Irish Tomato Orzotto 

Mon, 8 July 2024

Takes 30 minutes 

Makes 4 portions 

Ingredients: 

• 3 tbs olive oil 

• 1 white onion, chopped 

• Sea salt and black pepper 

• 4 cloves garlic, minced 

• 2-3 punnets of Irish cherry tomatoes, whole 

• 1 big glass of white wine 

• 1 tbs tomato puree 

• 300g orzo pasta or risotto rice 

• 500ml veg/Chicken stock 

• 75g parmesan, grated 

• 1-2 tbs cream cheese, optional 

• 1 ball of buffalo mozzarella or 100g feta to serve? 

• 1 bag rocket to serve 

Method: 

1. Place a large frying pan or casserole dish on the hob over medium heat.? 
2. Add the olive oil and allow to warm. 
3. Add the onions are saute for 4-5 minutes until soft and translucent. 
4. Season with a generous amount of salt and black pepper. 
5. Now add the garlic and fry for another minute or two. 
6. Toss in all the tomatoes, whole and washed. 
7. Keep moving the tomatoes around the pan. Press them down gently as they cook.? 
8. After about 5-7 minutes the tomatoes will have begun to break down and soften. 
9. Now turn up the heat slightly and add in the white wine. 
10. This is to cook off for another few minutes before stirring through the orzo or risotto rice. 
11. Let each grain get coated with all the lovely juicy tomato flavours.? 
12. Now. if using Orzo, add all the stock. Bring it to the boil and reduce the heat to a very gentle simmer.? 
13. Allow the liquid to reduce slowly, stirring often this will take about 12-15 minutes. 
14. If using risotto rice, add the hot stock a ladle full at a time, stirring constantly. Once each ladle of stock is absorbed, add the next ladle.? 
15. Once all the stock is used the rice should be al dente, with a little bite. If not, add a little more water. 
16. Once the orzo/rice is cooked. Stir through half the parmesan and the optional cream cheese. 
17. Serve hot, garnish with mozzarella/feta pieces, rocket, cracked black pepper and a drizzle of extra virgin olive oil.