# Components:
→ Main Ingredients
01 - 2 tablespoons olive oil
02 - 1 small yellow onion, finely diced
03 - 3 cloves garlic, minced
04 - 1 1/2 cups orzo pasta
05 - 1 can (14.5 ounces) diced tomatoes with juices
06 - 2 cups vegetable broth
07 - 1/2 teaspoon kosher salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/2 teaspoon crushed red pepper flakes (optional)
→ Finishings
10 - 1/2 cup freshly grated Parmesan cheese
11 - 1/2 cup chopped fresh basil leaves
# Method:
01 - Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 3 minutes. Stir in minced garlic and cook for 1 minute until fragrant.
02 - Add orzo to the pot and cook, stirring consistently, for 2 minutes until slightly golden.
03 - Pour in diced tomatoes with juices and vegetable broth. Season with kosher salt, black pepper, and crushed red pepper flakes if using.
04 - Bring the mixture to a gentle simmer. Reduce heat to low and cook, stirring occasionally, for 10–12 minutes until orzo is tender and most liquid is absorbed.
05 - Remove from heat and stir in grated Parmesan cheese and chopped basil leaves until combined. Taste and adjust seasonings if needed. Serve warm.
