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Roasted tomato 'orzotto' recipe

3 ratings

We've combined the best of both worlds in this creamy risotto-style orzo dish that stars garlicky, thyme-infused roasted tomatoes for a bold taste of the Med. This is a simple but deliciously different dinner you'll be making on repeat! See method

Serves 4
Takes 45 mins
477 calories / serving
Healthy
Vegetarian

Ingredients

3 x 220g packs Tesco Finest piccobella tomatoes
3 garlic cloves, chopped
8 fresh thyme sprigs
2 tbsp olive oil
2½ tbsp balsamic vinegar
1 large red onion, chopped
2 tbsp tomato purée
300g orzo
1 vegetable stock pot, made up to 750ml
45g pecorino, grated

1 of your 5-a-day and a source of protein

Each serving contains

Energy
2005kj
477kcal 24%
Fat
12g 17%
Saturates
4g 19%
Sugars
12g 14%
Salt
1.7g 29%

of the reference intake
Carbohydrate 70.2g Protein 17.3g Fibre 7.1g

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Remove the tomatoes from the vines and tip into a baking dish. Add 2 chopped garlic cloves and 5 thyme sprigs and drizzle with 1 tbsp oil and the vinegar; season with pepper and toss well to coat. Roast for 30-35 mins, stirring halfway, until starting to burst and collapse. Discard the thyme sprigs.
Meanwhile, heat the remaining oil in a saucepan or casserole dish over a low-medium heat and fry the onion for 8-10 mins until softened, adding the remaining garlic for the last 2 mins. Stir in the tomato purée and orzo to coat, then pour in the vegetable stock.
Bring to a simmer, then cook over a low heat for 10-12 mins, stirring constantly, until the orzo is tender but still has a little bite. Add extra boiling water, a splash at a time, if it begins to look dry. Stir in the pecorino and half the roasted tomatoes.
Divide among bowls and spoon over the remaining roasted tomatoes, along with the roasting juices from the dish. Pick over the remaining thyme leaves and finish with an extra grind of black pepper to serve.

See more Orzo recipes