Recipe: Burst Cherry Tomato Orzotto

If you’re looking for a fresh twist on risotto, this Burst Cherry Tomato Orzotto is the perfect summer dinner. Roasting cherry tomatoes until they burst creates a naturally sweet, silky sauce that coats every bite of tender orzo. Finished with Parmesan, fresh basil, and a squeeze of lemon, it’s a simple weeknight meal that lets peak-season tomatoes shine.

Ingredients

For the orzotto:

• 2 pints cherry tomatoes
• 3 tablespoons olive oil, divided
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup dry orzo pasta
• ½ teaspoon kosher salt, plus more to taste
• ¼ teaspoon crushed red pepper flakes (optional)
• ¼ cup dry white wine (optional)
• 4 cups warm vegetable broth
• ½ cup grated Parmesan cheese, plus more for serving
• Zest of 1 lemon
• 1 tablespoon fresh lemon juice
• ¼ cup chopped fresh basil (or parsley)
• Freshly ground black pepper

For serving (optional):

• Extra grated Parmesan
• Fresh basil leaves
• Cracked black pepper
• Drizzle of olive oil

Instructions

1. Roast the tomatoes.
2. Preheat oven to 425°F.
3. Toss the cherry tomatoes with 1 tablespoon olive oil, salt, and pepper.
4. Spread on a baking sheet and roast for 20–25 minutes until blistered and bursting.
5. Cook the aromatics.
6. While the tomatoes roast, heat the remaining olive oil in a large skillet or Dutch oven over medium heat.
7. Add the onion and cook for 4–5 minutes until softened.
8. Stir in the garlic (and red pepper flakes, if using) and cook for 1 minute.
9.  Toast the orzo.
10. Add the orzo and stir to coat in the oil.
11. Cook for 2–3 minutes, stirring frequently.
12. Simmer.
13. Add the white wine (if using) and cook until mostly absorbed.
14. Stir in 1 cup of warm broth.
15. Continue adding broth one cup at a time, stirring often and allowing each addition to absorb before adding more.
16. Cook for 10–12 minutes until the orzo is tender and creamy.
17. Stir in the roasted tomatoes and any juices from the baking sheet.
18. Mix in the Parmesan, lemon zest, lemon juice, and basil.
19. Season with additional salt and pepper to taste.
20. Spoon into bowls.
21. Top with extra Parmesan, fresh basil, cracked black pepper, and a drizzle of olive oil.

Notes

• Stir in a tablespoon of butter at the end for an even richer finish.
• Add baby spinach or arugula just before serving for extra greens.
• Leftovers keep well for up to 3 days. Add a splash of broth when reheating to restore the creamy texture.
• Pair with a crisp green salad and crusty bread for a complete meal.