Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe-Step by Step Guide:-Orzo with a creamy texture, garlic, and parmesan cheese, and no cream is used! In order to achieve a luxurious velvety quality and a nice tang, this simple weeknight dinner relies on Greek yoghurt, which is rich in antioxidants. Also, you can have this pasta made in a single pan on your table in less than half an hour.
Creamy Orzo With Garlic, Parmesan, And Blistered Tomatoes Recipe-Step by Step Guide
In order to maintain a light and fresh atmosphere, this creamy orzo is accompanied by a fresh tomato sauce that is made by simmering sweet cherry tomatoes in garlicky olive oil until they burst. One pan and less than half an hour are all that are required to prepare this straightforward recipe for a vegetarian dinner that requires no fuss.
Ingredients
- 5 cups cherry tomatoes (about 1.5 pounds)
- 2 tablespoons extra virgin olive oil
- 4 garlic cloves, minced
- Kosher salt
- Ground black pepper
- 2 cups dry orzo
- Water or broth (3-4 cups)
- 1 cup Greek yogurt
- ¼ cup to ½ cup grated parmesan or pecorino Romano, or more to your liking
- 1 cup chopped fresh parsley
Also Read:-Greek Salad (Traditional Horiatiki Recipe)-Step by Step Guide
Instructions
- The cherry tomatoes should be blistered. Begin by heating the olive oil in a saucepan of medium size over medium-high heat until it begins to shimmer. After adding the tomatoes in their whole form and the garlic, season the dish with a generous amount of kosher salt and black pepper. After stirring to combine, cover the pan and wait roughly five to eight minutes for the tomatoes to become more pliable.
- Slowly cook the tomatoes. To mash the tomatoes after they have been softened, use a wooden spoon. In about three to five minutes, allow them to cook with the lid off until they have become pliable and released a significant amount of juice.
- Prepare the orzo by cooking it. After adding the orzo, douse it with water or broth until it is about an inch deep. Add a generous amount of salt and pepper, then stir to combine the ingredients. Allow the pasta and tomatoes to cook over medium heat by leaving them uncovered and stirring them occasionally. This will prevent the bottom of the dish from becoming cooked.
- Adjust the temperature of the yoghurt. In order to prevent the orzo from absorbing the liquid, transfer a portion of the warm tomato-flavored broth to a large measuring cup using a spoon. First, bring the yoghurt to room temperature, then add it and whisk it together until it is completely combined.
- Bring together. After about ten minutes, when the pasta has reached the desired tenderness and has absorbed the majority of the juice, turn off the heat. Add the yoghurt that has been warmed, and stir to combine.
- Finish, and then serve. Put the cheese and fresh parsley into a mixing bowl. Take a taste, make any necessary adjustments to the seasoning, and then serve.
Notes
- In order to learn all of my tips and tricks, you should look at our guide on how to mince garlic.
- Before you combine the yoghurt and warm broth with the hot pasta, make sure to give it a thorough whisking at the beginning. The yoghurt may become curdled if it has not yet been removed from the refrigerator.
Nutrition
- Calories:Â 369kcal
- Carbohydrates:Â 53.4g
- Protein:Â 17.1g
- Fat:Â 10g
- Saturated Fat:Â 2.2g
- Polyunsaturated Fat:Â 1.2g
- Monounsaturated Fat:Â 5.8g
- Trans Fat:Â 0.003g
- Cholesterol:Â 6.8mg
- Sodium:Â 151mg
- Potassium:Â 702.9mg
- Fiber:Â 3.7g
- Sugar:Â 8g
- Vitamin A:Â 2225.4IU
- Vitamin C:Â 63.4mg
- Calcium:Â 188mg
- Iron:Â 3.1mg
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