Name: Burst Cherry Tomato Orzotto Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Italian
Ingredients: 3 tablespoons olive oil; 1 large shallot, chopped (about 1/3 cup); Salt, to taste; 1 tablespoon grated garlic (from 3 to 4 large cloves); 1/4 to 1/2 teaspoon crushed red pepper; 1 1/2 pounds cherry tomatoes; 1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig for cooking; 1 pound orzo; 1 quart (4 cups) low-sodium vegetable or chicken broth; 2/3 cup grated Parmesan, plus more for serving; 1 tablespoon unsalted butter; 1 1/2 teaspoons fresh lemon juice

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Introduction

This Burst Cherry Tomato Orzotto is a delightful twist on risotto using orzo pasta and fresh cherry tomatoes. It’s a comforting, flavorful dish that combines the sweetness of bursting tomatoes with fragrant basil and creamy Parmesan. Perfect for a cozy weeknight dinner.

Burst Cherry Tomato Orzotto Recipe - Recipe Image

Ingredients

3 tablespoons olive oil
1 large shallot, chopped (about 1/3 cup)
Salt
1 tablespoon grated garlic (from 3 to 4 large cloves)
1/4 to 1/2 teaspoon crushed red pepper
1 1/2 pounds cherry tomatoes
1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
1 pound orzo
1 quart (4 cups) low-sodium vegetable or chicken broth
2/3 cup grated Parmesan, plus more for serving
1 tablespoon unsalted butter
1 1/2 teaspoons fresh lemon juice

Instructions

Step 1: Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.
Step 2: Add the tomatoes, basil sprig, and 1 1/4 cups water. Cover the pot and increase the heat to medium-high. Cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.
Step 3: Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all tomatoes are broken down. Adjust the heat to maintain a steady yet gentle boil.
Step 4: Cover and continue to cook, stirring occasionally, until the tomato liquid thickens, deepens in color, and reduces by about half, 6 to 10 minutes. The mixture should change from very brothy to a tomato soup-like texture.
Step 5: Stir in the orzo, broth, and 1/4 teaspoon salt. Bring to a boil over high heat, about 4 to 5 minutes. Lower heat to maintain a simmer and cook, stirring every minute or two and scraping the bottom of the pot to prevent sticking, until the orzo is tender and the mixture is saucy, 9 to 10 minutes more.
Step 6: Remove the pot from heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice, and chopped basil until silky and evenly combined. Taste and season with salt as needed. Serve immediately, topped with extra Parmesan if desired.

Tips & Variations

For a richer flavor, use chicken broth instead of vegetable broth.
Add a splash of white wine with the broth for a subtle tang.
Use fire-roasted cherry tomatoes for a smoky twist.
If you prefer a bit of protein, stir in cooked shrimp or shredded chicken before serving.

Storage

Store leftover orzotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or water to loosen the sauce. It’s best enjoyed fresh but can be reheated carefully to maintain its creamy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular rice instead of orzo?

Orzo is a pasta, not a rice, so using regular rice will change the texture and cooking time. For best results, stick to orzo or a similar small pasta shape.

Can I make this dish vegan?

Yes, omit the Parmesan and butter or use vegan alternatives. Nutritional yeast can add a cheesy flavor, and a plant-based butter substitute can provide creaminess.