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Clean recipe · cooking.nytimes.com

Burst Cherry Tomato Orzotto

Peak-season cherry tomatoes and fragrant basil join forces in this light and summery one-pot orzotto. Cherry tomatoes are first cooked down with aromatics until they burst and their juices thicken. This concentrated tomato mixture fortifies the broth, imparting its flavor to the orzo. Stirring every minute or so releases the pasta’s starch, while a pat of butter makes this dish silky and that much more reminiscent of a saucy risotto. The orzotto is only as good as the tomatoes you use, so be sure to use the best ones you can get your hands on. Topping each serving with a handful of arugula is a wonderful way to incorporate more greens and add a bit of fresh, peppery zing.

Original recipe: cooking.nytimes.com

Yield:
4 servings
Prep:
10 min
Cook:
40 min
Total:
50 min
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Ingredients

  1. 3 tablespoons olive oil
  2. 1 large shallot, chopped (about ⅓ cup)
  3. Salt
  4. 1 tablespoon grated garlic, from 3 to 4 large cloves
  5. ¼ to ½ teaspoon crushed red pepper
  6. 1 ½ pounds cherry tomatoes
  7. 1 cup tightly packed fresh basil leaves, roughly chopped, plus 1 sprig
  8. 1 pound orzo
  9. 1 quart (4 cups) low-sodium vegetable or chicken broth
  10. ⅔ cup grated Parmesan, plus more for serving
  11. 1 tablespoon unsalted butter
  12. 1 ½ teaspoons fresh lemon juice

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat for about 30 seconds. Add the shallot and 1 teaspoon salt and cook, stirring often, until the shallot is translucent and fragrant, 2 to 3 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, about 30 seconds more.
  2. Add the tomatoes, basil sprig and 1 ¼ cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 8 minutes.
  3. Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.
  4. Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half, 6 to 10 minutes. The mixture will go from very brothy to a tomato soup-like texture.
  5. Stir in the orzo, broth and ¼ teaspoon salt and bring to a boil over high heat, 4 to 5 minutes. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 9 to 10 minutes more.
  6. Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with more Parmesan as desired.