Ingredients
1 1/2 Tbs. olive oil
1 cup Gourmet House® Italian Arborio Rice
1 red onion, chopped
1 clove garlic, minced
2 1/2 cups vegetable broth
1/2 cup dry white wine
1 pint cherry tomatoes, halved
12 fresh basil leaves, chopped
1 clove garlic, minced
1 cup crumbled Athenos Gorgonzola cheese, or to taste
Directions
Heat 1 Tbs. of olive oil in a saucepan over medium heat. Sauté rice in oil, stirring constantly. Add onion; sauté until onion is tender. Add wine and sauté until absorbed. Slowly stir in 1 cup broth. Cook, uncovered, stirring frequently, until broth is absorbed. Continue stirring and add remaining broth, allowing each cup to be absorbed before adding another, until rice is tender and mixture has a creamy consistency. Add garlic; cook until fragrant, about 30 seconds. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil. (Serves: 4)
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