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🍽️ Creamy Orzo Risotto with Oven Tomatoes

505 kcal · 30 min · 4 servings

Ingredients

• 500 g cherry tomatoes (on the vine)
• 1 tbsp olive oil
• salt
• pepper
• 2 small onions
• 2 garlic cloves
• 1 tbsp butter (15 g each)
• 400 g orzo pasta (whole grain)
• 1.2 l hot vegetable broth
• 50 g pecorino
• 4 sprigs fresh oregano
• 2 tbsp sour cream (20 g each)
• 0.5 tsp dried thyme
• 0.5 tsp dried oregano

Instructions

1. 1. Wash the tomatoes thoroughly and pat them dry with a kitchen towel.
2. 2. Place the tomatoes in a baking dish.
3. 3. Drizzle some oil over the tomatoes.
4. 4. Season the tomatoes with salt and pepper.
5. 5. Preheat the oven to 200 degrees (180 degrees for fan-assisted or gas mark 3).
6. 6. Bake the tomatoes in the preheated oven for 15 to 20 minutes.
7. 7. Peel the onions and garlic in the meantime.
8. 8. Finely chop the onions and garlic.
9. 9. Melt the butter in a pot.
10. 10. Sauté the onions and garlic over medium heat for 2 to 3 minutes until translucent.
11. 11. Add the orzo pasta to the pot.
12. 12. Pour a small amount of broth over the pasta.
13. 13. Stir the mixture well.
14. 14. Let the broth simmer almost completely away over low heat.
15. 15. Add more broth to the pasta.
16. 16. Let the pasta absorb the new broth.
17. 17. Repeat adding and absorbing the broth until the orzo is creamy.
18. 18. Remove the pot from the heat when the pasta still has a slight bite.
19. 19. Grate the Pecorino cheese finely.
20. 20. Wash the fresh oregano.
21. 21. Shake the oregano dry.
22. 22. Stir the grated Pecorino, sour cream, and dried herbs into the orzo risotto.
23. 23. Season the risotto with salt and pepper to taste.
24. 24. Divide the orzo risotto among plates.
25. 25. Place the baked tomatoes on top of the risotto.
26. 26. Drizzle some oil from the tomatoes over the dish.
27. 27. Garnish the dish with the fresh oregano.

Nutrition per serving

• kcal: 505
• Protein: 19 g · Fett/Fat: 13 g · Carbs: 77 g