Monday, September 7, 2009

Mmmm orzo

I am cooking for two, and this recipe says it serves four. I didn’t think to halve it because leftovers never hurt, however, this recipe lied. It really serves far more than four people, and my Dad is leaving on a business trip so I scooped up some leftovers for my sister’s boyfriend, and some for two of my friends in the neighborhood. This was good, basically homemade risotto and the tomatoes were by far the best part.

I love recipes that call for cherry tomatoes, because my Dad grows a few varieties they add so much color. I just halved them for this recipe, but you could quarter or even just cook them whole. Either way, the more the merrier, because they were little bits of deliciousness in the creamy but sort of bland orzo.

Adapted from Sidewalk Shoes
Tomato with Orzo
Serves at least 6

3 tablespoons butter
2 cloves garlic, minced
1 pound cherry tomatoes
5 cups chicken stock
2 cups orzo
1 cup fresh basil leaves
1 cup fresh ricotta
kosher salt and fresh ground black pepper
finely grated parmesan for serving

Heat the butter in a deep frying pan over medium heat. Add the garlic and tomatoes and cook for about 2-3 minutes or until the tomatoes soften. Add the orzo and the stock and cook like pasta (which is to say until orzo is cooked). For me very little broth was left at the end. Stir through the basil, ricotta, and salt and pepper. You can top with the parmesan, though I didn’t and serve. This would also be good with some shredded chicken in it, and I served it with French bread I spent yesterday making.

No comments:

Post a Comment