Creamless Tomato Basil Orzo
A bright, herb-forward Italian-inspired orzo dish. Tomato and basil mingle with olive oil and a touch of lemon, delivering vibrant flavor without dairy or cream, perfect for a light, meat-free main.
- Prep Time: 10 min
- Cook Time: 15 min
Servings:
2 servings
(originally 6 servings)Ingredients(scaled)
- 20 ml olive oil
- ⅓ small shallot, finely chopped
- ⅓ garlic clove, minced
- 60 g orzo
- 100 g cherry tomatoes, halved
- 100 ml vegetable stock
- ⅓ 1/2 tsp salt
- ⅓ 1/4 tsp black pepper
- ⅓ 1/4 cup fresh basil leaves, torn
- ⅓ Zest of 1/2 lemon
- ⅓ tbsp lemon juice
- ⅓ tbsp grated Parmesan cheese (optional, for serving)
Instructions
- Heat 2 tbsp olive oil in a skillet over medium. Sauté shallot 2–3 minutes until translucent.
- Add garlic; cook 30 seconds until fragrant, then stir in orzo to toast 1 minute.
- Add tomatoes; cook 2 minutes until they start to soften and release juice.
- Pour in vegetable stock, salt, and pepper; simmer 10 minutes, stirring once, until pasta is al dente.
- Fold in torn basil, lemon zest, and lemon juice; cook 1 minute with a gentle toss.
- Drizzle remaining olive oil, taste, and adjust seasoning. Serve with optional Parmesan if desired.
- Preheat the oven and bake until golden and set; a toothpick should come out clean.
Chef’s Pro Tips
- Use high-quality olive oil; it shines in this dish.
- For extra texture, finish with a handful of toasted pine nuts.
Serving Suggestions
Serve with a simple green salad and crusty bread on the side for a complete meal.
Storage Instructions
Cool completely and refrigerate in an airtight container for up to 2 days; reheat gently on the stovetop with a splash of stock.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 12 |
| carbohydrates | 62 |
| fat | 14 |
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