Orzo with Tomatoes, Basil and Gorgonzola
Orzo with Tomatoes, Basil and Gorgonzola
3 Tbsp olive oil
1 cup Orzo
1/2 medium onion, finely chopped
3 garlic cloves, minced
1 1/4 cups chicken stock
Salt and freshly ground pepper
1 pint red and yellow cherry tomatoes
12 basil leaves, coarsely chopped
2 ounces Gorgonzola, crumbled
Heat 2 Tbsp of olive oil in a medium saucepan. Add the orzo and cook over medium heat, stirring with a wooden spoon, until lightly browned, about 3 minutes. Add the onion and cook, stirring for 1 minute. Add half the garlic and cook, stirring until fragrant (about 30 seconds.) Add the stock and season with salt and pepper. Cover and simmer over low heat until the orzo is tender, about 12 minutes.
While orzo is cooking, toss the tomatoes with remaining olive oil, garlic and half the basil in a bowl. Season with salt and pepper.
Mound the orzo in the middle of plates or a platter. Spoon the tomatoes around the orzo. Scatter the Gorgonzola and remaining basil on top of orzo.
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