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Orzo with Tomatoes, Basil, and Gorgonzola

ChicoGirl

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

35 m servings 460 cals
Original recipe yields 4 servings

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Directions

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  • Prep

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  1. 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.
  2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil.
  3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 460 calories; 23.3 g fat; 45.4 g carbohydrates; 17.2 g protein; 45 mg cholesterol; 574 mg sodium. Full nutrition

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Reviews

Read all reviews 58
  1. 76 Ratings

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Most helpful positive review

Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure i...

Most helpful critical review

I used Roma tomatoes and chicken broth due to availability. Other than that I made this as written. I found that I like Gorgonzola cheese but it was too over-whelming in this dish. 1/3 of that...

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Hubby's remark at the dinner table was that this "needed something" and I agree. It needed the gorgonzola the recipe called for but I couldn't add because he doesn't like it. I didn't measure i...

This recipe was very good. I'm giving it 5 stars because of ease and taste and the versatility I can foresee with this recipe. Exactly as written makes for a lovely vegetarian meal. I have be...

Made it as the recipe called for, except I couldn't find gorgonzolla cheese so used feta and used fat free chicken broth. It was WONDERFUL! My husband loved it! We'll make this again. One ti...

My husband absolutely loved this recipe! I thought it was pretty good myself. My only suggestion is to add the tomatoes to the orzo in the last 2 minutes so it will take the edge off the raw t...

Very tasty. I made a few modifications. I used mozzerella instead or gorgonzola and sage, dill, and chives instead of basil. I also only used a quarter of an onion, which is good because the ...

I used Roma tomatoes and chicken broth due to availability. Other than that I made this as written. I found that I like Gorgonzola cheese but it was too over-whelming in this dish. 1/3 of that...

this is a winner. I always use Maytag blue cheese. The best part--this is a room temp dish, so can be made ahead.

I tried it as written, and I would give it a three. Made again, we used feta instead and added just a splash of balsamic vinegar to the tomato mixture. Much better that time. The gorgonzola was ...

I have to say I followed the recipe to the T and LOVED it. It was a great crowd pleaser (only 4 of us) and my guests even wanted to take what we had left over home for the next day, will absolut...