Ingredients
Scale
1 tablespoon extra virgin olive oil
3 tablespoons butter
1 1/4 cups orzo pasta
6 cloves garlic, minced
1/2 cup dry white wine
2 1/2 cups vegetable broth
1/3 cup marinated sun dried tomatoes, sliced
4 ounces goat cheese, crumbled
2 tablespoons fresh lemon juice
1/2 teaspoon black pepper
1/2 cup fresh basil, torn
1/4 pine nuts, toasted
Instructions
- Heat olive oil and melt butter in a large skillet over medium heat. Once butter is melted, add orzo to the pan. Sauté the orzo for 4-5 minutes, until the pasta is golden brown and toasty. Add garlic and cook for about 1 minute. Then add wine, and stir into the orzo for a minute.
- Next, add broth to the mixture and raise the heat to medium-high, until the pan simmers consistently. Stir occasionally until pasta is cooked through and most of the liquid is absorbed, about 12-14 minutes.
- Turn off the heat, then add sun-dried tomato pieces, crumbled goat cheese, lemon juice, black pepper and torn basil leaves. Stir to combine and melt the cheese. Taste and adjust seasoning, adding salt, if needed.
- Transfer to serving bowl and top with additional basil leaves and pine nuts.
Notes
The high fat content in pine nuts means they will toast quickly, so watch carefully so they don't burn.
Substitute crumbled feta cheese, ricotta salata or Parmesan for goat cheese, if needed.
- Prep Time: 10
- Cook Time: 25
- Category: Easy Recipes
- Method: Stove Top
- Cuisine: Italian