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Blistered Cherry Tomato Orzo with Burrata

Orzo is perfect for ONE-POT MEALs like this one because it cooks quickly and ain't nobody got time to be cleaning an extra pot to boil pasta, am I right?!.. I know I am ;)

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If you’re not familiar with orzo, it’s like if rice & pasta had a baby. I mean technically it’s pasta, but it looks like rice!

Burrata is the Queen B of cheese as far as I’m concerned, and when you break it open over this warm pasta dish, drizzle it with olive oil & crack some pepper on it.. Ahhhh *chef kiss*

Blistered Cherry Tomato Orzo with Burrata

What you'll need:

¼ cup olive oil, divided

1 pint cherry tomatoes, halved

3 cloves garlic, minced

1 large shallot, minced

1 ½ tsp Italian seasoning

1 ⅓ cup orzo pasta

¼ cup white wine

1L vegetable or chicken stock

¼ cup fresh basil leaves, torn into small pieces

1 ball fresh burrata

Salt & pepper, to taste


In a large skillet over medium heat add the olive oil. When the oil shimmers, add 1 pint of cherry tomatoes & a good pinch of salt. Cook until the tomatoes start to pop, about 4-5 minutes. Then 3 cloves of minced garlic, 1 large minced shallot & 1 ½ tsp of Italian seasoning. Spoon the tomatoes out of the pan leaving as much of the herbs, garlic & shallots in the pan as possible. Add 1 1/3 cup of orzo to the skillet & toast for 2-3 minutes, stirring often. Add 1/3 cup of wine to the skillet & stir to combine. Let the wine cook down for 1-2 minutes. For this next step, you only want to add as much stock as you need to cook the orzo. This will vary depending on the brand of orzo. Add enough stock to just cover the orzo and bring to a simmer. Once simmering, reduce the heat to medium low. Cook for 8-10 minutes or until orzo is al dente, stirring often. If the liquid absorbs before the orzo is cooked add more stock in small increments.

When the orzo is cooked, return blistered tomatoes to the skillet along with ¼ cup of torn fresh basil leaves.

Divide pasta into serving bowls. Tear burrata into pieces & divide among serving

bowls. Garnish bowls with more fresh basil

leaves if desired.

Eat up, my friends!

Chef Jill's Signature



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