Roasted Tomato Burrata Orzo

Ingredients

• 🍅Cherry Tomatoes, halved250 g
• 🍝Orzo120 g
• 🧀Burrata1
• 🧄Garlic, minced2 clove
• 🌿Basil, torn8 leaf
• 🍲Vegetable Stock, hot300 ml
• 🫒Extra Virgin Olive Oil2 tbsp
• 🌿Dried Oregano1 tsp
• 🫑Red Pepper Flakes1 pinch
• 🧊Lemon Juice1 tbsp
• 🧈Salted Butter1 tbsp
• 💧Wateras needed

Contains Celery, Dairy, Garlic, Gluten, Onion. AI-generated, checked against common allergens; always check labels.

Method

1. 1

   Halve the tomatoes

   Cut the Cherry Tomatoes cleanly through the equator so they roast into soft, jammy puddles instead of steaming whole. Keep the cut side neat and dry; if they squish under the knife, use a sharper blade and lighten your pressure.

   3 min
2. 2

   Mince the garlic

   Peel and mince the Garlic Cloves until the pieces are very fine, so they melt into the orzo instead of sitting in sharp little bits. Stop and scrape the knife through the pile if it starts to stick; a damp mound means it is fine enough.

   2 min
3. 3

   Tear the basil

   Strip the Basil leaves from the stems and tear the leaves by hand so they stay bruised lightly rather than blackened by a knife. Set them aside until the end; they should smell sweet and peppery when you lift them.

   2 min
4. 4

   Start the roast

   Set a large skillet over medium-high heat with the Extra Virgin Olive Oil and let it shimmer before adding the Cherry Tomatoes cut side down in a single layer. Leave them alone for about 6 minutes until the undersides blister, the skins wrinkle, and the tomato smell turns sweet and concentrated; if they start to spit loudly, lower the heat a little.

   6 min
5. 5

   Turn the heat to medium and push the tomatoes aside.

6. 6

   Add the Garlic Cloves into the hot oil in the open space and stir them for about 45 seconds. You want them fragrant and just taking on a pale golden edge, not brown; if they colour too fast, drag the skillet off the heat for a moment and keep them moving.

   1 min
7. 7

   Toast the seasonings

   Stir the Dried Oregano and Red Pepper Flakes through the garlic and tomatoes for about 30 seconds, using the wooden spoon to coat them in the oil. They are ready when the oregano smells grassy and warm and the pepper flakes wake up with a little toasted scent; if the pan seems dry, add a small splash of olive oil from the edge of the skillet.

   1 min
8. 8

   Add the orzo

   Pour the Orzo into the skillet and stir for about 1 minute, letting the grains toast lightly in the oily tomato base. The orzo should look glossy and smell nutty at the edges; if it starts sticking, keep the spoon moving and lower the heat a notch.

   1 min
9. 9

   Simmer in stock

   Pour in the Vegetable Stock and bring the skillet to a lively simmer, stirring often so the orzo moves in small waves and does not catch on the bottom. Let it cook for about 10 minutes until the liquid drops noticeably and the grains are tender with just a faint bite in the centre; if the skillet looks dry before then, add a splash more stock or water.

   10 min
10. 10

    Finish with butter

    Drop in the Salted Butter and stir gently for about 30 seconds until it melts into a glossy, pale sheen that clings to the orzo. The skillet should smell rich and round, not greasy; if the sauce breaks, take it off the heat and stir more slowly until it comes back together.

    1 min
11. 11

    Fold in burrata

    Take the skillet off the heat, tear the Burrata over the orzo with your hands, and fold it through with the Basil and Lemon Juice for about 30 seconds. Stop when some pieces melt into creamy trails and a few soft white pockets still remain; if you stir too hard, the cheese disappears instead of giving you that lush, stretchy texture.

    1 min
12. 12

    Spoon the orzo into bowls while it is still loose and glossy.

13. 13

    Finish with the roasted Cherry Tomatoes on top so their juices run into the cheese. Let the Basil be the last thing you see; it should smell fresh and peppery as you bring the bowl to the table.

    1 min

Nutrition per serving