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Ingredients
2 servings
Olive oil
canola or other vegetable, or butter, for cooking
0.5onion
small, or 1 shallot, finely chopped, optional
1 cuporzo
tomato paste
3 cupschicken stock
or vegetable, or water, or a combination of tomato juice, puréed tomatoes or passata, and stock or water, plus extra if needed
thyme
or just the leaves
Salt
to taste
3sun-dried tomatoes
chopped, optional
heavy cream
or coconut milk, optional
Parmigiano Reggiano
freshly grated, or a handful of extra-old cheddar
Fresh basil
for serving, optional
Instructions
Step 1
In a large saucepan or medium skillet, heat a drizzle of oil or dab of butter over medium-high heat and sauté the onion for about five minutes, until translucent. Add the orzo and tomato paste and toast for a few minutes.
Step 2
Add the stock along with a big pinch of salt and the thyme. Cook, stirring often (it doesn’t need to be constant), until the orzo is tender, about 15 minutes. Stir in the sun-dried tomatoes and cream and continue to cook, stirring in the cheese at some point, and adding more liquid if you’d like it saucier, until everything is melted and saucy. Serve with fresh basil (if you have it) and more Parm.
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