Burst Cherry Tomato Orzotto with Basil, Arugula and White Beans

  

Adapted from NYT

We made this with KindSoups ... my version was modified, but it was delicious! 

I added a leek, used barley instead of orzo, mixed a few types of white beans, used Nutritional yeast for Parmesan

Ingredients: 

• 1/3 cup olive oil 
• 3 large shallots, chopped (about a cup)
• Salt 
• 1 head garlic – grated 
• 1 tsp crushed red pepper, to taste
• 4 ½pounds cherry tomatoes 
• 3 cups tightly packed fresh basil leaves, roughly chopped, plus 1 sprig (also used thyme, oregano)
• 2 pounds orzo (or barley)
• 4-6 cans (or 1 1/2 lb dry – precooked) cannellini (or other white) beans
• 3 quart (12 cups) low-sodium vegetable broth (used 6 cups, came out mostly solid)
• 2 cups grated Parmesan, plus more for serving (used 1/2 cup Nutritional Yeast instead)
• 3 Tablespoons unsalted butter (used vegan)
• 1 lemon, juiced (more to taste)
• Arugula, optional topping for serving (used spinach)
• 
  

Instructions

Step 1 – Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the shallots, some salt and cook, stirring often, until the shallot is translucent and fragrant, 4-5 minutes. Add the garlic and crushed red pepper and cook, stirring constantly, until fragrant, another minute or so more.

 

Step 2 – Add the tomatoes, basil sprig and 3 cups water and cover the pot. Increase the heat to medium-high and let cook, covered, until the tomatoes are very soft and easily burst when pressed with a wooden spoon or spatula, about 10 minutes.

 

Step 3 – Use the back of a wooden spoon or spatula to press the tomatoes against the side of the pot until all the tomatoes are broken down. Adjust the heat as needed to maintain a steady yet gentle boil.

 

Step 4 – Cover and continue to cook, stirring occasionally, until the tomato liquid has thickened, slightly deepened in color and reduced by about half,  10-12 minutes. The mixture will go from very brothy to a tomato soup-like texture.

 

Step 5 – Stir in the orzo, broth and some salt and bring to a boil over high heat. Lower the heat to maintain a simmer and cook, stirring every minute or two and making sure to scrape the bottom of the pot to prevent sticking, until the orzo is tender and saucy, 10-13 minutes more.  Add the beans and stir it around to be well blended.

 

Step 6 – Remove the pot from the heat and discard the basil sprig. Stir in the Parmesan, butter, lemon juice and chopped basil until silky and evenly combined. Season to taste with salt as needed. Serve immediately, topped with fresh arugula and more Parmesan, as desired.