Not many people prepare Orzo often, which is a shame because this pasta that looks like rice is a great dinner staple. I especially like it in summer, as you can also eat it lukewarm when you’re going on a picnic. This creamy tomato orzo is vegetarian and super easy to make.
I love Orzo as it’s much easier to prepare than risotto, but it has the same texture. Where you have to keep pouring small amounts of broth when you’re making risotto, you can just add all the broth at once with orzo. This means that you don’t have to stay it the kitchen, stirring the orzo. While this creamy tomato orzo was simmering, I packed everything for our picnic. When it was done, I put it all in a big bowl and we ate it on our blankets on a warm spring evening.
Recipe creamy tomato Orzo
Ingredients (for 2 portions):
120 grams Orzo
1 garlic clove, finely chopped
250 ml vegetable stock
1 can tomato cubes (400 grams)
125 ml (almond) milk
1 teaspoon Oregano or Italian herbs
60 grams cream cheese
Cherry tomatoes, halved
Warm some olive oil in a pan and shortly saute the garlic. Add the tomato cubes, broth, milk and Oregano. Stir well. Bring to a light boil and add the Orzo. Let it simmer on medium heat for 10 minutes, stir occasionally. If you like your pasta softer, let it simmer for 2-3 minutes more.
Turn the fire low and add the cream cheese. Stir well so that your sauce gets thick and creamy.
Serve the creamy tomato Orzo with the halved cherry tomatoes, fresh basil and Parmesan cheese.
Got some left-over Orzo? You can make this vegetarian Orzo with courgette and tomatoes.