Orzo Risotto

Ingredients

• 500 g cherry tomatoes (with stems)
• 1 tbsp Olive Oil
• Salt
• Pepper
• 2 small onions
• 2 Garlic cloves
• 1 tbsp butter (15 g)
• 400 g whole‑grain orzo pasta
• 1.2 l hot vegetable broth
• 50 g Pecorino cheese
• 4 sprigs fresh oregano
• 2 tbsp sour cream (20 g)
• 0.5 tsp dried thyme
• 0.5 tsp Dried oregano

Instructions

1. 1.

   Wash the tomatoes, pat dry and place them in a baking dish. Drizzle with oil, season with salt and pepper, and bake in a preheated oven at 200 °C (180 °C fan; gas: level 3) for 15–20 minutes.

2. 2.

   Meanwhile peel and finely chop the onions and garlic. Melt butter in a pot and sauté the onions and garlic over medium heat until translucent, about 2–3 minutes. Add the orzo pasta and pour in some broth. Stir well and let it simmer gently until almost all liquid is absorbed. Then add more broth and continue cooking until the risotto becomes creamy yet the orzo still has a slight bite.

3. 3.

   Grate the Pecorino cheese finely. Wash and dry the fresh oregano, then shake off excess water. Remove the risotto from heat, stir in the grated Pecorino, sour cream, and dried herbs. Season with salt and pepper to taste. Plate the risotto, top with the roasted tomatoes, drizzle a little of the tomato oil over it, and garnish with fresh oregano sprigs.