Creamy Garlic Parmesan Orzo with Blistered Tomatoes Recipe

Introduction

This creamy orzo dish combines blistered cherry tomatoes, garlic, and Parmesan for a comforting and flavorful meal. It’s quick to prepare and perfect as a hearty side or light main course. The addition of Greek yogurt creates a luscious, tangy creaminess without heaviness.

Ingredients

• 5 cups cherry tomatoes (about 1.5 pounds)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• Kosher salt
• Ground black pepper
• 2 cups dry orzo
• 3 to 4 cups water or broth
• 1 cup Greek yogurt
• 1/4 to 1/2 cup grated Parmesan or Pecorino Romano (or more to taste)
• 1 cup chopped fresh parsley

Instructions

1. Step 1: Heat the olive oil in a medium saucepan over medium-high heat until shimmering. Add the whole cherry tomatoes and minced garlic. Season with a generous pinch of kosher salt and black pepper. Stir to combine, cover, and cook until the tomatoes soften, about 5 to 8 minutes.
2. Step 2: Use a wooden spoon to gently mash the softened tomatoes in the pan. Cook uncovered until they release a lot of juice and soften further, about 3 to 5 minutes.
3. Step 3: Add the dry orzo to the pan and pour in enough water or broth to cover by about 1 inch. Season again with salt and pepper. Stir and cook uncovered over medium heat, stirring occasionally to prevent sticking, until the orzo is tender and has absorbed most of the liquid, about 10 minutes.
4. Step 4: While the orzo cooks, spoon some of the warm tomato broth into a large measuring cup. Whisk in the Greek yogurt to temper it to room temperature.
5. Step 5: When the orzo is tender and most of the liquid is absorbed, remove the pan from heat. Stir the tempered yogurt into the orzo mixture until well combined.
6. Step 6: Stir in the grated cheese and chopped fresh parsley. Taste and adjust seasoning as needed. Serve warm.

Tips & Variations

• Use vegetable or chicken broth instead of water for a richer flavor.
• Add a pinch of crushed red pepper flakes when cooking the tomatoes for a spicy kick.
• For a vegan version, substitute dairy-free yogurt and use nutritional yeast instead of cheese.
• Fresh basil can be used in place of parsley for a different herbaceous note.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth to loosen the sauce as needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of Greek yogurt?

Yes, but Greek yogurt is thicker and creamier, which helps achieve the desired texture. If using regular yogurt, choose a full-fat variety and strain it through cheesecloth to thicken if possible.

What can I serve with creamy orzo?

This dish pairs well with grilled or roasted meats, such as chicken or lamb, and complements fresh green salads or steamed vegetables for a complete meal.

Creamy Garlic Parmesan Orzo with Blistered Tomatoes Recipe

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★★★★★

4.6 from 78 reviews

This creamy orzo recipe features blistered cherry tomatoes and garlic combined with Parmesan cheese and Greek yogurt, resulting in a rich, comforting dish with vibrant fresh flavors. Perfect as a side or a light main, it’s cooked on the stovetop with simple pantry ingredients and finished with fresh parsley for a bright touch.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 to 6 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tomato and Garlic Base

• 5 cups cherry tomatoes (about 1.5 pounds)
• 2 tablespoons extra virgin olive oil
• 4 garlic cloves, minced
• Kosher salt, to taste
• Ground black pepper, to taste

Orzo Pasta

• 2 cups dry orzo
• 3 to 4 cups water or broth
• Big pinch of salt and pepper

Creamy Finish

• 1 cup Greek yogurt
• 1/4 to 1/2 cup grated Parmesan or Pecorino Romano cheese (more to your liking)
• 1 cup chopped fresh parsley

Instructions

1. Blister the cherry tomatoes: Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add whole cherry tomatoes, minced garlic, and season generously with kosher salt and black pepper. Stir to combine, cover the pan, and cook until tomatoes soften, about 5 to 8 minutes.
2. Stew the tomatoes: Use a wooden spoon to gently mash the softened tomatoes. Let them cook uncovered until they release juices and soften further, about 3 to 5 minutes.
3. Cook the orzo: Add the dry orzo to the pan, then pour in enough water or broth to cover the orzo by about an inch. Season with a big pinch of salt and pepper and stir. Cook uncovered over medium heat, stirring occasionally to prevent sticking, until pasta is tender and most liquid is absorbed, about 10 minutes.
4. Temper the yogurt: Before the orzo fully absorbs the liquid, scoop some of the warm tomato broth into a large measuring cup. Add the yogurt and whisk until smooth and brought to room temperature to prevent curdling.
5. Combine: When the orzo is tender and liquid mostly absorbed, turn off the heat. Stir in the warmed yogurt mixture thoroughly until creamy and well combined.
6. Finish and serve: Stir in grated cheese and chopped fresh parsley. Taste and adjust salt and pepper as needed. Serve warm.

Notes

• Using broth instead of water will add extra depth of flavor to the orzo.
• You can substitute Greek yogurt with sour cream or creme fraiche if preferred.
• Add crushed red pepper flakes with garlic for a spicy kick.
• Ensure to temper yogurt to avoid curdling when added to hot pasta.
• Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop or microwave.

Keywords: creamy orzo, garlic orzo, blistered tomatoes, Parmesan orzo, Greek yogurt pasta, Mediterranean pasta, easy weeknight dinner