Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 4 cups vegetable or chicken broth
- 1 cup grated Parmesan cheese
- Fresh basil or parsley, chopped
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables
Instructions
- Heat olive oil in a large skillet over medium heat. Add chopped onion and cook until translucent, about 3-4 minutes. Stir in garlic and cook for 30 seconds.
- Add the orzo pasta and cook, stirring, for 2-3 minutes until lightly golden.
- Pour in broth and bring to a boil. Reduce heat to low, cover, and simmer for 10-12 minutes until orzo is tender and liquid is absorbed, stirring occasionally.
- Stir in cherry tomatoes, cook for another 2-3 minutes, then season with salt and pepper to taste.
- Mix in Parmesan cheese and chopped herbs. Serve hot, garnished with extra Parmesan and herbs if desired.
Notes
- Add cooked chicken, shrimp, or vegetables for extra protein and flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat with a splash of broth or water, microwaving for 1-2 minutes and stirring halfway through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 410 Kcal
- Sugar: 5g
- Sodium: 850mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 25mg