Roasted Tomato Orzo with Burrata • Yummy! Comforting, fresh and amazingly tasty. A great meat-free option and perfect way to finish the week off with a delicious and easy meal. Even better? Double your pesto recipe and save for another meal. Enjoy!
Roasted Tomato Orzo with Burrata
- 2 pints grape / cherry tomatoes or 4 cups diced tomatoes roughly 1” in diameter
- 4 cloves garlic
- Olive oil
- 1 cup fresh basil
- 1/4 cup pine nuts lightly toasted, if desired
- 1 Tbsp lemon juice
- 1/4 cup grated Parmesan cheese
- 4 cups chicken broth
- 1 lb orzo
- 1 container Burrata
- Fresh basil
- Start by preparing tomato pesto. Preheat oven to 375 degrees. Spread tomatoes and garlic on baking sheet. Drizzle generously with olive oil and salt. Lightly add black pepper. Mix with hands or spatula to evenly coat. Roast for 40 minutes or until tomatoes start to release their juices.
- Once done cooking, allow to cool for a few minutes.
- When the tomatoes are almost done, start preparing the orzo. Heat chicken broth in a medium stock pot over high heat. Once boiling, add orzo and turn heat down to low. Cover sauce pan. Cook 8-9 minutes or until broth is fully absorbed.
- While orzo is cooking, prepare pesto. Set a few roasted tomatoes to the side to use for garnish. In a blender or food processor, combine remaining cooked tomatoes and garlic with pesto ingredients (through Parmesan cheese). Note, if there is excess juice from the tomatoes, you do not want to add all the juice as the sauce may become too thin. Process until smooth. Taste and adjust seasoning and thickness as needed.
- In a medium serving bowl, combine cooked orzo and half of tomato pesto. Mix to combine. Add more tomato pesto, depending on how thick you want the orzo. Any extra tomato pesto can be reserved for later use.
- Plate orzo. Gently break up Burrata and top orzo with it. Garnish with a few roasted tomatoes, fresh basil, extra Parmesan cheese and drizzle of olive oil.