Pesto orzo with melted burrata
One pot orzo pasta with pesto, and topped with melted burrata and fresh basil
Ingredients
- 1 cup Orzo
- ½ cup Pesto
- 1 no Burrata
- 1 tbsp Olive oil extra virgin
- 1 tsp Garlic finely chopped
- 1 no Onion medium sized, finely chopped
- 2 cups Chicken stock
- ½ tsp chilli flakes
- ¾ tsp Salt
- Basil leaves to garnish
Instructions
- In a cast iron/ heavy bottom skillet – heat olive oil and add the finely chopped onions. Cook until transparent. Add the garlic and cook for 2 minutes.
- Add the orzo and mix well. Season with salt and add the pesto. Mix well.
- Add 1 cup of stock and mix well, let it simmer for 5-8 minutes. Orzo will absorb not just the stock but also some flavors of the pesto. You needn’t keep stirring like in a risotto, and you can stir occasionally.
- Add another 1/2 cup of the stock and stir some more. Cook for another 10 minutes until the orzo is completely cooked. Use the remaining 1/2 cup (and more) if need be!
- Mix in chilli flakes.
- Dish out in a shallow bowl, and top with torn-apart burrata cheese and fresh basil leaves.