Name: One Pot Orzotto With Goat Cheese, Sun Dried Tomatoes and Olives
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Cuisine: Mediterranean
Ingredients: 2 tablespoons DeLallo Extra-Virgin Olive Oil; 1 (6.7-ounce) jar DeLallo Sundried Tomatoes—drained and roughly chopped (you can use the oil to cook with if you like); 12 DeLallo Castelvetrano olives, smashed with the flat of a knife and roughly chopped into big pieces; 4 cloves garlic, minced; 1 1/2 cups DeLallo Whole Wheat Orzo; 2 3/4 cups water; 1 (4-ounce) log of goat cheese, crumbled; ½ to 1 cup fresh chopped dill; Juice and zest of one lemon, plus a few thin slices; Salt and pepper, to taste

One Pot Orzotto With Goat Cheese, Sun Dried Tomatoes and Olives

This one pot Orzotto from @italianenough is like a risotto, but made with orzo. This no-stir, one-pan, 30-minute oven orzotto features spicy sausage, kale, cherry tomatoes add a hit of acidic brightness. A splash of heavy cream and pecorino romano cheese stirred in at the end give the finished dish a luxuriously silky, cozy texture.

Ingredients

2 tablespoons DeLallo Extra Virgin Olive Oil

1 (6.7-ounce) jar DeLallo Sun-Dried Tomatoes—drained and roughly chopped (you can use the oil to cook with if you like)

12 DeLallo Pitted Castelvetrano Olives, smashed with the flat of a knife and roughly chopped into big pieces

4 cloves garlic, minced

1 1/2 cups DeLallo Organic Whole Wheat Orzo Pasta

2 3/4 cups water

1 (4-ounce) log of goat cheese, crumbled

½ to 1 cup fresh chopped dill

Juice and zest of one lemon, plus a few thin slices

Salt and pepper, to taste

Directions

In a large deep skillet, heat 2 tablespoons of oil over medium-high heat. Sauté the chopped sundried tomatoes and olives gently in the oil until they start to get a little char, about 4 minutes. Then add the minced garlic, and sauté 30 seconds longer, just until fragrant.

Toast your orzo. Toasting the orzo gives it an amazing, nutty flavor it won’t have otherwise. Pour in the orzo, stir well to coat in the olive oil, and let cook for just under a minute until you can smell toasted wheat. This creates a base of really complex, savory Mediterranean flavors, even though our cooking liquid is going to be just plain water.

Immediately pour in the water and scrape everything up. Season with salt and pepper, and lower the heat to medium-low. It should be simmering visibly but not aggressively.

Cover and simmer. This will take about 18-20 minutes. Stir every so often to ensure nothing sticks to the bottom. If water is absorbing too fast, add more.

Finish and serve. Turn off the heat. Stir in the lemon juice, zest, and chopped fresh dill. Then add about 3/4 of the crumbled goat cheese, stirring until it melts. Toss the rest on top. Top in freshly cracked pepper, aleppo chili flakes if you want a kick, and even more dill if you want to get that dill freak on.

One Pot Orzotto With Goat Cheese, Sun Dried Tomatoes and Olives

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Ingredients

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