Zutaten für Sun Dried Tomato And Herbed Cheesed Baked Orzo
- Orzo Pasta
- Extra Virgin Olive Oil
- Unsalted Butter
- Salt And Pepper
- 1/2 cup finely chopped shallots
- Italian Seasoned Breadcrumbs
- 1 tablespoon butter
- Garlic Clove
- Chicken Stock
- 1/4 cup heavy cream
- Sun Dried Tomato
- Fresh Basil
- Fresh Italian Parsley
- 4 ounces fontina cheese (shredded)
- Parmigiano Reggiano Cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Sun Dried Tomato And Herbed Cheesed Baked Orzo? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Sun Dried Tomato And Herbed Cheesed Baked Orzo
- Preheat oven to 375°F (190°C).
- Melt 2 tablespoons olive oil and 1 tablespoon butter in a large saucepan over medium-high heat.
- Add 1/2 cup finely chopped shallots and cook until translucent, about 3-5 minutes. Do not brown.
- Add 1/2 cup sun-dried tomatoes (oil-packed, drained), chopped, and cook for 1 minute, stirring constantly.
- Add 2 cloves garlic, minced, and cook for 1 minute more. Be careful not to burn the garlic.
- Add 1 cup orzo pasta to the saucepan and toast for 1-2 minutes, stirring constantly.
- Pour in 2 cups chicken broth and bring to a boil over high heat.
- Reduce heat to low, season with salt and pepper to taste (start with 1/2 teaspoon salt, add more if needed, remembering the parmesan's saltiness).
- Simmer, covered, until most of the liquid is absorbed, about 8-10 minutes. A little liquid should remain.
- Transfer the orzo mixture to a large bowl.
- Stir in 4 ounces fontina cheese (shredded), 1/4 cup grated parmesan cheese, 1/4 cup chopped fresh basil, and 1/4 cup chopped fresh parsley.
- Stir in 1/4 cup heavy cream.
- Transfer the mixture to a greased 2-quart ramekin or similar baking dish.
- In a small bowl, combine 1/2 cup Italian seasoned breadcrumbs and the remaining 1/4 cup parmesan cheese.
- Sprinkle the breadcrumb mixture evenly over the top of the orzo.
- Dot the top with 1 tablespoon of butter, cut into small pieces.
- Bake for 30-35 minutes, or until golden brown and bubbly.
- Let cool slightly before serving. Garnish with extra grated parmesan cheese, if desired.
Nutrition Information (Approximate per serving)
Sodium
45 g
Sugar
25g
Fat
55g
Carbs
20g
