Orzo with Tomatoes, Basil, and Gorgonzola Recipe

Heat 1 1/2 tablespoons of olive oil in a saucepan over medium heat. Stir in the orzo pasta; cook and stir until the orzo has lightly browned 3 to 4 minutes. Stir in the onion and cook until the onion begins to soften about 3 minutes. Add 1 clove of garlic; cook until fragrant about 30 seconds. Pour in the vegetable broth and bring to a boil over high heat. Reduce heat to medium-low and cover; simmer until the orzo is tender yet still a little firm to the bite 12 to 14 minutes.

In a mixing bowl combine cherry tomatoes 1/2 of the fresh basil garlic and remaining olive oil.

Spoon the cooked orzo into a serving bowl. Top with tomato mixture and sprinkle with Gorgonzola and remaining basil.