Ingredients:

  • 1 cup (200g) uncooked orzo pasta
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) olive oil
  • 3 cloves (9g) garlic, minced
  • 1 small (50g) shallot, finely diced
  • 1/2 cup (70g) sun-dried tomatoes, drained and chopped
  • 2 cups (480ml) vegetable broth (low sodium)
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (10g) fresh basil leaves, chiffonade
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) cracked black pepper

Instructions:

  1. Heat the butter and olive oil over medium heat in a large non-stick skillet. Add the diced shallot and sauté for 2-3 minutes until translucent.
  2. Stir in the minced garlic and dry orzo. Stir constantly for 2-3 minutes until the orzo smells nutty and turns a light golden-brown color.
  3. Pour in the vegetable broth and add the chopped sun-dried tomatoes. Bring the mixture to a gentle boil, then immediately reduce heat to low.
  4. Cover with a lid and simmer for 9-11 minutes, stirring occasionally, until the liquid is almost entirely absorbed and the orzo is tender (al dente).
  5. Remove the pan from the heat. Fold in the grated Parmesan cheese and fresh basil until melted into a creamy glaze. Season with salt and black pepper to taste.