Risotto-Style Orzo with Tomatoes and Asiago Cheese?

Risotto-Style Orzo with Tomatoes and Asiago Cheese

This recipe combines the comforting texture of risotto with the ease of cooking orzo. The sweetness of the tomatoes and the sharpness of the Asiago create a delightful flavor combination.

Yields: 4 servings

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

* 1 tablespoon olive oil

* 1/2 cup chopped onion

* 2 cloves garlic, minced

* 1 (14.5 oz) can diced tomatoes, undrained

* 1/2 cup dry white wine (optional)

* 4 cups chicken or vegetable broth

* 1 cup orzo pasta

* 1/4 cup grated Asiago cheese, plus more for serving

* Salt and pepper to taste

* Fresh basil leaves, for garnish (optional)

Instructions:

1. Sauté the aromatics: Heat the olive oil in a large saucepan over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for 1 minute more.

2. Add the tomatoes and wine (optional): Add the diced tomatoes and their juice, and the white wine (if using). Bring to a simmer and cook for 5 minutes, stirring occasionally.

3. Start the orzo: Stir in the orzo pasta and cook for 1 minute, stirring constantly.

4. Add the broth: Gradually add the broth, 1 cup at a time, stirring constantly and allowing each addition to be absorbed before adding more.

5. Simmer and stir: Continue cooking and stirring until the orzo is cooked through and the sauce has thickened, about 15-20 minutes.

6. Stir in the cheese: Remove from heat and stir in the grated Asiago cheese until melted. Season with salt and pepper to taste.

7. Serve: Serve immediately, garnished with fresh basil leaves, if desired.

Tips:

* For a richer flavor, use homemade chicken broth.

* To add some protein, stir in cooked chicken, shrimp, or sausage during the last few minutes of cooking.

* If you don't have white wine, you can substitute with more broth or even water.

* Adjust the amount of Asiago cheese to your taste.

* Feel free to experiment with other cheeses, such as Parmesan or Gruyère.

Enjoy!