Summer nights were made for this Goat Cheese and Tomato Orzo.
Guys, que my most Kardashian-esque voice when you picture my voice saying- Goat Cheese and Tomato Orzo is perfect for when you are just “living life”.
If you’re no stranger to The Seasonal Junkie, you know that I’m just jumping for joy that Fall is around the corner. But there is something to be said for those late Summer night dinners. Which is where I’m mentally filing this Goat Cheese and Tomato Orzo to. Friends, I’m here to say that one bite is all you will need to convince yourself that this dish is magic. It’s perfect as a main course with a salad side or throw a protein on it! Go ahead, make it yourself!
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Goat Cheese and Tomato Orzo
Late night summer dinners are best packed with summer produce. This Goat Cheese and Tomato Orzo is so flavorful and so easy to make!
- 1 pint, Cherry Tomatoes, halved
- 2 cloves Garlic, minced
- 2 tsp Dried Oregano
- 1 Shallot, minced
- 5 cups Chicken Stock* See notes
- 3/4 cup Tomato Sauce
- 16 oz Orzo Pasta
- 6 oz Goat Cheese
- 2 tbsp Butter
- 2 tbsp Lemon Juice
- Salt and Pepper, to taste
- 1/4 cup Fresh Basil, chopped
In a skillet add in butter, minced shallot, and minced garlic. Stir while cooking on medium heat until fragrant. Add in halved cherry tomatoes and orzo and stir while cooking for 2-3 minutes. this will get the tomatoes juicy and toast the orzo. Season with salt and pepper!
Add in chicken stock, lemon juice, oregano, and tomato sauce and stir. Allow to cook until liquid has absorbed, stirring periodically this will take about 15-20 minutes. Once pasta is done, stir in goat cheese. Season with salt and pepper to taste. Top with chopped fresh basil! Enjoy!
I know chicken stock usually comes in a quart, which is 4 cups so feel free to sub in a cup of water if you don't want to buy an additional quart.