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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 1. Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned, 3 to 4 minutes. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add 1 clove of garlic; cook until fragrant, about 30 seconds. Pour in the vegetable broth, and bring to a boil over high heat. Reduce heat to medium-low, and cover; simmer until the orzo is tender yet still a little firm to the bite, 12 to 14 minutes. | 2. In a mixing bowl, combine cherry tomatoes, 1/2 of the fresh basil, garlic, and remaining olive oil. | 3. Spoon the cooked orzo into a serving bowl. Top with tomato mixture, and sprinkle with Gorgonzola and remaining basil. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
orzo pasta	1	cup	uncooked	-	-	-	-
red onion	1		chopped	64.0	14.944	1.76	0.16
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
vegetable broth	1 1/4	cups		202.95	32.9025	7.4415	4.797
cherry tomato	1	pint halved		-	-	-	-
basil	12	leaves	chopped	1.38	0.159	0.18899999999999997	0.0384
garlic	1	clove	minced	4.47	0.9918	0.1908	0.015
olive oil	1 1/2	tablespoons		179.01	0.0	0.0	20.25
gorgonzola cheese	1	cup	crumbled	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.