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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat the oven to 425F.
Line a 9x13 baking dish with parchment paper. Toss the cherry tomatoes with 2 tablespoons olive oil, the salt, and pepper, and roast for 35-45 minutes, until blistered and jammy.
Bring the chicken stock to a boil, then stir in the orzo and cook until tender, watching closely to prevent bubbling over.
Remove from the heat. Stir in the parmesan, butter, 1 tablespoon olive oil, lemon zest, and lemon juice until glossy.
Fold the roasted tomatoes and any juices from the pan into the orzo, then top with torn basil right before serving.
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Do not walk away from the orzo once it hits a boil - it foams up fast and will boil over. Stir every minute or two, use a pot bigger than you think you need, and drop the heat slightly if it starts climbing the sides.
Roasting concentrates the tomatoes so you get sweet, jammy bites instead of raw, watery chunks.
The orzo cooks right in the chicken stock, so the flavor is built in without a separate sauce step.
Make-ahead: roast the tomatoes and cook the orzo up to a day ahead, then combine and reheat gently, or serve cold straight from the fridge.
Substitutions: Vegetable stock, or water with a bouillon cube, replaces chicken stock. Pecorino Romano is sharper but works like parmesan. Skip the butter and use an extra tablespoon of olive oil for a lighter version. Grape or cherry tomatoes both work - if you only have larger tomatoes, cut them into similar-sized chunks so they roast in the same 35-45 minutes.
Can I use a different type of pasta?
Yes, ditalini or small shells work in place of orzo.
How can I make this dish a main course?
Add grilled shrimp or sliced chicken to turn the side into dinner.
What can I use instead of parmesan?
Pecorino Romano is a sharper alternative that works well.
Can I prepare this dish in advance?
Yes, you can roast the tomatoes and cook the orzo up to a day ahead, then combine and reheat gently, or serve cold.
How should I store leftovers?
Refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock.
