Ingredients
Scale
- 1 ½ cups orzo pasta
- 2 cups chicken broth or vegetable broth
- 1 tablespoon olive oil
- 3 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup grated Parmesan cheese
- ÂĽ cup chopped fresh basil or parsley
- Salt and pepper to taste
- Optional: cooked chicken, shrimp, or vegetables for added protein
Instructions
- Gather all ingredients, mince the garlic, chop herbs, and measure broth for smooth cooking.
- In a large skillet or saucepan, heat olive oil over medium heat. Sauté garlic for 1 minute until fragrant. Add broth and bring to a boil. Stir in the orzo pasta and cook for 8-10 minutes, stirring occasionally, until most of the liquid is absorbed.
- During the last 2 minutes, stir in halved cherry tomatoes. Once tender, remove from heat. Mix in Parmesan cheese and chopped herbs. Season with salt and pepper.
- If adding proteins or vegetables, fold them in at this stage to make the dish more filling. Optional: Add cooked chicken, shrimp, or sautéed vegetables.
Notes
- Substitute herbs based on seasonality—rosemary, thyme, or dill work well.
- Use different cheeses like feta or mozzarella for variation.
- For vegan version, replace Parmesan with nutritional yeast and use vegetable broth.
- Cook the orzo in a slow cooker for an even easier meal; check our slow cooker recipes for inspiration.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian (optional: vegan)
Nutrition
- Serving Size: 1 bowl (around 1.5 cups)
- Calories: 330 kcal Kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 15 mg