A different risotto with greek orzo#tomatoes#freshtomatosauce#orzo #cheesyorzo #simplepasta #shorts

A different risotto with greek orzo orzo#tomatoes #freshtomatosauce #orzo #cheesyorzo #simplepasta #shorts Components: 2-3 cups of sun-dried tomato 3 shallots, cleaned and cut in half 4 cloves of garlic 1/2 teaspoon salt 1/2 cup olive oil 6 sprigs of fresh thyme 1 pound orzo 1/4 cup fresh basil leaves 1/2 cup grated parmesan. Preheat oven to 400 F. Add tomatoes, garlic, shallots, salt, olive oil, thyme to a saucepan and stir to combine. Bake until golden brown and tender and completely tender, about 30-40 minutes. Meanwhile, bring a pot of salted water to a boil. Add the greek orzo orzo and cook until al dente, reserving 1 cup of the pasta water. When the vegetables are ready in the oven, remove the thyme sprigs and beat them until smooth with a blender. Add the orzo to the sauce and stir to combine. Add 1/4 cup fresh basil leaves and 1/2 cup Parmesan cheese, stir to combine. If you want it a little looser, feel free to add some of the pasta cooking water.

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