Ingredients
– 3 tablespoons olive oil
– 4 garlic cloves, sliced
– 400 grams cherry tomatoes
– ½ cup cream
– 1 cup chicken stock
– 1 cup orzo pasta
– Large basil leaves, sliced
– ½ lemon juice plus zest
– 50 grams pecorino romano cheese
– 180 grams burrata
– Salt and pepper to taste
Instructions
1-Heat the olive oil over medium heat in a large frying pan.
2-Add the sliced garlic cloves and cook for 1 to 2 minutes, stirring occasionally.
3-Add the 400 grams of cherry tomatoes and cook for about 4 minutes until they are soft and jammy.
4-Pour in the ½ cup of cream and 1 cup of chicken stock, then add the 1 cup of orzo pasta.
5-Season generously with salt and pepper to taste, and stir well.
6-Bring the mixture to a boil, then reduce the heat to low and simmer for 5 to 8 minutes, or until the orzo is cooked and about 80% of the liquid is absorbed.
7-If needed, add more chicken stock during cooking.
8-Remove from heat and stir in the sliced large basil leaves, ½ lemon juice plus zest, and 50 grams of pecorino romano cheese.
9-Serve immediately, topped with the 180 grams of burrata, chili flakes, and extra basil leaves if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
⏲️ Serve the orzo immediately to prevent it from becoming mushy.
🧂 Season generously with salt and freshly ground black pepper; adjust to taste.
🍗 Add cooked chicken, bacon, or rotisserie chicken to boost protein and flavor.
- Prep Time: 2 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing and Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving