Orzo risotto al pomodoro

Name: Orzo risotto al pomodoro
Total time: 1800 s
Yield: 2 people
Cuisine: American
Ingredients: 200 gr orzo pasta; 1 cup tomato sauce; 1/2 onion, chopped; 10 basil leaves; 8 of them chopped finely; 2 cups *hot* water or broth (vegetable or chicken); 2 tbsp olive oil; salt (only if using water instead of broth)

Jack Fermon @el_pinche_jack

Mountain View, CA

https://www.instagram.com/p/CNBKHurnFJc/

Jack Fermon @el_pinche_jack

Mountain View, CA

https://www.instagram.com/p/CNBKHurnFJc/

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Ingredients

30 minutes

2 people

200 grorzo pasta
1 cuptomato sauce
1/2onion, chopped
10basil leaves; 8 of them chopped finely
2 cups*hot* water or broth (vegetable or chicken)
2 tbspolive oil
salt (only if using water instead of broth)

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Steps

30 minutes

1

Heat the oil in a pan or small pot and add the onions. Cook them until transparent and soft.
2

Add the orzo pasta and mix; cook it for 2 minutes with the onions. Add the tomato sauce, the chopped basil and mix. Cook the tomato sauce for 3 minutes mixing all the time.
3

Add 1.5 cups of *hot* water and salt; or the broth and reduce for 15 minutes while mixing all the time to avoid orzo to stick to the pan. Keep adding water if needed until the orzo pasta if fully cooked.
4

Final texture should not be dry but like a risotto. Serve with a couple of basil leaves on top as decoration.