cloves garlic to pan
- Stir ingredients
- Add 1/8 c white wine to pan
- Stir ingredients
- Add 2 c vegetable broth to pan
- Add 1 c milk to pan
- Add 14.5 oz can fire-roasted diced tomatoes to pan
- Add 1/2 tsp Italian seasoning , 1/2 tsp salt and 1/4 tsp black pepper to pan
- Stir ingredients
- Stir ingredients
- Add 1 1/2 c orzo to pan
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Stir ingredients
- Note: Looking for an al dente texture for your pasta.
- Remove from heat
- Add 2 oz cream cheese to pan
- Add 1 Tbsp fresh basil to pan
- Add 1/4 c shredded parmesan cheese to pan
- Stir ingredients thoroughly until fully incorporated
Finishing Instructions
- Top with extra roasted cherry tomatoes, fresh parmesan, and basil if desired.