Recipe Ingredients
- 2 tablespoons olive oil
- 1 shallot, thinly sliced
- 2 cloves garlic, minced
- 1 pound cherry tomatoes, halved
- Kosher salt and freshly ground black pepper, to taste
- 1 cup dried orzo
- 1-1 1/2 cups low-sodium vegetable broth
- 1 cup Galbani® Whole Milk Ricotta Cheese, divided
- 1/4 cup heavy cream
- 2 tablespoons chopped fresh basil, plus more for garnish
- Crushed red pepper flakes, for garnish
Recipe Directions
- Heat oil in a large skillet over medium heat. Add the shallots and garlic, and cook until fragrant, about 30 seconds. Stir in the tomatoes, and cook, stirring frequently, until tomatoes soften, about 5 to 8 minutes. Season with salt and pepper, to taste.
- Add orzo and 1 cup broth, and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, and adding additional broth as needed, until orzo is tender, 7 to 10 minutes.
- Stir in 1/2 cup ricotta, heavy cream and basil until combined, about 1 minute. Season with additional salt and pepper, to taste. Remove from heat.
- Dollop with remaining ricotta and garnish with additional basil and crushed red pepper flakes. Serve and enjoy.
