Creamy Tomato Orzo
A simple, one-pot creamy tomato orzo with mascarpone, cherry tomatoes, and fresh basil. Quick, comforting, and perfect as a main or side, this dish is fiber-rich, lightly creamy, and packed with flavor. Ideal for weeknight dinners or easy meal prep.
Equipment
- 1-Large skillet
- 1 spatula or wooden spoon
- 1 knife and cutting board
Ingredients
For the Tomato Orzo:
- 2 tablespoons olive oil
- 1 large shallot finely diced
- 2 cloves garlic minced or pressed
- 3 cups cherry tomatoes
- 1 cup orzo pasta
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable stock or chicken broth/water
- ½ cup mascarpone cheese
- ¼ cup fresh basil thinly sliced
For Garnish:
- Fresh basil leaves
- Parmesan cheese optional
Instructions
- Prepare the Aromatic Base: Begin by heating 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil shimmers, add the finely diced shallot. Sauté the shallot for about 3-4 minutes until it becomes soft and translucent, releasing a gentle sweetness. Then, add the minced or pressed garlic and cook for another 1-2 minutes. Be careful not to let the garlic burn—its aroma should become fragrant and inviting, forming the flavorful foundation of your dish.
- Cook the Cherry Tomatoes: Add the 3 cups of fresh cherry tomatoes directly into the skillet with the sautéed shallot and garlic. Stir occasionally, allowing the tomatoes to cook evenly. Over the next 10-15 minutes, the tomatoes will begin to soften, burst, and release their natural juices, creating a rich, flavorful base. For a visually appealing presentation later, you can carefully remove a few of the burst tomatoes to use as garnish.
- Toast the Orzo Pasta: Once the tomatoes have softened, add 1 cup of dry orzo directly into the skillet. Stir constantly for 1-2 minutes to toast the pasta slightly. This step adds a subtle nutty flavor to the orzo and helps the grains hold their shape during cooking. Make sure every piece of pasta is coated lightly with the tomato and oil mixture for even flavor distribution.
- Deglaze and Season the Pan: Slowly pour in 2 cups of vegetable stock (or your preferred substitute, such as chicken broth or water) while scraping the bottom of the skillet with a spatula. This deglazing step lifts any flavorful browned bits, incorporating them into the liquid for added depth. Immediately add 1 teaspoon kosher salt and ½ teaspoon black pepper. Stir gently to combine, ensuring the seasoning spreads evenly throughout the mixture.
- Simmer the Orzo: Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and cover the skillet with a lid. Allow the orzo to simmer for 10-15 minutes, stirring occasionally to prevent sticking. The pasta will absorb most of the tomato juices and stock, creating a creamy, cohesive texture. Test a grain of orzo near the end of cooking; it should be tender yet slightly firm to the bite, also known as “al dente.”
- Incorporate Mascarpone and Basil: After the orzo is fully cooked, remove the skillet from heat. Add ½ cup of mascarpone cheese and ¼ cup of thinly sliced fresh basil directly into the skillet. Gently fold and stir until the mascarpone melts completely and creates a silky, creamy consistency that envelops the orzo.Taste the dish and adjust salt or pepper as needed. The fresh basil will add a fragrant, herbaceous note that brightens the rich, creamy flavor.
- Plate and Garnish: Spoon the creamy tomato orzo onto serving plates or into a large serving bowl. Top with the reserved burst cherry tomatoes for added color and texture. Garnish with a few fresh basil leaves and, if desired, a light sprinkle of Parmesan cheese. This step not only enhances presentation but also adds extra layers of flavor and aroma. Serve immediately for the best taste and texture.
- Enjoy and Serve: This dish is perfect on its own or as a side with roasted chicken, seared salmon, or a fresh green salad. Each bite should be creamy, slightly tangy from the tomatoes, and delicately herby from the basil. For leftovers, store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of broth or cream to restore its luscious texture.
Notes
- For the best flavor, choose ripe, firm cherry tomatoes—they burst beautifully while cooking and create a naturally sweet, tangy sauce.
- Toasting the orzo before simmering enhances the nutty undertone and helps the pasta maintain its texture.
- Mascarpone adds creaminess without heaviness. If unavailable, cream cheese or ricotta can be used as a substitute, though the flavor will be slightly different.
- Adjust the seasoning gradually, as the cheese and stock already contain salt. Taste at each stage for balanced flavors.
- This dish is best enjoyed fresh. If reheating leftovers, add a splash of broth or a small dollop of cream to prevent the pasta from becoming dry.
