This creamy tomato orzo with basil and mascarpone is a simple, one pot meal that you can enjoy on its own or as an easy side dish for roasted chicken or seared salmon! It's also a great way to use up all those summer cherry tomatoes!
You might also like this cherry tomato risotto or this Tuscan chicken orzo!
Jump to:
Ingredient Notes
You just need a handful of ingredients to make this creamy cherry tomato orzo!
Orzo - Orzo is a small, oval shaped pasta that looks similar to rice. Use a high-quality die cut pasta like Delallo or De Cecco for the yummiest results!
Cherry Tomatoes - Sweet cherry tomatoes are best for this recipe! And it's a great way to use up any summer tomatoes you may have!
Shallot - The mild flavor of shallots are perfect for this light orzo dish. But you could also use half of a small yellow onion instead.
Vegetable Stock - I always use my homemade vegetable stock when I make orzo for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
Mascarpone Cheese - The mascarpone makes the tomato orzo super smooth and creamy! Mascarpone is an Italian cheese that's very similar to American cream cheese. It's smooth and soft but more neutral in flavor compared to tangy cream cheese. And in my opinion, that mild flavor makes it much more versatile! But you can also just leave it out or substitute some heavy cream instead.
Olive Oil - You want to use good, high quality extra virgin olive oil for the best flavor!
Fresh Basil - The fresh basil adds extra brightness and flavor to the tomato basil orzo.
Optional: Fresh tomatoes can be super acidic, so you can add a tiny bit (about a teaspoon) of sugar or honey to help cut the acidity a little bit.
The complete list of ingredients and amounts is located in the recipe card below.
Substitutions & Additions
Sun-dried Tomatoes - Instead of fresh tomatoes, you could substitute ½ cup of sun-dried tomatoes.
Spicy Orzo - To add some heat, you can add in ½ teaspoon of red pepper flakes or 1-2 tablespoons of Calabrian chilies!
Spinach - Add in 2 cups of fresh spinach for some extra veggies.
How to Make Cherry Tomato Orzo
In a large skillet, heat the olive oil over medium heat. Add in the diced shallot and garlic and cook until soft and aromatic, about 3-5 minutes.
Then add in the cherry tomatoes. Cook, stirring occasionally, for about 10-15 minutes until the tomatoes burst and release their juices.
If desired, remove a few of the burst cherry tomatoes for garnish.
Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
Deglaze the pan with the vegetable stock, making sure to scrape up any browned bits on the bottom of the pan. Then add in the salt and pepper.
Bring to a boil and then reduce the heat to a simmer. Cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
Stir in the mascarpone cheese and fresh basil until melted and fully combined.
Taste and adjust seasonings as desired.
Garnish the creamy tomato orzo with reserved cherry tomatoes, fresh basil, and a sprinkle of parmesan if desired!
Recipe FAQ's
This cherry tomato orzo is best eaten the same day, but will keep in an airtight container in the fridge for up to 3 days. The orzo will soak up the sauce in the fridge, so it's best to reheat on the stove with a little extra broth or some heavy cream to add more moisture.
Yes, but it will be a little less flavorful. If using water, I recommend also using some sort of bullion to enhance the flavor. You can also substitute chicken broth instead!
Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
If you make this recipe, please leave a star rating at the bottom of the page! This provides helpful feedback to both me and other readers. And if you want more delicious, scratch-made recipes you can subscribe to my newsletter and follow along on Instagram, Pinterest, and Facebook!
Recipe Card
Creamy Tomato Orzo
Special Equipment
Ingredients
Tomato Orzo
- 2 tablespoons olive oil
- 1 large shallot, diced
- 2 cloves garlic, minced or pressed
- 3 cups cherry tomatoes
- 1 cup orzo
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 cups vegetable stock, substitute chicken broth or water
- ½ cup mascarpone cheese
- ¼ cup fresh basil, thinly sliced
Garnish With
- fresh basil
- Parmesan cheese, optional
Instructions
- In a large skillet, heat the olive oil over medium heat. Add in the diced shallot and garlic and cook until soft and aromatic, about 3-5 minutes.
- Then add in the cherry tomatoes. Cook, stirring occasionally, for about 10-15 minutes until the tomatoes burst and release their juices.
- If desired, remove a few of the burst cherry tomatoes for garnish.
- Then add in the dry orzo and toast for 1-2 minutes, stirring frequently.
- Deglaze the pan with the vegetable stock, making sure to scrape up any browned bits on the bottom of the pan. Then add in the salt and pepper.
- Bring to a boil and then reduce the heat to a simmer. Cover and let simmer for 10-15 minutes until the orzo is fully cooked and most of the liquid is absorbed.
- Stir in the mascarpone cheese and fresh basil until melted and fully combined.
- Taste and adjust seasonings as desired.
- Garnish the creamy tomato orzo with reserved cherry tomatoes, fresh basil, and a sprinkle of parmesan if desired!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Comments
No Comments