Creamy Tomato Orzo

Creamy Tomato Orzo

Makes about 5-6 cups

Takes about 45 minutes

-what you need-

• 2 Tbs butter
• 3 Tbs olive oil
• 1 large shallot, finely chopped
• 4 garlic cloves, pressed
• 2 cups fresh tomatoes, diced, I used Campari
• Salt and pepper to taste
• 3 cups chicken stock, plus more for orzo consistency
• 1/2 cup heavy cream
• 1 1/2 cups dry orzo
• 1/2 cup freshly grated Parmesan cheese

-what to do-

1. In a large 2 inch lip pan, or pot, over medium low heat, add your oil and butter
2. Next add your shallots and cook for 5 minutes
3. Next add in your garlic and cook until fragrant, 3 minutes
4. Next add in your chicken stock, heavy cream, chopped tomatoes, salt and pepper, mix and bring to a very low boil
5. Next add in your dry orzo, stir and cover for 5-10 minutes bringing to a light boil then continue stirring occasionally, until orzo cooks through and becomes thick and creamy. Overall about 20-25 minutes
6. Next add in your fresh grated Parmesan, stir and cook another 5 minutes
7. At this point, if your orzo is too thick add a little more stock and keep cooking over low heat until desired consistency. Once the orzo starts to cool it will become much thicker.
8. Serve with your favorite main dish, or as the main dish, and enjoy!!!

An Italian told me there’s a kind of pasta that looks like rice. 

…orzo I think that’s what he said.