Creamy Garlic Parmesan Orzo with Blistered Tomatoes Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
