Ingredients
- 1 1/2 cups orzo
- 1 wheel herb and garlic Boursin
- 2 cups cherry or sun gold tomatoes
- 2 tbsp olive oil
- 2 cups bone broth
- 1/2 cup water
- 2 tsp Italian seasoning or fresh basil
- 3 garlic cloves, minced
- To serve: freshly grated Parmesan, chili flakes, and black pepper
Instructions
- Heat the olive oil in a large pot or deep skillet over medium heat. Add the minced garlic and cherry tomatoes and cook for a few minutes, until the tomatoes soften and begin to burst.
- Nestle the whole wheel of Boursin into the middle.
- Add the orzo on top of the tomatoes, then pour in the bone broth, water, and Italian seasoning.
- Bring to a boil, then reduce to a simmer and cook for about 8 minutes, stirring occasionally, until the orzo is tender and the liquid is absorbed.
- Stir everything together, mashing the melted Boursin and burst tomatoes into a creamy sauce. Add a splash of water or broth if it is too thick.
- Serve with freshly grated Parmesan, chili flakes, and black pepper. For a cozy dinner, stir in crumbled bacon.
Notes
Use the sweetest in-season cherry or sun gold tomatoes you can find. Orzo keeps absorbing liquid as it sits, so reheat with a splash of broth or water. Turn it into a main with crumbled bacon, grilled chicken, sausage, or shrimp.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 33gProtein: 10gFat: 17g