Artichoke & Roasted Tomato Orzo, “Risotto Style”

  • Yield : 6 qts.
  • Servings : 24
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Orzo prepared with risotto technique provides a comforting main dish with roasted tomatoes, fried artichokes and Cipollini onions and a seasoned olive oil.


Step 1

Roast halved tomatoes in 375ºF convection oven, drizzled with olive oil on parchment lined sheet pans until most moisture is evaporated and skins are wrinkled.

Step 2

1. Heat oil in large rondeau on medium-high heat. Fry artichokes and baby onions 5-7 min. or until artichokes begin to brown and crisp. Drain artichokes and onions on racks; season with salt.

Step 3

Add garlic, basil, pepper and chiles to remaining oil in pot; cook 1-2 min. on medium heat until fragrant. Add tomatoes; toss to combine. Strain mixture, reserving seasoned oil.

Step 4

Meanwhile, combine milk, stock and salt in pot on medium heat until simmering.

Step 5

Heat 3/4 cup seasoned oil in large rondeau on medium-high heat. Add orzo; toast 2-3 min., or until pasta begins to brown. Stir in 2-1/2 quarts milk mixture; reduce heat low. Cook 7 to 8 min., or until most of the liquid is absorbed by the pasta, stirring frequently. Add remaining milk mixture to pot; cook 2-3 min., or until pasta is creamy and al dente.

Step 6

Stir in cheese and 3 quarts fried artichoke mixture. Garnish with the remaining artichoke before serving.


  • 1 1/2 cups extra virgin olive oil
  • 6 pounds baby artichokes, cleaned, quartered
  • 1 1/2 pounds Cipollini onions, peeled, halved
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup garlic cloves, sliced
  • 3/4 cup loosely packed basil chiffonade
  • 3/4 cup ground black pepper
  • 1 1/2 teaspoons red chile flakes
  • 6 pounds assorted baby tomatoes, halved, oven roasted
  • 7 1/2 cups whole milk
  • 7 1/2 cups unsalted chicken or vegetable stock
  • 2 tablespoons kosher salt
  • 3 pounds Barilla Orzo
  • 1 1/2 pounds grated pecorino sardo, or other semi-firm cheese
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Nutritional Info

This information is per serving.

Nutrition Facts
Serving Size 1
Servings Per Container serving

Amount Per Serving
Calories 618
Calories from Fat 243
% Daily Value*
Total Fat 27g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 33mg
Sodium 1394mg
Total Carbohydrate 72g
Dietary Fiber 14g
Sugars 11g
Protein 28g

Vitamin A 27%
Vitamin C 47%
Calcium 49%
Iron 21%
Allergy Information:
*Percent Daily Values are based on a 2,000 calorie diet.
Please note: for the purpose of the nutritional assessment, total sodium does not include salt added to the cooking water. When salt is listed "as needed" in the ingredient list, 1 tsp total is included in the analysis.