Orzotto With Burst Tomatoes |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Found this recipe in Men's Health magazine and just tried it. Wow! Had to share with all! The original recipe states that is serves 2, but I would say that it serves 3-4. This would make a great first coarse or appetizer coarse. Toast a baguette sprayed with olive oil and rubbed with garlic or whatever bread you desire....just enjoy! Ingredients:
4 tablespoons olive oil |
1 pint cherry tomatoes |
1 -2 garlic clove, chopped |
10 basil leaves, chiffonade |
2 cups chicken broth |
2 cups water |
1/4 cup onion, finely chopped |
1 cup orzo pasta |
1/4 cup white wine |
1/4 cup parmesan cheese |
Directions:
1. 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.
2. Bring chicken broth and water to a simmer.
3. 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.
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