One Pot Tomato Orzo

I served this as a side dish, but could have easily eaten it as a main dish. A big bowl of this orzo for dinner would have been one delicious dinner. 

 

This orzo takes just less than 30 minutes from start to finish and uses only one pot. With the ease of this recipe, I could see myself making a double batch on the weekend and having it for lunch during the week. After refrigerating the orzo it tends to absorb some of the liquid, so you may want to eat a little bit of milk or broth.

One Pot Tomato Orzo

Ingredients:

• 1 tablespoon unsalted butter
• 2 cloves garlic, minced
• 2 cups vegetable broth
• 1 cup milk
• 14.5 ounce can fire roasted diced tomatoes
• 1/2 teaspoon Italian seasoning
• 1/4 teaspoon black pepper
• 1 1/2 cups orzo pasta
• 2 ounce cream cheese
• 1/4 cup shredded parmesan cheese

Directions:

1. In a large pot, over medium-high heat, melt the butter. Add in the garlic and cook until tender and fragrant, about 1-2 minutes.
2. Add in the broth, milk, diced tomatoes, Italian seasoning and black pepper. Stir well.
3. Bring the mixture to a light boil. Add in the orzo and reduce the heat to medium-low, simmer uncovered for 10 minutes, or until the orzo is tender, stirring occasionally. 
4. Remove the pot from the heat, and stir in the cream cheese. Continue to stir until the cream cheese is melted and completely incorporated. Allow the orzo to sit for 5 minutes and thicken.

Enjoy!!!

Nutrition Facts
Servings: 4
Amount Per Serving
Calories: 228
Total Fat		10.3g
Saturated Fat		6.4g
Trans Fat		0g
Polyunsaturated Fat		0g
Monounsaturated Fat		0.8g
Cholesterol		31.2mg
Sodium		694.8mg
Total Carbohydrates		25.9g
Dietary Fiber		2.7g
Sugars		6.8g
Protein		8.8g
Calcium		14.4%
Iron		3.2%
Potassium		311.9mg
Vitamin A		5.6%
Vitamin C		1.4%
*Nutritional information will vary depending on the brands you use.

*Adapted from Peas and Crayons.