Three Cheese Orzo
Servings
2Serving size
2 1/2 cupsThis recipe can easily be multiplied, and keeps well for about 24 to 48 hours in the refrigerator. Reheat gently.
Ingredients
| 4 quart Water |
| 4 ounce Orzo (or gluten-free orzo) |
| 3 tsp. Olive oil (divided) |
| 6 ounce Grape or cherry tomatoes |
| 2 clove Garlic, raw (thinly sliced) |
| 1 medium White onions (diced) |
| 2 Large Shallots, raw (thinly sliced) |
| 2 ounce Provolone cheese (grated) |
| 2 ounce Semisoft goat cheese (crumbled) |
| 1 ounce Fresh mozzarella (diced) |
| 6 leaves Fresh basil (chiffonade) |
| 1 to taste Black pepper |
Instructions
Place the water in a large sauce pan over high heat.
When the water comes to a full boil, add the orzo.
Stir and reduce the heat until the water is at a slow boil.
Cook the pasta for 18 to 20 minutes (or as directed on the package). Stir occasionally.
While the pasta is cooking, place two teaspoons of the olive oil in a small skillet and add the tomatoes.
Place the pan in the oven.
While the tomatoes are cooking, place the remaining 1 teaspoon olive oil in a medium skillet over medium high heat.
When the oil is hot, add the garlic and cook for 1 minute. Stir frequently.
Add the onions and reduce the heat to medium.
Cook the onions slowly. Stir frequently.
After the tomatoes have been in the oven for about 8 minutes, add the shallot. Shake the pan to stir the shallots and tomatoes together. Cook for another 10 minutes, shaking the pan occasionally to toss the tomatoes and shallots together.
When the orzo is done, drain all but about 1/2 cup of the cooking water.
Add the pasta and water to the onions.
Reduce the heat to low.
Add the provolone and goat cheese and fold together into the pasta for about one minute.
Add the mozzarella and basil.
Fold together until the cheeses are melted and well distributed through the orzo, then divide the orzo between two bowls.
Top with the roasted tomatoes and shallots.
Add pepper to taste.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
Orzo is often overlooked as a pasta. I love it because it is very forgiving. You can overcook it, of course, but it is less difficult than handling linguine or rotini and makes a beautiful dish.
Because the pasta is small it blends well in dishes and works great with small diced items like onions, celery, peppers, or even peas and beans.
There are great gluten free pastas on the market – DeLallo is one brand that makes orzo and you can find it on the internet. It is made with corn and rice flour and that combination makes a stiffer pasta I have found (not as good for linguine). As with most gluten free pastas, it is more expensive but worth it for having a great plate of orzo every now and then.