You may also like
Categories:Viewed: 60 - Published at: 5 years ago
Ingredients
- 1 stick unsalted butter
- 2 tablespoons olive oil
- 1 pound orzo
- 1 small onion, finely chopped
- 1/4 cup finely chopped parsley
- 4 plum tomatos, sliced in half, vertically
- 1 tablespoon olive oil
- Salt and pepper
- 4 heads garlic, tops, removed
- 1 cup water
- 2 tablespoons butter
Method
- Heat oil and butter in pan.
- Add 1/2 of orzo and toast until golden brown.
- Add onion and remaining orzo and saute for 2 minutes.
- Heat a pot of water and add to the risotto as if you were making risotto, a little at a time, until the pasta is al dente.
- Finish with additional butter and a small amount of the braising liquid, add chopped parsley and salt and pepper to taste.
- Toss the tomatoes in olive oil, season with salt and pepper and roast in a 200 degree F oven for 4 hours.
- (Re-hydrated sundried tomatoes will work just as well)
- Preheat oven to 350 degrees F. Place water and butter in a roasting pan, add garlic heads, cut-side-down, cover and roast for 1 hour.
