Creamy Sun-Dried Tomato and Herb Baked Orzo
Indulge in a delightful blend of flavors with this Creamy Sun-Dried Tomato and Herb Baked Orzo. This dish combines the sweetness of sun-dried tomatoes with the aromatic notes of garlic and shallots, all harmonized by fresh basil and parsley. The richness of cream and the hearty texture of orzo create a comforting meal that’s perfect for any occasion. Topped with a crispy, golden layer of seasoned breadcrumbs and a generous sprinkle of Parmigiano-Reggiano, it’s an inviting, savory dish that will impress your family and guests alike. Ideal for weeknight dinners or special gatherings, this recipe is quick to prepare and packs a punch of flavor in every bite.
4
Servings
437
Calories
16
Ingredients
Ingredients
orzo pasta
1 cup (uncooked)
extra virgin olive oil
1 tablespoon (none)
unsalted butter
1 tablespoon (none)
salt
to taste (none)
black pepper
to taste (none)
shallots
2 medium (finely minced)
Italian seasoned breadcrumbs
1 cup (none)
butter
to dot (none)
garlic clove
1-2 cloves (minced)
chicken stock or broth
2 cups (room temperature or simmering)
cream
1/2 cup (none)
sun-dried tomatoes
1/3 cup (chopped)
fresh basil
1/4 cup (minced)
fresh Italian parsley
1/4 cup (minced)
Fontina cheese
1/2 cup (grated)
Parmigiano-Reggiano cheese
1/2 cup (grated, divided)
Instructions
1
In a medium saucepan, heat the extra virgin olive oil and unsalted butter over medium-high heat until hot.
2
Add the finely minced shallots and sauté until they become translucent, avoiding browning them.
3
Stir in the chopped sun-dried tomatoes, cooking for an additional minute while stirring frequently.
4
Add the minced garlic, cooking for 1 more minute, being careful not to burn it.
5
Stir in the orzo pasta, toasting it for 1 to 2 minutes while constantly stirring to ensure even coating with the flavors.
6
Pour in the chicken stock and increase the heat to high, bringing the mixture to a rapid boil.
7
Season with salt and pepper to taste, keeping in mind that Parmigiano-Reggiano adds saltiness. Once boiling, cover the saucepan and reduce heat to a simmer.
8
Allow the orzo to simmer until most of the liquid is absorbed, but keep some liquid for a creamy texture.
9
Transfer the mixture to a large bowl and add the grated Fontina cheese, 1/4 cup of Parmigiano-Reggiano, chopped basil, chopped parsley, and cream. Stir everything together until well combined.
10
Preheat your oven to 375°F (190°C). Grease a 2-quart ramekin or equivalent baking dish.
11
Transfer the creamy orzo mixture to the prepared baking dish and top it with the Italian seasoned breadcrumbs and the remaining 1/4 cup of Parmigiano-Reggiano.
12
Dot the breadcrumb topping with small pieces of butter.
13
Bake in the preheated oven for approximately 30 minutes or until the top is golden brown and crispy.
14
Remove from the oven and serve immediately, adding extra grated Parmigiano-Reggiano on top if desired.
Nutrition Information
23g
Fat
40g
Carbs
16g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Sun-Dried Tomato and Herb Baked Orzo?
It is a savory pasta dish combining sun-dried tomatoes, garlic, shallots, fresh basil, and parsley with a creamy cheese sauce and a crispy breadcrumb topping.
How many servings does this recipe yield?
This recipe is designed to yield 4 servings.
What is the calorie count per serving?
Each serving contains approximately 437 calories.
How much orzo pasta is required?
You will need 1 cup of uncooked orzo pasta.
What is the oven temperature for baking?
The oven should be preheated to 375°F (190°C).
How long does the orzo need to bake?
Bake the dish for approximately 30 minutes or until the top is golden brown and crispy.
What types of cheese are used in this recipe?
The recipe uses 1/2 cup of grated Fontina cheese and 1/2 cup of grated Parmigiano-Reggiano cheese, divided.
What kind of stock should be used?
You can use 2 cups of chicken stock or broth, either at room temperature or simmering.
How much cream is included in the recipe?
The recipe calls for 1/2 cup of cream.
What herbs are needed for the dish?
You will need 1/4 cup each of minced fresh basil and minced fresh Italian parsley.
How do I prepare the shallots?
The 2 medium shallots should be finely minced and sautéed until translucent.
What is the purpose of toasting the orzo?
Toasting the orzo for 1 to 2 minutes in the oil and butter ensures an even coating of flavor and adds a nutty depth to the pasta.
What size baking dish is recommended?
A 2-quart ramekin or an equivalent baking dish should be used.
What makes the topping crispy?
The topping is made from 1 cup of Italian seasoned breadcrumbs, Parmigiano-Reggiano cheese, and small pieces of butter dotted on top.
How much fat is in each serving?
There are 23 grams of fat per serving.
How much protein is provided per serving?
Each serving provides 16 grams of protein.
What are the total carbohydrates per serving?
There are 40 grams of carbohydrates per serving.
How do I avoid burning the garlic?
Add the minced garlic after the sun-dried tomatoes and cook for only 1 minute, stirring frequently.
Should the orzo be completely dry before baking?
No, you should keep some liquid in the mixture after simmering to ensure a creamy texture.
What type of oil is used for sautéing?
The recipe uses 1 tablespoon of extra virgin olive oil.
How much sun-dried tomato is required?
The recipe calls for 1/3 cup of chopped sun-dried tomatoes.
Can I add extra cheese when serving?
Yes, you can serve the dish immediately with extra grated Parmigiano-Reggiano on top if desired.
How is the breadcrumb topping prepared?
Sprinkle Italian seasoned breadcrumbs and the remaining Parmigiano-Reggiano over the orzo, then dot with small pieces of butter.
When do I add the herbs and cream?
After simmering the orzo and transferring it to a large bowl, stir in the cream, cheeses, basil, and parsley.
Do I need to grease the baking dish?
Yes, you should grease the 2-quart baking dish before transferring the creamy orzo mixture.
What is the first step of the recipe?
The first step is heating the extra virgin olive oil and unsalted butter in a medium saucepan over medium-high heat.
How do I know when the shallots are ready?
They are ready when they become translucent; be careful to avoid browning them.
Is salt and pepper added to the recipe?
Yes, they are added to the stock and orzo mixture to taste before simmering.
What is the role of the chicken stock?
The chicken stock is used to cook the orzo, bringing the mixture to a boil and then simmering it.
Can this be served immediately?
Yes, it is recommended to remove it from the oven and serve immediately for the best texture and flavor.