Tomato Orzo
Servings: 4 people
Ingredients
- 2 tbsp olive oil extra virgin
- 2 tbsp butter
- 2½-3 cups chicken broth salted, or as needed
- 1/4 cup heavy cream
- 398mL can tomatoes passata or crushed
- 1½ cups orzo uncooked
- 2 garlic cloves minced
- 1/8 tsp salt more to taste
- 1/8 tsp black pepper
- 1/4 tsp red pepper flakes optional
- 1/4 tsp dried basil
- 1/4 tsp dried oregano
- 1/4 tsp onion powder
- 3 leaves fresh basil chopped, to garnish
- parmigiano reggiano grated, to garnish
Instructions
- Set a large pan to medium heat and add the olive oil.
- Next, add the garlic and cook for a minute, just until fragrant.
- Add the uncooked orzo and allow it to toast for a minute or two, stirring occasionally.
- Next, add the salt, pepper, red pepper flakes, dried basil, dried oregano, and onion powder. Stir to combine.
- Add the can of tomatoes, and gently mix into the orzo.
- Add 1/2 cup of chicken broth and reduce the heat to a light simmer.
- Stirring often, simmer the orzo until the majority of broth has been absorbed.
- Once the majority of broth has been absorbed, add another 1/2 cup of chicken broth and follow the same steps until all of the broth has been used and the orzo is fully cooked.Sammy tips: Only add 1/2 cup of broth at a time. Be sure to cook the orzo slow, but ensure it's simmering at a low/medium heat. This will ensure the orzo cooks evenly at a proper pace. Be sure to stir the orzo often to avoid it from sticking the bottom of the pan.
- Once the orzo is cooked and all the broth has been absorbed, taste to see if you want to add any additional salt.
- Remove from the heat, add the butter and heavy cream.Stir to combine.
- Serve right away, and garnish with fresh basil, freshly grated parmigiano reggiano and a drizzle of olive oil.
Nutrition
Calories: 379kcal | Carbohydrates: 44g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 33mg | Sodium: 346mg | Potassium: 167mg | Fiber: 2g | Sugar: 2g | Vitamin A: 457IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
