ORZO WITH TOMATOES, BASIL, AND GORGONZOLA

Orzo with Tomatoes, Basil, and Gorgonzola image

A vegetarian friend of mine gave me this recipe, and it's always a hit! Makes a great side dish or light meal.

Provided by ChicoGirl

Categories Everyday Cooking Vegetarian Side Dishes

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 ½ tablespoons olive oil
1 cup uncooked orzo pasta
1 red onion, chopped
1 clove garlic, minced
1 ¼ cups vegetable broth
1 pint cherry tomatoes, halved
12 leaves fresh basil, chopped
1 clove garlic, minced
1 ½ tablespoons olive oil
1 cup crumbled Gorgonzola cheese, or to taste

Steps:

Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes.
In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Nutrition Facts : Calories 460 calories, Carbohydrate 45.4 g, Cholesterol 45 mg, Fat 23.3 g, Fiber 3.2 g, Protein 17.2 g, SaturatedFat 9.2 g, Sodium 574.5 mg, Sugar 4.2 g