Equipment
Ingredients
Aromatics and Produce
- 500 g cherry tomatoes, whole, washed
- 1 shallot, finely diced
- 3 garlic, minced
- 15 g fresh basil, roughly torn
Pantry Base
- 30 ml extra virgin olive oil
- 300 g orzo pasta
- 800 ml vegetable broth, warm
- 60 ml dry white wine
Finishing Ingredients
- 45 g unsalted butter, cold, cubed
- 50 g vegetarian parmesan-style cheese, finely grated
- kosher salt
- black pepper, freshly cracked
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 547 kcal
- Protein
- 17 g
- Carbohydrates
- 69 g
- Fat
- 21 g
- Fiber
- 5 g
- Sugar
- 9 g
- Sodium
- 1053 mg
- Saturated Fat
- 9 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 33 mg
- Potassium
- 656 mg
- Calcium
- 192 mg
- Iron
- 3.2 mg
- Magnesium
- 55 mg
- Phosphorus
- 255 mg
- Zinc
- 1.6 mg
- Vitamin A
- 141 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 1.5 mg
- Vitamin K
- 22 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.73 mg
- Riboflavin
- 0.38 mg
- Niacin
- 5.8 mg
- Folate
- 186 mcg
- Water
- 237 g
- Alcohol
- 2 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the diced shallot and saute until softened and translucent, about 3 minutes.
Add the whole cherry tomatoes and minced garlic to the skillet. Cook, stirring occasionally, until the tomatoes begin to blister and burst, releasing their juices. You can gently press some with your wooden spoon to encourage bursting.
Stir in the dry orzo pasta, coating it completely in the oil and tomato juices. Toast the pasta for 1 to 2 minutes until slightly fragrant.
Pour in the dry white wine to deglaze the pan. Stir constantly, scraping up any browned bits from the bottom, until the wine is mostly absorbed by the pasta.
Pour in the warm vegetable broth. Bring the mixture to a gentle simmer, then reduce the heat to medium-low. Cook uncovered, stirring frequently to prevent sticking and to release the pasta starches.
Remove the skillet from the heat. Vigorously stir in the cold cubed butter and grated Parmesan-style cheese until thoroughly melted and emulsified into a glossy, silky sauce. Taste and adjust seasoning with kosher salt and black pepper.
Fold in the freshly torn basil. Let the orzotto rest in the pan for 5 minutes before serving to allow the sauce to thicken slightly. Garnish with extra cheese and a drizzle of olive oil if desired.
Chef's Notes
- Frequent stirring is the secret to a creamy orzotto. The mechanical agitation rubs the starch off the pasta into the liquid, mimicking the exact process that makes arborio rice creamy in traditional risotto.
- Using warm broth prevents the cooking temperature from dropping sharply, ensuring even cooking of the pasta.
- For strict vegetarians, remember that authentic Parmigiano-Reggiano contains animal rennet. Look for hard cheeses explicitly labeled as vegetarian parmesan.
- Tear the basil rather than chopping it with a knife, and add it exclusively off the heat to preserve its delicate, volatile aromatic oils.
- If your cherry tomatoes are out of season and lacking sweetness, add a tiny pinch of sugar when they are bursting to balance the acidity.
Storage
Refrigerator: 3 days — Store in an airtight container. The pasta will absorb remaining moisture, so add a splash of water or broth when reheating.
Reheating: Reheat gently on the stovetop over low heat with a splash of water or vegetable broth to revive the creamy texture.
Troubleshooting
Orzo is sticking to the bottom of the pan
Cause: Heat is too high or not stirring frequently enough
Fix: Lower the heat immediately, add a small splash of water or broth, and scrape the bottom firmly with a wooden spoon
Prevention: Maintain a gentle simmer and stir the pasta well every minute, making sure to scrape the bottom of the pot
Orzo is cooked but sauce is too watery
Cause: Heat was too low, preventing proper evaporation, or broth was added too quickly
Fix: Increase heat slightly and stir continuously for another 1-2 minutes until reduced. The resting phase will also help thicken the sauce
Prevention: Ensure the mixture maintains a steady simmer throughout the cooking process
Sauce is broken or greasy after adding butter and cheese
Cause: Pan was too hot or butter was too warm when added
Fix: Add a tablespoon of warm water or broth and stir vigorously off the heat to bring the emulsion back together
Prevention: Always remove the pan from the heat source before adding cold butter and cheese, and stir vigorously to emulsify
Cultural Context
Orzotto is a relatively modern adaptation in Italian-inspired cuisine. While the word orzo translates directly to barley in Italian, English speakers use the term for risoni, a small, rice-shaped pasta. Applying the classic, gradual cooking and stirring techniques of traditional risotto to this pasta shape results in a famously comforting and creamy dish in a fraction of the time.
