Directions:
- Heat 2 T evoo in skillet on med-high heat. Add tomatoes and toss/cook about 5 minutes. They will begin to burst so I use a splatter screen. Add the garlic and cook about 3 minutes. Turn off heat and stir in basil, add salt and pepper to taste. Place mixture in a bowl, cover and set aside.
- Bring chicken broth and water to a simmer.
- Heat 2 T evoo in skillet and cook onions until translucent, 3 minutes. Add orzo and toast-stir frequently or it will burn-about 3 minutes. Add white wine, cook until evaporated. Add 1 ladle of chicken broth and cook until almost completely evaporated. Add 1 ladle full of broth at a time, each time cooking until almost evaporated. This must be stirred pretty regularly, so don't walk away from it for too long. Continue until all broth has been added and absorbed, about 20 minutes. Turn off heat and add 1/4 cup Parmesan and tomato mix. Serve with additional parm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 526.27 Kcal (2203 kJ) | ||
| Calories from fat | 359.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 39.98g | 62% | |
|---|---|---|---|
| Cholesterol | 18.55mg | 6% | |
| Sodium | 1253.23mg | 52% | |
| Potassium | 690.92mg | 15% | |
| Total Carbs | 24.21g | 8% | |
| Sugars | 8.14g | 33% | |
| Dietary Fiber | 3.17g | 13% | |
| Protein | 12.14g | 24% | |
| Vitamin C | 39.9mg | 66% | |
| Iron | 0.3mg | 2% | |
| Calcium | 288.5mg | 29% | |
| Amount Per 100 g | |||
| Calories | 62.65 Kcal (262 kJ) | ||
| Calories from fat | 42.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.76g | 62% | |
|---|---|---|---|
| Cholesterol | 2.21mg | 6% | |
| Sodium | 149.19mg | 52% | |
| Potassium | 82.25mg | 15% | |
| Total Carbs | 2.88g | 8% | |
| Sugars | 0.97g | 33% | |
| Dietary Fiber | 0.38g | 13% | |
| Protein | 1.45g | 24% | |
| Vitamin C | 4.7mg | 66% | |
| Calcium | 34.3mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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