Description
This creamy roasted tomato orzo is cozy, bright, and easy enough for a weeknight. Sweet blistered tomatoes, tender broth cooked orzo, and silky whipped feta make every bowl rich without feeling heavy.
Ingredients
- 2 pints cherry tomatoes
- 2 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon Italian seasoning
- Salt, to taste
- Black pepper, to taste
- 1 cup uncooked orzo pasta
- 2 cups vegetable broth
- 1 tablespoon olive oil
- 8 ounces feta cheese
- ¼ cup Greek yogurt
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ cup fresh basil leaves, torn
- 2 tablespoons chopped parsley
- Cracked black pepper, for serving
- ¼ cup grated Parmesan cheese, optional
Instructions
- Roast the tomatoes: Preheat the oven to 400°F. Add the cherry tomatoes, 2 tablespoons olive oil, minced garlic, Italian seasoning, salt, and black pepper to a baking dish, then roast for 20 to 25 minutes until the tomatoes are soft, glossy, and bursting.
- Cook the orzo: Warm 1 tablespoon olive oil in a large skillet over medium heat. Add the orzo and stir for 1 minute, then pour in the vegetable broth and simmer for 9 to 11 minutes, stirring often, until tender and creamy.
- Whip the feta: Add the feta, Greek yogurt, 1 tablespoon olive oil, and lemon juice to a food processor. Blend until smooth and creamy, scraping down the sides as needed.
- Mash the tomatoes: Gently press some of the roasted tomatoes with the back of a spoon so they release their juices. Leave a few whole for sweet tomato bursts.
- Combine the orzo: Stir the roasted tomatoes and their garlicky juices into the cooked orzo. Warm over low heat for 1 to 2 minutes until the orzo looks glossy and saucy.
- Serve: Spoon whipped feta into bowls, add the roasted tomato orzo, and swirl gently. Finish with basil, parsley, cracked black pepper, and Parmesan if using.
Notes
Use block feta for the smoothest whipped feta. If the orzo thickens after sitting, loosen it with a splash of warm broth or water. Store the orzo and whipped feta separately in the refrigerator for up to 4 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Cuisine: Mediterranean
Keywords: creamy tomato orzo